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Dumpling Ramen

A quick and satisfying one-pot meal featuring savory broth, tender dumplings, and fresh spinach for a comforting dinner any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 servings frozen dumplings
  • 4 packs instant ramen noodles
  • 4 large eggs for soft-boiled topping
  • 4 cups fresh spinach added at the end
  • 6 cups chicken broth or vegetable broth for variation
  • 1 tablespoon soy sauce adjust to taste
  • 1 tablespoon sesame oil for flavor
  • 2 stalks green onions sliced for garnish
  • 1 tablespoon black sesame seeds for garnish

Method
 

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

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked dumplings and broth separately.