Dumpling Ramen Bowl With Eggs (Printable)
Savory ramen with plump dumplings, soft eggs, and vibrant fresh greens in a rich, aromatic broth.
# What's Needed:
→ Broth
01 - 6 cups chicken or vegetable broth
02 - 2 tablespoons soy sauce
03 - 1 tablespoon miso paste
04 - 2 cloves garlic, minced
05 - 1 thumb-size piece ginger, sliced
06 - 1 tablespoon sesame oil
07 - 1 teaspoon chili oil
→ Dumplings
08 - 16 frozen or fresh Asian dumplings
→ Eggs
09 - 4 large eggs
→ Fresh Greens & Toppings
10 - 2 cups baby spinach or bok choy
11 - 1 cup shredded napa cabbage
12 - 2 green onions, sliced
13 - 1 carrot, julienned
14 - 1/4 cup fresh cilantro leaves
15 - 1 tablespoon toasted sesame seeds
→ Noodles
16 - 4 servings ramen noodles
# How to Make It:
01 - Bring a medium pot of water to a boil. Gently add eggs and boil for 6-7 minutes for soft-boiled consistency. Remove, transfer to an ice bath, peel, and set aside.
02 - In a large pot, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant, about 1 minute. Add broth, soy sauce, and miso paste. Simmer for 10 minutes.
03 - In a separate pot, cook ramen noodles according to package instructions. Drain, rinse under cold water to stop cooking, and set aside.
04 - Add dumplings to the simmering broth. Cook for 4-6 minutes until dumplings float and are cooked through.
05 - Add baby spinach, shredded cabbage, and carrot to the broth. Simmer for an additional 2 minutes until greens are wilted but still vibrant.
06 - Divide noodles among four bowls. Ladle dumplings, broth, and greens over the noodles. Halve soft-boiled eggs and place two halves in each bowl.
07 - Garnish with green onions, cilantro, toasted sesame seeds, and a drizzle of chili oil if desired. Serve hot immediately.
# Tips for Success:
01 -
- Everything cooks in one pot except the noodles, meaning less cleanup and more time eating
- The soft-boiled eggs create a rich, creamy sauce when you break the yolks into the hot broth
02 -
- Miso paste loses its delicate flavor if boiled furiously, so whisk it into warm broth and keep the heat gentle
- Dumplings will continue cooking in the hot soup, so pull them out as soon as they float
03 -
- Toast your sesame seeds in a dry pan for two minutes before serving, and the difference will surprise you
- Keep the broth separate from noodles until serving time so nothing gets soggy