Dumpling Ramen Bowl

This savory Dumpling Ramen Bowl is a cozy, flavor-packed mashup with rich broth, tender dumplings, jammy eggs, and fresh greens—made quick with the help of instant noodles and a pressure cooker.

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Prep Time 15

Cook Time 20

Total Time 35

Servings 4 bowl

Calories 510 kcal

Equipment

1 Large pot Broth
1 Medium pot Noodles/eggs
1 Skillet Dumplings (optional pan-fry)
1 Timer Jammy eggs
1 Ladle Serving

Ingredients

For the broth

4 cups chicken or vegetable broth low sodium if possible
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic minced
1 inch fresh ginger grated
1 tablespoon miso paste optional
1 teaspoon chili paste or sriracha to taste
2 packs instant ramen noodles use only 1 seasoning packet total (optional)

For the bowls

12–16 pieces frozen dumplings pork/chicken/veg
4 large eggs soft-boiled
2 cups baby bok choy or spinach
4 green onions sliced
1 tablespoon sesame seeds
to taste chili oil or chili flakes
optional nori sheets, cilantro/Thai basil, lime wedges, bean sprouts

Instructions

Bring water to a boil, add eggs, cook 7 minutes, then chill in ice water and peel.
Cook frozen dumplings (pan-fry/steam/boil) per package instructions and keep warm.
Simmer broth with garlic and ginger for 1 minute, then stir in soy sauce, sesame oil, miso (optional), and chili paste.
Add a little ramen seasoning (optional) and simmer 10 minutes; taste and adjust to preference.
Boil ramen noodles in a separate pot, drain, and divide into bowls.
Add bok choy or spinach to the broth for 2 minutes until just wilted.
Ladle hot broth and greens over noodles; top with dumplings and halved soft-boiled eggs. Garnish with green onions, sesame seeds, and chili oil or other optional toppings.

Notes

Customize your bowl with different dumpling flavors or extra toppings. Great for using up frozen pantry staples!