Introduction

This Dumpling Ramen Bowl combines the comforting flavors of savory broth, tender dumplings, and fresh greens for a satisfying meal. It’s quick to prepare and perfect for warming up on a chilly day. Let’s dive into creating this delicious bowl together.

A white bowl with a brown rim holds a colorful ramen dish against a white marbled textured background, with wooden chopsticks placed nearby. The ramen has four soft, light beige dumplings on one side, partially submerged in a golden-orange spicy broth. Next to the dumplings are wavy, yellow noodles filling the middle of the bowl. On the right side, a portion of deep green leafy vegetables adds contrast. Two halves of a soft-boiled egg with bright yellow yolks and sprinkled with black sesame seeds and red chili flakes sit near the vegetables. Chopped green onions and more black and white sesame seeds are scattered on top. The broth looks oily and rich with red chili oil floating on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 frozen dumplings
2 packages instant ramen noodles
2 large eggs
2 cups fresh spinach leaves
4 cups chicken broth
3 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, sliced
1 teaspoon black sesame seeds

Instructions

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

Tips & Variations

For extra depth, add a splash of rice vinegar or chili oil to the broth before serving.
Swap chicken broth for vegetable broth to make the dish vegetarian-friendly.
Use fresh dumplings if available, adjusting cooking time accordingly.
Add mushrooms or sliced carrots for more vegetables and texture.

Storage

Store any leftover ramen and dumplings in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of broth or water to loosen the soup as it heats.

How to Serve

A white bowl filled with bright orange broth holds four white dumplings with black sesame seeds scattered on top, placed near the upper edge. Below the dumplings, a nest of light yellow curly ramen noodles is being lifted by wooden chopsticks from the left side. To the right of the noodles is a cluster of deep green leafy vegetables, and some brown mushrooms sit next to the dumplings. Chopped green onions are sprinkled over the dish. A white spoon with orange broth rests inside the bowl on the right side. In the background, a small bowl holds orange-red kimchi on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh eggs instead of frozen ones for this recipe?

Yes, using fresh eggs is perfect. The cooking time here refers to the eggs being soft-boiled, regardless of how fresh they are.

What if I don’t have black sesame seeds?

You can substitute black sesame seeds with toasted white sesame seeds or simply omit them. They add a nice nuttiness but are not essential.

Dumpling Ramen Bowl Recipe

Print Recipe

★★★★★

4.5 from 114 reviews

This comforting Dumpling Ramen Bowl combines tender boiled dumplings and chewy instant ramen noodles in a savory chicken broth flavored with soy sauce and sesame oil. Soft-boiled eggs and fresh spinach add richness and vibrant color, while garnishes like green onions and black sesame seeds provide a perfect finishing touch. Ideal for a quick, satisfying meal packed with umami flavors.

Author: Kai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Japanese

Ingredients

Scale

Dumpling Ramen Bowl Ingredients

12 frozen dumplings
2 packages instant ramen noodles
2 large eggs
2 cups fresh spinach leaves
4 cups chicken broth
3 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, sliced
1 teaspoon black sesame seeds

Instructions

Soft-Boil the Eggs: Bring a pot of water to a boil and carefully add the eggs. Cook for 6-7 minutes for a soft-boiled consistency. Transfer the eggs to an ice water bath and let them cool before peeling and halving.
Prepare the Broth: In a large pot, bring the chicken broth to a simmer. Add soy sauce and sesame oil, stirring well to combine and form a flavorful base for the ramen.
Cook the Dumplings: 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 thoroughly.
Cook the Ramen Noodles: Add the instant ramen noodles to the pot with the dumplings and broth. Cook for 2-3 minutes until the noodles are tender, stirring gently to prevent sticking.
Add Spinach: Stir in the fresh spinach leaves and allow them to wilt in the hot broth for 1-2 minutes until bright green and tender.
Assemble and Serve: Divide the noodles, dumplings, and spinach evenly among serving bowls. Ladle hot broth over each and top with halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds for garnish.

Notes

For extra flavor, you can add a splash of rice vinegar or chili oil to the broth.
If preferred, substitute chicken broth with vegetable broth for a lighter option.
Ensure dumplings are fully cooked by checking if they float and internal temperature reaches 165°F (74°C).
Adjust soy sauce quantity based on your preferred saltiness level.
Use fresh ramen noodles instead of instant for a more authentic texture.

Keywords: dumpling ramen bowl, instant ramen, dumplings, soft-boiled eggs, chicken broth soup, Asian soup, quick ramen recipe, homemade ramen