Dumpling Ramen with Soft-Boiled Eggs (Printer-friendly)
Savory dumpling ramen with soft-boiled eggs, tender greens and toasted sesame in a flavorful miso-soy broth.
# What You’ll Need:
→ Broth
01 - 6 cups chicken or vegetable broth
02 - 2 tablespoons soy sauce
03 - 1 tablespoon miso paste
04 - 2 cloves garlic, minced
05 - 1 thumb-size piece ginger, sliced
06 - 1 tablespoon sesame oil
07 - 1 teaspoon chili oil, optional
→ Dumplings
08 - 16 frozen or fresh Asian dumplings, any variety
→ Eggs
09 - 4 large eggs
→ Fresh Greens & Toppings
10 - 2 cups baby spinach or bok choy
11 - 1 cup shredded napa cabbage
12 - 2 green onions, sliced
13 - 1 carrot, julienned
14 - 1/4 cup fresh cilantro leaves
15 - 1 tablespoon toasted sesame seeds
→ Noodles
16 - 4 servings ramen noodles, fresh or dried
# How to Make It:
01 - Bring a medium pot of water to a boil. Lower eggs gently into the water and cook for 6 to 7 minutes. Transfer immediately to an ice bath to stop cooking. Once cooled, peel and set aside.
02 - In a large pot, heat sesame oil over medium. Sauté garlic and ginger for 1 minute until aromatic. Add chicken or vegetable broth, soy sauce, and miso paste. Simmer gently for 10 minutes.
03 - Boil ramen noodles in a separate pot according to package directions. Drain well and rinse under cold water to prevent sticking. Set aside.
04 - Add dumplings to the simmering broth and cook for 4 to 6 minutes, or per package instructions, until cooked through and floating.
05 - Stir in baby spinach, napa cabbage, and carrot. Simmer for 2 minutes until vegetables are just wilted but remain crisp.
06 - Divide noodles evenly among four bowls. Ladle broth, dumplings, and vegetables over the noodles.
07 - Halve each soft-boiled egg and place two halves in each bowl. Add green onions, cilantro, sesame seeds, and a drizzle of chili oil if desired.
08 - Serve immediately while hot.
# Expert Tips:
01 -
- This ramen bowl hides a full meal—eggs, veggies, noodles, and dumplings—all in one spoonful, almost like you’re sneaking in a treat.
- Rich, customizable broth and color from fresh greens transform an ordinary night into something quietly celebratory.
02 -
- If you leave the eggs in hot water a minute too long, the yolk loses its magic—an ice bath really is essential.
- Simmering dumplings gently prevents them from bursting; let the broth bubble softly, not wildly.
03 -
- Use a slotted spoon to transfer dumplings to avoid tearing them.
- Stir miso into a ladle of hot broth first, then add to the pot for best flavor and texture.