Ingredients
- Frozen dumplings
- Instant ramen noodles
- 2 Eggs
- Fresh spinach
- 4 cups Chicken broth
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 Green onions, sliced
- 1 tbsp Black sesame seeds
Instructions
- Bring a pot of water to boil and carefully add the eggs. Cook for 6-7 minutes to get a soft-boiled consistency. After cooking, transfer them to an ice water bath. Let them cool before peeling and halving.
- In a large pot, bring the chicken broth to a simmer. Add soy sauce and sesame oil, stirring them together to make a flavorful base.
- Add the frozen dumplings directly to the simmering broth. Cook for 8-10 minutes or until the dumplings float and are heated through.
- Add the instant ramen noodles to the pot. Cook for 2-3 minutes until tender, stirring gently to prevent sticking.
- Toss in the fresh spinach leaves and let them wilt for 1-2 minutes until they are bright green and tender.
- Divide the noodles, dumplings, and spinach between serving bowls. Ladle the hot broth over each bowl and top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.
Notes
For a vegetarian option, use vegetable broth and meat-free dumplings. Store leftovers in an airtight container and keep broth separate from noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
- Diet: Vegetarian