Dumpling Ramen Bowl

ByDeShawn Ellis
Jump to Recipe·Print Recipe
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Why Make This Recipe

Dumpling Ramen Bowl is a comforting and satisfying meal that combines the best of both worlds: delicious dumplings and flavorful ramen. It’s an easy dish to whip up any day of the week. Not only is it quick to make, but it also packs a healthy punch with ingredients like spinach and eggs. This recipe will warm you up and fill you up, making it perfect for chilly days or when you need a cozy meal.

How to Make Dumpling Ramen Bowl

Ingredients

  • Frozen dumplings
  • Instant ramen noodles
  • Eggs
  • Fresh spinach
  • Chicken broth
  • Soy sauce
  • Sesame oil
  • Green onions
  • Black sesame seeds

Directions

  1. Bring a pot of water to boil and carefully add 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.
  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.

How to Serve Dumpling Ramen Bowl

Serve the Dumpling Ramen Bowl hot in individual bowls. Make sure to add the soft-boiled eggs and sprinkle some green onions and black sesame seeds on top for extra flavor. You can enjoy it as a main dish for lunch or dinner.

How to Store Dumpling Ramen Bowl

If you have leftovers, you can store them in an airtight container in the refrigerator. It’s best to keep the noodles and broth separate if possible, as they can become mushy when stored together. Enjoy your leftovers within 2-3 days for the best taste.

Tips to Make Dumpling Ramen Bowl

  • Don’t rush the cooking time for the eggs. A perfectly soft-boiled egg adds creaminess to the dish.
  • Feel free to add extra vegetables like bok choy or mushrooms for more flavor and nutrition.
  • Use low-sodium chicken broth if you want to cut back on salt.

Variation

You can customize this Dumpling Ramen Bowl by using different types of dumplings such as chicken, pork, or vegetable. You can also swap the chicken broth for vegetable broth to make it vegetarian-friendly.

FAQs

1. Can I use homemade dumplings instead of frozen ones?
Yes, you can use homemade dumplings! Just make sure they are cooked through before serving.

2. Is this recipe suitable for meal prep?
Absolutely! Just store the broth and noodles separately from the dumplings and spinach.

3. Can I use different types of noodles?
Yes, you can use any type of ramen or even soba noodles. Just adjust the cooking time according to the noodle type.

Enjoy your homemade Dumpling Ramen Bowl! It’s simple, quick, and absolutely delicious.

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Dumpling Ramen Bowl

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: None
Print Recipe

Description

A comforting and satisfying meal combining delicious dumplings and flavorful ramen, perfect for chilly days.

Ingredients

  • Frozen dumplings
  • Instant ramen noodles
  • Eggs
  • Fresh spinach
  • Chicken broth
  • Soy sauce
  • Sesame oil
  • Green onions
  • Black sesame seeds

Instructions

  1. Bring a pot of water to boil and carefully add 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.
  2. In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine.
  3. Add frozen dumplings directly to the simmering broth. Cook for 8-10 minutes or until dumplings float to the surface.
  4. Add instant ramen noodles to the pot and cook for 2-3 minutes until tender.
  5. Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until bright green.
  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

Store leftovers in an airtight container and keep noodles and broth separate to avoid mushiness.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Boiling
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 150mg

Keywords: dumpling ramen, comfort food, quick meal, easy recipe, Asian cuisine

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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