Dumpling Ramen Bowl
A delightful fusion of pan-fried dumplings and savory ramen noodles in a rich, flavorful broth, perfect for cozy evenings with family.
Ingredients
Main Ingredients
- 2 packs Ramen Noodles Any variety
- 10-12 Dumplings Chicken, vegetable, or halal-friendly variety
- 4 cups Chicken or Vegetable Broth
- 1 bunch Green Onions Chopped
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- 1 cup Spinach or Bok Choy Chopped
- 2 Soft-Boiled Eggs Optional
- Nori (Seaweed) For garnish
Instructions
Preparation
- Prepare the dumplings according to the packaging instructions, typically frying until golden brown for enhanced flavor.
- In a large pot, bring the chicken or vegetable broth to a gentle simmer, then add the soy sauce and sesame oil.
- Add the ramen noodles into the simmering broth and cook for about 3-4 minutes.
- Once the noodles are almost cooked, add the chopped spinach or bok choy and simmer together for an additional 1-2 minutes until the greens are tender.
- Serve the ramen and dumplings in bowls, slicing the soft-boiled eggs in half and placing them on top. Garnish with green onions and a piece of nori.
Notes
Store leftover ramen in an airtight container in the fridge for 3-4 days. Reheat by warming the broth and adding dumplings and noodles until heated through. For best freezing results, store broth and noodles separately.