Description
A comforting dish combining the heartiness of dumplings and ramen with a tasty broth, perfect for lunch or dinner.
Ingredients
Scale
- Frozen dumplings
- Instant ramen noodles
- 2 eggs
- Fresh spinach
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Green onions, sliced
- Black sesame seeds
Instructions
- Bring a pot of water to boil and add the eggs. Cook for 6-7 minutes for soft-boiled consistency. Transfer to an ice water bath to cool.
- In a large pot, bring the chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine.
- Add the frozen dumplings to the simmering broth. Cook for 8-10 minutes until they float and are heated through.
- Add the ramen noodles to the pot and cook for 2-3 minutes until tender, stirring gently.
- Toss in the fresh spinach and wilt for 1-2 minutes until bright green.
- Serve noodles, dumplings, and spinach in bowls. Ladle hot broth over and top with halved soft-boiled eggs, green onions, and sesame seeds.
Notes
For a vegetarian version, use vegetable broth and ensure dumplings are meat-free. Leftovers can be stored in an airtight container for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 160mg
Keywords: dumplings, ramen, comfort food, easy recipe, Asian cuisine