Dumpling Ramen Bowl (Printer-friendly)
Tender dumplings float in savory miso broth with ramen noodles, mushrooms, and fresh vegetables for a comforting meal.
# 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 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger; 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 the mixture to a gentle simmer.
03 - Add sliced shiitake mushrooms to the simmering broth. Cook for 10 minutes to allow mushrooms to soften and infuse the broth with umami flavor.
04 - While broth simmers, prepare ramen noodles according to package instructions. Drain well and set aside, keeping noodles warm if possible.
05 - Gently place dumplings into the simmering broth. Cook for 5-7 minutes until dumplings are heated through and floating on the surface.
06 - Add baby spinach and julienned carrots to the pot. Simmer for 1-2 minutes until spinach is just wilted and carrots are slightly tender but still crisp.
07 - Divide cooked noodles evenly among four serving bowls. Ladle hot broth over noodles, then distribute dumplings and vegetables equally among bowls.
08 - Top each bowl with sliced green onions, toasted sesame seeds, soft-boiled egg halves, and red chili slices as desired. Serve immediately while hot.
# Expert Tips:
01 -
- The broth comes together in under fifteen minutes but tastes like it simmered all day
- Frozen dumplings transform into something restaurant worthy with almost zero effort
- You can customize every single element based on what is sitting in your crisper drawer
02 -
- Miso loses its probiotic benefits and delicate flavor if boiled hard, so whisk it in off the heat or add it to your bowl last
- The broth will continue to salt as it reduces, so start with less soy sauce and add more at the end if needed
03 -
- Leftover dumpling wrappers can be sliced into strips and fried for an incredible crispy topping
- A drop of chili oil in the broth adds a warming complexity that lingers pleasantly