Introduction

This Dumpling Ramen Bowl combines the comforting flavors of soft-boiled eggs, savory broth, and tender dumplings for a satisfying meal. It’s a quick and delicious way to elevate instant ramen with fresh ingredients and homemade touches.

A bowl of ramen with four pale dumplings placed on the left side, their soft, slightly shiny texture showing dough folds. In the center, curly yellow noodles float in a rich orange-red broth with chili oil. On the upper right side, dark green leafy vegetables add a fresh contrast, while two halved soft-boiled eggs with bright orange yolks and white edges sit at the bottom right, topped with black sesame seeds and red chili flakes. Bright green chopped scallions are scattered over the noodles. The bowl is white with a brown rim, set on a white marbled surface, with wooden chopsticks nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Frozen dumplings (quantity as desired)
1 package instant ramen noodles
2 eggs
1 cup fresh spinach leaves
4 cups chicken broth
2 tablespoons soy sauce
1 teaspoon sesame oil
2 green onions, sliced
Black sesame seeds for garnish

Instructions

Step 1: Prepare the 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 the eggs to an ice water bath to cool, then peel and halve them.
Step 2: In a large pot, bring the chicken broth to a simmer. Stir in the soy sauce and sesame oil to create a flavorful base.
Step 3: Add the frozen dumplings directly to the simmering broth. Cook for 8-10 minutes until they 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 keep the noodles from sticking.
Step 5: Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until bright green and tender.
Step 6: Divide the noodles, dumplings, and spinach between serving bowls. Ladle hot broth over each bowl and top with halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds.

Tips & Variations

Use vegetable broth for a vegetarian version and replace dumplings with tofu or mushrooms.
Add a splash of chili oil or fresh chili slices for some heat.
Swap fresh spinach for bok choy or kale for different textures.
Soft-boil the eggs a day ahead and keep refrigerated to save time.

Storage

Store any leftover ramen in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a bit of water or broth to restore the soup’s consistency. Avoid reheating the eggs for best texture—it’s better to prepare fresh or enjoy the leftovers without the eggs.

How to Serve

A white bowl with a brown rim holds a colorful ramen dish. At the top left are four pale yellow, shiny dumplings with soft, wrinkled textures. To the right of the dumplings are bright green cooked spinach leaves with some red chili flakes scattered on top. In the middle, there are light brown, curly noodles partly covered by chopped green onions. At the bottom right, two halves of a soft-boiled egg show vibrant orange yolks sprinkled with black sesame seeds and red chili flakes. The broth is a reddish-orange color rich in oil and spices surrounding all the ingredients. The bowl sits on a white marbled surface with wooden chopsticks placed near it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings cook faster—typically 3-5 minutes. Watch carefully to prevent overcooking and adjust the broth simmering time accordingly.

What if I don’t have chicken broth?

You can substitute with vegetable broth or even water mixed with soy sauce and a pinch of garlic powder to maintain flavor depth.

Dumpling Ramen Bowl Recipe

Print Recipe

★★★★★

4.7 from 67 reviews

This Dumpling Ramen Bowl recipe combines tender frozen dumplings, soft-boiled eggs, fresh spinach, and instant ramen noodles in a savory chicken broth seasoned with soy sauce and sesame oil. It’s a comforting and quick-to-make dish perfect for a satisfying lunch or dinner.

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

Ingredients

Scale

Broth and Seasoning

4 cups chicken broth
2 tablespoons soy sauce
1 teaspoon sesame oil

Main Ingredients

12 frozen dumplings
1 package instant ramen noodles (without seasoning packet)
2 large eggs
2 cups fresh spinach leaves

Garnishes

2 green onions, sliced
1 teaspoon black sesame seeds

Instructions

Prepare soft-boiled eggs: Bring a pot of water to a boil. Carefully add the eggs and cook for 6-7 minutes to achieve a soft-boiled consistency. Remove the eggs and transfer them into an ice water bath to cool completely for easier peeling. Once cooled, peel and slice the eggs in half.
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 build a flavorful base for the ramen bowl.
Cook dumplings in broth: Add the frozen dumplings directly into the simmering broth. Cook for 8-10 minutes or until the dumplings float to the surface and are thoroughly heated.
Add ramen noodles: Add the instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently occasionally to prevent the noodles from sticking together.
Wilt fresh spinach: Add fresh spinach leaves into the hot broth and allow them to wilt for 1-2 minutes until vibrant green and tender.
Assemble and serve: Divide the noodles, dumplings, and wilted spinach between serving bowls. Ladle the hot broth over each bowl and top with halved soft-boiled eggs. Garnish with sliced green onions and a sprinkle of black sesame seeds for added flavor and texture.

Notes

For extra flavor, you can add a splash of chili oil or a sprinkle of crushed red pepper flakes.
If you prefer a vegetarian version, substitute the chicken broth with vegetable broth and use vegetable dumplings.
To achieve firmer eggs, increase boiling time by 1-2 minutes.
Feel free to add other toppings like mushrooms, corn, or bamboo shoots.

Keywords: dumpling ramen bowl, ramen recipe, soft-boiled eggs, quick ramen, chicken broth ramen