Ingredients
Main Ingredients
- 6 frozen dumplings
- 2 packs instant ramen noodles
- 2 large eggs
- 2 cups fresh spinach leaves
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 teaspoon black sesame seeds
Instructions
- Prepare soft-boiled eggs: Bring a pot of water to a boil, carefully place the eggs into the boiling water, and cook them for 6-7 minutes to achieve a soft-boiled consistency. Transfer the eggs to an ice water bath to cool before peeling and halving.
- Heat and season broth: In a large pot, bring the chicken broth to a simmer. Add soy sauce and sesame oil, stirring well to combine and build a rich, flavorful base for the ramen.
- Cook dumplings in broth: Add the frozen dumplings directly into the simmering broth. Let them cook for 8-10 minutes until they float to the surface and are heated through thoroughly.
- Add ramen noodles: Add the instant ramen noodles into the pot with the broth and dumplings. Cook for 2-3 minutes until the noodles are tender, stirring gently occasionally to prevent sticking.
- Wilt fresh spinach: Add fresh spinach leaves to the hot broth and allow them to wilt for 1-2 minutes until they become bright green and tender.
- Assemble and serve: Divide the noodles, dumplings, and spinach evenly between serving bowls. Ladle the hot broth over the bowls and top each with halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds for garnish.
Notes
- To make peeling eggs easier, use slightly older eggs rather than very fresh ones.
- You can substitute chicken broth with vegetable broth for a vegetarian option, though the dumplings may not be vegetarian.
- Adjust soy sauce to taste depending on your preferred saltiness.
- Add chili oil or Sriracha for a spicy kick if desired.
- Using fresh dumplings or homemade dumplings can elevate the dish further.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese