Description
A hearty ramen bowl featuring tender dumplings, perfectly soft-boiled eggs, fresh spinach, and flavorful broth with instant noodles.
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
1. Bring a pot of water to boil and carefully add eggs. Cook for 6-7 minutes for soft-boiled consistency. Transfer to ice water bath and let cool before peeling and halving.
2. In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine and create a flavorful base.
3. Add frozen dumplings directly to the simmering broth. Cook for 8-10 minutes or until dumplings float to the surface and are heated through.
4. Add instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently to prevent sticking.
5. Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until bright green and tender.
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.
Notes
For perfectly soft-boiled eggs, use room temperature eggs and start timing once water returns to boil.
Any type of frozen dumplings work well – pork, chicken, or vegetable varieties.
Adjust soy sauce to taste preference, some brands are saltier than others.
Fresh spinach can be substituted with bok choy or other leafy greens.
Store leftover components separately to prevent noodles from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Fat: 18g
- Carbohydrates: 58g
- Protein: 22g