This Dumpling Ramen Bowl is warm, fast, and filling. It mixes frozen dumplings, instant ramen, spinach, and a light broth. The bowl is easy for weeknights. If you like simple bowls, try this breakfast bowl recipe for a similar idea to learn bowl building and flavors.
Why make this recipe
- It cooks fast and needs little prep.
- It uses frozen dumplings and instant noodles for quick meals.
- It feels like restaurant ramen but is simple at home.
- It is flexible: add or change toppings to your taste.
How to make Dumpling Ramen Bowl
Follow a few simple steps and you will have a hot bowl in about 15–20 minutes. For other easy bowl ideas, see this easy breakfast bowl recipe for more simple techniques you can reuse.
Ingredients :
- frozen dumplings
- instant ramen noodles
- eggs
- fresh spinach
- chicken broth
- soy sauce
- sesame oil
- green onions
- black sesame seeds
Directions :
- Bring a pot of water to boil and carefully add eggs. Cook for 6–7 minutes for soft-boiled consistency. Transfer to ice water bath and let cool before peeling and halving.
- In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine and create a flavorful base.
- Add frozen dumplings directly to the simmering broth. Cook for 8–10 minutes or until dumplings float to the surface and are heated through.
- Add instant ramen noodles to the pot and cook for 2–3 minutes until tender. Stir gently to prevent sticking.
- Add fresh spinach leaves to the hot broth and let them wilt for 1–2 minutes until bright green and tender.
- 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 hot in deep bowls. Place noodles and dumplings first, then pour broth over them. Add the halved egg on top. Sprinkle green onions and black sesame seeds last. Eat with chopsticks and a spoon.
How to store Dumpling Ramen Bowl
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Keep broth and solids together if you will eat within 1 day. For longer, keep dumplings and noodles separate from broth.
- Reheat gently on the stove until steaming. Add a splash of water or broth if it is too thick.
Tips to make Dumpling Ramen Bowl
- Do not overcook the soft-boiled egg; 6–7 minutes gives a jammy yolk.
- Let dumplings cook long enough to heat through; frozen ones need 8–10 minutes.
- Taste the broth and adjust soy sauce or sesame oil little by little.
- Use low-sodium broth if you add more soy sauce.
- Add chili oil or fresh garlic if you want more heat.
Variation
- Vegetarian: use vegetable broth and vegetable dumplings.
- Spicy: add chili paste or sliced fresh chilies.
- Seafood: use shrimp dumplings and fish or seafood broth.
- Protein swap: use tofu or cooked chicken instead of dumplings.
FAQs
Q: Can I use fresh dumplings instead of frozen?
A: Yes. Fresh dumplings need less cooking time. Watch them and cook until they float and are hot inside.
Q: Can I skip the instant ramen noodles?
A: Yes. Use soba, udon, or rice noodles. Adjust cooking time to the noodle type.
Q: How do I make the egg fully hard-boiled?
A: Cook the egg for 9–11 minutes, then cool in ice water before peeling.
Q: Can I freeze leftovers?
A: Freezing is not ideal. The noodles and dumplings can change texture. Freeze only the broth if needed.
Conclusion
This Dumpling Ramen Bowl is simple and quick for a warm meal. For a similar dumpling soup idea with a different twist, see Dumpling Ramen Soup – Milk Free Mom for more inspiration. For another take on dumpling noodle soup and tips on technique, check Dinner Tonight: Dumpling Noodle Soup Recipe from Serious Eats.
Dumpling Ramen Bowl
Ingredients
Main Ingredients
- 1 pack frozen dumplings Use your preferred type of frozen dumplings.
- 2 packs instant ramen noodles Any flavor or brand can be used.
- 2 large eggs For soft-boiled eggs.
- 2 cups fresh spinach Can substitute with other leafy greens.
- 4 cups chicken broth Use low-sodium if desired.
- 2 tablespoons soy sauce Adjust to taste.
- 1 tablespoon sesame oil Adds a nice depth of flavor.
- 3 tablespoons green onions Sliced, for garnish.
- 1 tablespoon black sesame seeds For garnish.
Instructions
Preparation
- Bring a pot of water to boil and carefully add eggs. Cook for 6–7 minutes for soft-boiled consistency. Transfer to ice water bath and let cool before peeling and halving.
Cooking
- In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine and create a flavorful base.
- Add frozen dumplings directly to the simmering broth. Cook for 8–10 minutes or until dumplings float to the surface and are heated through.
- Add instant ramen noodles to the pot and cook for 2–3 minutes until tender. Stir gently to prevent sticking.
- Add fresh spinach leaves to the hot broth and let them wilt for 1–2 minutes until bright green and tender.
- 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.