Description
A fast and comforting bowl of dumpling ramen featuring frozen dumplings, instant ramen, soft-boiled eggs, and wilted spinach in a savory broth.
Ingredients
Scale
- 8–10 frozen dumplings (pork, chicken, or vegetable)
- 1–2 packets instant ramen noodles (discard seasoning packets)
- 2 eggs (for soft-boiled)
- 2 big handfuls fresh spinach
- 4 cups chicken broth (or vegetable broth)
- 1–2 tablespoons soy sauce (to taste)
- 1 teaspoon sesame oil
- Sliced green onions (for garnish)
- Black sesame seeds (for garnish)
Instructions
- Bring a small pot of water to a rolling boil. Gently lower the eggs in and cook for 6–7 minutes. Transfer to an ice bath to cool, then peel and set aside.
- In a large pot, bring chicken broth to a gentle simmer and stir in soy sauce and sesame oil to taste.
- Add frozen dumplings to the simmering broth and cook for 8–10 minutes, or until they float and are heated through.
- Add instant ramen noodles to the pot and cook for 2–3 minutes until tender, stirring gently.
- Stir in spinach and let wilt for 1–2 minutes.
- Divide noodles, dumplings, and spinach into bowls and ladle hot broth over each.
- Top each bowl with a halved soft-boiled egg, sliced green onions, and black sesame seeds.
Notes
Use low-sodium broth if monitoring salt intake. For a vegetarian option, substitute with vegetable broth and dumplings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 160mg
Keywords: dumplings, ramen, quick dinner, comfort food, easy recipe