Dumpling Ramen and Spinach Recipe

Introduction

This Dumpling Ramen Bowl combines comforting flavors and simple ingredients to create a satisfying meal. With tender dumplings, flavorful broth, and fresh spinach, it’s a delicious twist on classic ramen that’s perfect for any day of the week.

Ingredients

• Frozen dumplings
• Instant ramen noodles
• 4 eggs
• Fresh spinach leaves
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 1 teaspoon black sesame seeds

Instructions

1. Step 1: Prepare soft-boiled eggs by bringing a pot of water to a boil. Carefully add the eggs and cook for 6-7 minutes for a soft-boiled consistency. Transfer eggs to an ice water bath to cool before peeling and halving.
2. Step 2: In a large pot, bring the chicken broth to a simmer. Stir in soy sauce and sesame oil to build a flavorful base.
3. Step 3: Add the frozen dumplings directly to the simmering broth. Cook for 8-10 minutes, or until the dumplings float to the surface and are heated through.
4. Step 4: Add instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently to prevent the noodles from sticking together.
5. Step 5: Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until bright green and tender.
6. Step 6: Divide the noodles, dumplings, and spinach evenly between serving bowls. Ladle the hot broth over each bowl and top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.

Tips & Variations

• Use vegetable broth instead of chicken broth for a vegetarian option.
• Add a splash of chili oil for extra heat and depth of flavor.
• Swap fresh spinach for bok choy or kale for a different leafy green.
• If you prefer firmer yolks, boil eggs for up to 8 minutes.

Storage

Store leftover broth and components separately in airtight containers in the refrigerator for up to 3 days. Reheat broth on the stove and add noodles, dumplings, and spinach fresh to keep textures intact. Soft-boiled eggs are best eaten fresh but can be stored peeled for up to 1 day in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used. They usually take less time to cook, so adjust cooking time accordingly, often around 4-6 minutes until they float.

How can I make this recipe gluten-free?

Use gluten-free dumplings and gluten-free ramen noodles, and ensure your soy sauce is tamari or another gluten-free variety.

Dumpling Ramen and Spinach Recipe

Print Recipe

★★★★★

4.4 from 131 reviews

This Dumpling Ramen Bowl recipe combines tender frozen dumplings, flavorful chicken broth, and soft-boiled eggs with fresh spinach and instant ramen noodles for a comforting and easy-to-make meal. Enhanced with soy sauce, sesame oil, green onions, and black sesame seeds, this dish offers a delightful balance of textures and savory tastes perfect for any day.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Main Ingredients

• 8–10 frozen dumplings
• 1 package instant ramen noodles
• 2 large eggs
• 2 cups fresh spinach leaves
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 1 teaspoon black sesame seeds

Instructions

1. Prepare soft-boiled eggs: Bring a pot of water to a boil, then carefully add the eggs. Cook for 6-7 minutes to achieve a soft-boiled consistency. Transfer the eggs immediately to an ice water bath to stop the cooking process, allow them to cool, then peel and halve.
2. Heat and season broth: In a large pot, bring the chicken broth to a gentle simmer. Stir in the soy sauce and sesame oil to create a rich, flavorful broth base.
3. Cook dumplings in broth: Add the frozen dumplings directly into the simmering broth. Let them cook for 8-10 minutes or until they float to the surface and are heated through.
4. Add ramen noodles: Place the instant ramen noodles into the pot and cook for 2-3 minutes until tender, stirring gently to prevent the noodles from sticking together.
5. Wilt fresh spinach: Add the fresh spinach leaves to the hot broth and cook for 1-2 minutes until they become bright green and tender.
6. Assemble and serve: Divide the noodles, dumplings, and spinach evenly between serving bowls. Ladle the hot broth over each bowl and top with the halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds.

Notes

• Ensure the eggs are cooled completely before peeling to avoid damage.
• Adjust soy sauce to taste depending on salt preference.
• You can substitute chicken broth with vegetable broth for a vegetarian version.
• Add chili flakes or sriracha for a spicy kick.
• For extra texture, consider adding mushrooms or corn to the broth.

Keywords: dumpling ramen bowl, instant ramen, soft boiled eggs, chicken broth soup, Asian comfort food, quick ramen recipe