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To make a great dumpling ramen bowl, you need: - 200g ramen noodles - 8-10 dumplings (chicken or vegetable) - 4 cups chicken or vegetable broth - 2 soft-boiled eggs - 1 cup bok choy, roughly chopped - 1 medium carrot, cut into thin julienne strips - 2 green onions, finely sliced - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 teaspoons soy sauce - 1 teaspoon sesame oil - Salt and pepper to taste You can enhance your dumpling ramen bowl with these extras: - 1 teaspoon chili oil (for heat) - Fresh cilantro sprigs for garnish Gather these tools before you start cooking: - Small saucepan for boiling eggs - Skillet for cooking dumplings - Large pot for the broth - Ladle for serving - Cutting board and knife for chopping - Ice bath for cooling eggs These ingredients and tools will help you create a delicious dumpling ramen bowl. Enjoy! {{ingredient_image_2}} To make soft-boiled eggs, start by boiling water in a small saucepan. Once it’s bubbling, gently lower the eggs in. Cook them for 6-7 minutes for a nice runny yolk. After that, move the eggs to an ice bath. This stops the cooking and makes peeling easier. Once they cool, peel the eggs carefully and set them aside. Next, heat a splash of oil in a skillet over medium heat. Place the dumplings in a single layer. Cook them according to the package instructions, which usually takes about 5-7 minutes. You want them golden-brown and heated all the way through. After cooking, move the dumplings to a plate and keep them warm. In a large pot, add a bit of oil and heat it on medium. Sauté minced garlic and grated ginger for about one minute. Be careful not to burn them. Then, pour in the broth and add soy sauce along with sesame oil. Stir everything well and bring it to a gentle simmer. Once your broth is simmering, add the ramen noodles. Cook them according to the package instructions, usually about 3-4 minutes. In the last minute, toss in chopped bok choy and julienned carrot. This will soften the veggies just right. Now, it’s time to put everything together. Use a ladle to divide the broth, noodles, and vegetables into serving bowls. Top each bowl with 3-4 dumplings and a soft-boiled egg cut in half. If you like a little spice, drizzle some chili oil on top. Finally, add sliced green onions for a fresh touch. For an extra pop of flavor, sprinkle fresh cilantro sprigs on the bowls if you like. Serve your warm Dumpling Ramen Bowl right away. Enjoy the comfort and warmth of this delicious dish! To get the perfect soft-boiled egg, start with fresh eggs. Bring water to a rolling boil in a small pot. Lower the eggs gently into the water. Cook them for exactly 6-7 minutes. This gives you a runny yolk, which I love. After cooking, transfer the eggs to an ice bath. This stops the cooking and makes peeling easier. Once cool, gently peel the eggs and set them aside. For dumplings, you can steam, boil, or pan-fry them. I prefer pan-frying for a crispy texture. Heat a bit of oil in a skillet over medium heat. Place the dumplings in a single layer. Cook them for about 5-7 minutes until they are golden brown. This method keeps them warm and flavorful. Always check package instructions for specific cooking times. You can customize your broth to suit your taste. Start with chicken or vegetable broth as a base. Add soy sauce for saltiness and depth. A splash of sesame oil gives a nutty flavor. If you like spice, drizzle in some chili oil. You can also add more garlic or ginger for extra zing. Taste as you go to find the right balance. A well-presented dish makes your meal more enjoyable. Use deep bowls to hold the broth and ingredients. Layer the ramen noodles, vegetables, and dumplings neatly. Cut the soft-boiled egg in half and place it on top. Sprinkle sliced green onions for a pop of color. If you like, add fresh cilantro for a final touch. A beautiful dish makes your dining experience special. Pro Tips Perfecting the Soft-Boiled Egg: To achieve the ideal runny yolk, be precise with your timing. Using a timer will help ensure consistency every time you make this dish. Enhancing Broth Flavor: For a richer broth, consider simmering it with additional aromatics like star anise or a splash of mirin. This will elevate the overall taste profile of your ramen. Freshness of Veggies: Add your vegetables at the last minute of cooking to retain their vibrant color and crunch. This keeps the ramen bowl looking fresh and appealing. Serving Suggestions: Serve the ramen bowls immediately after assembly to ensure the noodles don’t become soggy. Provide extra chili oil on the side for guests who enjoy more heat. {{image_4}} You can easily make this dish vegetarian or vegan. Swap the chicken broth for vegetable broth. Use vegetable dumplings instead of chicken ones. For a vegan option, skip the soft-boiled egg. You can add tofu for protein and texture. This keeps the bowl hearty and satisfying. You have many choices for dumplings. Try pork, shrimp, or mushroom dumplings. Each type gives a unique taste. If you're short on time, frozen dumplings work well too. Just follow the cooking instructions on the package for best results. Feel free to mix in different veggies. Spinach, bell peppers, or snap peas add color and crunch. If you want a spicy kick, add sliced jalapeños. Get creative with what you have on hand. The goal is to make it fresh and fun! First, let your Dumpling Ramen Bowl cool down. Place it in an airtight container. This keeps flavors fresh and prevents spills. Store the container in the fridge. It will stay good for 2-3 days. To reheat, use a pot on medium heat. Add a splash of broth or water. This helps bring back moisture. Stir gently until everything warms up. You can also use the microwave. Heat in short bursts, stirring in between. You can freeze the broth and dumplings separately. Use freezer-safe containers or bags. Make sure to label them with the date. When you want to eat, thaw them overnight in the fridge. Heat as usual to enjoy a warm meal. The best ramen noodles are fresh or dried wheat noodles. Fresh noodles are chewy and cook quickly. Dried noodles are great for storage and still taste good. Look for noodles labeled "ramen" for the best flavor. Yes, frozen dumplings work well. They save time and are easy to use. Just cook them according to the package instructions. They will still be tasty in your ramen bowl. Soft-boiled eggs last about 3-4 days in the fridge. Store them in their shells for best results. If peeled, eat them within a day for freshness. You can use spinach or kale instead of bok choy. Both options add a nice green color and flavor. Chopped napa cabbage also works well in this recipe. Yes, this recipe is great for meal prep. You can cook the broth and dumplings ahead of time. Store them separately. Just add fresh noodles and veggies when ready to eat. You learned how to make a tasty dumpling ramen bowl. We explored key ingredients, step-by-step prep, and helpful tips. This dish is fun to customize and share. With veggie options and storage tips, you can enjoy it anytime. So gather your tools and get cooking! Enjoy each bite and impress your friends with this delicious recipe.

