Description
A hearty ramen bowl featuring tender dumplings, soft-boiled eggs, fresh spinach, and a savory sesame-soy broth.
Ingredients
Scale
- 12 frozen dumplings
- 2 packages instant ramen noodles
- 2 large eggs
- 2 cups fresh spinach leaves
- 4 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 teaspoon black sesame seeds
Instructions
- Bring a pot of water to a boil and cook eggs for 6–7 minutes, then transfer to an ice bath, peel, and halve.
- Simmer chicken broth in a large pot and stir in soy sauce and sesame oil.
- Add frozen dumplings to the broth and cook until heated through and floating.
- Add ramen noodles and cook until just tender.
- Stir in spinach until wilted, then divide into bowls and garnish with eggs, green onions, and sesame seeds.
Notes
- Use room temperature eggs for consistent soft-boiled results.
- Any frozen dumpling variety works well.
- Adjust soy sauce based on salt preference.
- Substitute spinach with bok choy if desired.
- Store broth and noodles separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soups-and-stews
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 1400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 370 mg