Dumpling Ramen Bowl with Soft-Boiled Eggs and Spinach Recipe
This comforting Dumpling Ramen Bowl features tender dumplings and instant ramen noodles in a savory chicken broth, enhanced with soy sauce and sesame oil. Topped with perfectly soft-boiled eggs, fresh spinach, green onions, and black sesame seeds, this easy-to-make dish brings warm, flavorful satisfaction in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-inspired
Ingredients
Main Ingredients
- Frozen dumplings – 8 pieces
- Instant ramen noodles – 1 package (about 85g)
- Eggs – 2 large
- Fresh spinach – 2 cups (about 60g)
- Chicken broth – 4 cups (about 960ml)
Seasonings and Garnishes
- Soy sauce – 2 tablespoons
- Sesame oil – 1 teaspoon
- Green onions – 2 stalks, thinly sliced
- Black sesame seeds – 1 teaspoon
Instructions
- Prepare soft-boiled eggs: Bring a pot of water to a rolling boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a soft-boiled consistency with a slightly runny yolk. Immediately transfer the eggs to an ice water bath to stop cooking and make peeling easier. Once cooled, peel the eggs and slice them in half.
- Heat and season broth: In a large pot, bring the chicken broth to a gentle simmer over medium heat. Add the soy sauce and sesame oil, stirring well to infuse the broth with rich, savory flavors that form the base of your ramen.
- Cook dumplings in broth: Add the frozen dumplings directly into the simmering broth. Allow them to cook for 8-10 minutes or until they float to the surface and are cooked through, indicating they are fully heated and tender.
- Add ramen noodles: Place the instant ramen noodles into the pot with the broth and dumplings. Cook for an additional 2-3 minutes or until the noodles are tender yet slightly firm. Stir gently during cooking to prevent the noodles from clumping together.
- Wilt fresh spinach: Add the fresh spinach leaves to the hot broth and stir gently. Let the spinach wilt for 1-2 minutes until it turns bright green and tender, adding freshness and color to the dish.
- Assemble and serve: Divide the noodles, dumplings, and spinach evenly between two serving bowls. Ladle the hot broth over the ingredients. Top each bowl with the halved soft-boiled eggs, sprinkle with sliced green onions and a pinch of black sesame seeds for added texture and flavor. Serve immediately and enjoy your hearty dumpling ramen bowl.
Notes
- Use frozen dumplings directly—no need to thaw before cooking.
- You can substitute chicken broth with vegetable broth for a different flavor.
- Adjust soy sauce quantity to taste if you prefer a saltier or milder broth.
- For extra spice, add a dash of chili oil or flakes.
- Soft-boiled eggs can be cooked in advance and refrigerated for up to two days.
Keywords: dumpling ramen, soft-boiled eggs, chicken broth soup, easy ramen recipe, instant ramen bowl, dumplings in broth