Dumpling Ramen Bowl (Printable)

Hearty Asian-style noodle soup with plump dumplings, crisp vegetables, and aromatic broth in under an hour.

# What You'll 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 - In a large pot, heat sesame oil over medium heat. Add ginger and garlic; sauté for 1-2 minutes until fragrant.
02 - Pour in the broth, soy sauce, miso paste, and mirin. Stir to combine and bring to a simmer.
03 - Add sliced mushrooms to the broth. Simmer for 10 minutes.
04 - While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
05 - Gently add dumplings to the simmering broth. Cook for 5-7 minutes or until dumplings are heated through and floating.
06 - Add baby spinach and carrots to the pot; simmer for 1-2 minutes until just wilted.
07 - To serve, divide cooked noodles among four bowls. Ladle broth, dumplings, and vegetables over the noodles.
08 - Garnish with sliced green onions, sesame seeds, soft-boiled egg halves, and chili as desired.

# Expert Hints:

01 -
  • The broth comes together in minutes but tastes like it simmered all day
  • You can customize the toppings based on what is in your refrigerator
02 -
  • Do not let the broth come to a rolling boil once the miso is added, or it may become grainy
  • Dumplings cook faster than you expect, so watch them carefully to prevent bursting
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing for maximum flavor
  • Room temperature dumplings cook more evenly than frozen ones, so let them thaw slightly if possible

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