Description
A savory dumpling ramen bowl with soft‑boiled eggs and fresh greens is a quick, comforting meal featuring tender dumplings, springy noodles, a rich broth, creamy eggs, and vibrant greens—all in one bowl of slurp‑worthy goodness.
Ingredients
- 8–10 frozen dumplings (pork, chicken, or veggie)
- 2 servings ramen noodles (fresh or dried)
- 4 cups chicken or vegetable broth
- 2–3 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated or sliced
- 1 tsp sesame oil
- 2–3 soft‑boiled eggs
- 2 cups fresh greens (baby spinach, bok choy, or kale)
- 2 scallions, sliced
- Chili oil or red pepper flakes (optional)
- Lime wedges (optional, for serving)
Instructions
- Bring a medium pot of water to a boil and gently add the eggs. Cook 6–7 minutes for soft centers, then transfer to an ice bath. Peel once cool enough to handle.
- In a separate pot, heat sesame oil over medium heat. Add garlic and ginger and sauté until fragrant, about 30 seconds.
- Pour in the broth and soy sauce, then bring to a simmer.
- Add the frozen dumplings directly to the broth and simmer according to package directions, usually 6–8 minutes.
- In the last 2–3 minutes, add the ramen noodles and fresh greens to the pot and cook until tender.
- Ladle the broth, dumplings, noodles, and greens into bowls.
- Top each bowl with a halved soft‑boiled egg, sliced scallions, and a drizzle of chili oil or a squeeze of lime if desired.
Notes
- Stir in 1–2 tsp miso paste or a splash of rice vinegar for extra depth in the broth.
- Substitute dumplings with wontons or gyoza if preferred.
- Add mushrooms, corn, or shredded carrots for more vegetables.
- Use soba or udon noodles for a different texture.
- Mix in chili garlic sauce or a dollop of tahini for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 1520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 185mg