Dumpling Ramen Bowl with Soft-Boiled Egg

A comforting bowl of ramen topped with dumplings and soft-boiled eggs.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 2
Calories 500 kcal

Ingredients
  

  • 200 g ramen noodles
  • 8-10 store-bought or homemade dumplings (chicken or vegetable)
  • 4 cups chicken or vegetable broth
  • 2 soft-boiled eggs
  • 1 cup bok choy, roughly chopped
  • 1 medium carrot, cut into thin julienne strips
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chili oil (optional for an added kick)
  • Salt and pepper to taste
  • Fresh cilantro sprigs for garnish (optional)

Instructions
 

  • Prepare the Soft-Boiled Eggs: In a small saucepan, bring water to a vigorous boil. Carefully lower the eggs into the boiling water and cook for 6-7 minutes for a slightly runny yolk. Once done, promptly transfer them to an ice bath to halt the cooking process. Once fully chilled, gently peel the eggs and set them aside.
  • Cook the Dumplings: Heat a splash of oil in a skillet over medium heat. Add the dumplings in a single layer and cook according to package instructions, typically around 5-7 minutes. You want them golden and heated through. Once cooked, transfer them to a plate and keep warm.
  • Prepare the Broth: In a large pot, add a little oil and heat it over medium heat. Sauté the minced garlic and grated ginger until they are fragrant, about 1 minute, being careful not to burn them. Pour in the broth, then add soy sauce and sesame oil, stirring well to combine. Increase the heat and bring the mixture to a gentle simmer.
  • Cook Noodles and Vegetables: Once the broth is simmering, add the ramen noodles. Cook the noodles according to the package instructions, which is typically 3-4 minutes. In the last minute of cooking, toss in the chopped bok choy and julienned carrot, allowing them to soften slightly.
  • Assemble the Bowl: Using a ladle, divide the broth, noodles, and vegetables evenly between serving bowls. Top each bowl with 3-4 dumplings and a soft-boiled egg cut in half. Drizzle with chili oil if you enjoy a bit of heat, and garnish with the sliced green onions for freshness.
  • Finish and Serve: For an extra touch of flavor and color, sprinkle with fresh cilantro sprigs if desired. Serve your warm Dumpling Ramen Bowl immediately and enjoy this comforting dish!

Notes

Add chili oil for extra heat if desired.
Keyword comfort food, dumplings, ramen, soup