Dumpling Ramen Bowl (Print version)
Tender dumplings and fresh vegetables in a rich, savory broth with ramen noodles—a cozy bowl perfect for any day.
# What you'll need:
→ Dumplings
01 - 12 frozen or fresh Asian dumplings (pork, chicken, or vegetable)
→ Broth
02 - 6 cups low-sodium chicken or vegetable broth
03 - 2 tablespoons soy sauce
04 - 1 tablespoon miso paste
05 - 2 teaspoons sesame oil
06 - 2 garlic cloves, minced
07 - 1-inch piece fresh ginger, sliced
08 - 1 tablespoon mirin (optional)
→ Noodles
09 - 8 oz ramen noodles (fresh or dried)
→ Vegetables & Toppings
10 - 1 cup shiitake mushrooms, sliced
11 - 1 cup baby spinach
12 - 1 small carrot, julienned
13 - 4 green onions, sliced
14 - 1 tablespoon toasted sesame seeds
15 - 1 soft-boiled egg, halved (optional)
16 - 1 red chili, thinly sliced (optional)
# How to make it:
01 - Heat sesame oil in a large pot over medium heat. Add sliced ginger and minced garlic; sauté for 1-2 minutes until fragrant.
02 - Pour in the broth, soy sauce, miso paste, and mirin. Stir thoroughly to dissolve miso and bring mixture to a gentle simmer.
03 - Add sliced shiitake mushrooms to the broth. Simmer for 10 minutes to infuse flavor.
04 - While broth simmers, cook ramen noodles according to package instructions. Drain well and set aside.
05 - Gently add dumplings to the simmering broth. Cook for 5-7 minutes until dumplings are heated through and floating on surface.
06 - Add baby spinach and julienned carrots to the pot; simmer for 1-2 minutes until spinach is just wilted but still vibrant.
07 - Divide cooked noodles among four serving bowls. Ladle hot broth with dumplings and vegetables evenly over noodles.
08 - Top each bowl with sliced green onions, toasted sesame seeds, soft-boiled egg halves, and red chili slices as desired.
# Expert suggestions:
01 -
- The broth comes together in minutes but tastes like it simmered all day
- Customizable with whatever dumplings and veggies you have on hand
02 -
- Do not let the broth boil vigorously after adding miso or it can lose some of its delicate flavor
- Cooking dumplings directly in the broth makes them more flavorful than boiling them separately
03 -
- Making a double batch of broth is never a bad idea since it keeps beautifully in the fridge
- Prepping all your ingredients before starting makes the whole process feel effortless