Dumpling Ramen Bowl (Print)

Hearty ramen bowl with tender dumplings, savory miso broth, fresh vegetables, and garnishes.

# What You Need:

→ Dumplings

01 - 12 frozen or fresh Asian dumplings (pork, chicken, or vegetable)

→ Broth

02 - 6 cups low-sodium chicken or vegetable broth
03 - 2 tablespoons soy sauce
04 - 1 tablespoon miso paste
05 - 2 teaspoons sesame oil
06 - 2 garlic cloves, minced
07 - 1-inch piece fresh ginger, sliced
08 - 1 tablespoon mirin (optional)

→ Noodles

09 - 8 oz ramen noodles (fresh or dried)

→ Vegetables & Toppings

10 - 1 cup shiitake mushrooms, sliced
11 - 1 cup baby spinach
12 - 1 small carrot, julienned
13 - 4 green onions, sliced
14 - 1 tablespoon toasted sesame seeds
15 - 1 soft-boiled egg, halved (optional)
16 - 1 red chili, thinly sliced (optional)

# How To Make It:

01 - Heat sesame oil in a large pot over medium heat. Add sliced ginger and minced garlic; sauté for 1-2 minutes until fragrant and lightly golden.
02 - Pour in the broth, soy sauce, miso paste, and mirin. Stir thoroughly to dissolve miso paste completely. Bring mixture to a gentle simmer.
03 - Add sliced shiitake mushrooms to the simmering broth. Let cook for 10 minutes to infuse flavor and tenderize mushrooms.
04 - While broth simmers, cook ramen noodles according to package instructions. Drain well and set aside until ready to serve.
05 - Gently lower dumplings into the simmering broth. Cook for 5-7 minutes until heated through and floating on surface.
06 - Stir in baby spinach and julienned carrots. Simmer for 1-2 minutes just until spinach begins to wilt.
07 - Divide cooked noodles evenly among four serving bowls. Ladle hot broth over noodles, then distribute dumplings and vegetables.
08 - Top each bowl with sliced green onions, toasted sesame seeds, soft-boiled egg halves if desired, and thinly sliced red chili for heat.

# Expert Tips:

01 -
  • The broth comes together in minutes but tastes like it simmered all day
  • You can customize the toppings based on whats in your crisper drawer
  • Its fancy enough for guests but simple enough for a solo weeknight dinner
02 -
  • Don't boil the miso paste or it loses its delicate flavor, always dissolve it in warm broth off the heat if possible
  • The dumplings will release some starch into the broth, which actually helps make it more velvety
  • If your broth seems too salty, add a splash more water or an extra half cup of broth
03 -
  • Keep your soft-boiled eggs at 6.5 minutes for that perfectly jammy yolk that mixes into the broth
  • Pre-slice all your toppings before you start cooking so everything comes together smoothly at the end

Go Back