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Dumpling Ramen Bowl

Dumpling ramen bowl with soy-miso broth, tender frozen dumplings, and soft-boiled eggs. The noodles are cooked separately for springy texture, then layered with bok choy, corn, and toppings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Dumplings
  • 18 frozen pork or chicken dumplings Use 16–20 dumplings.
Ramen and broth
  • 8 oz fresh ramen noodles Cook separately, then drain.
  • 4 cup chicken broth Bring to a simmer for the base.
  • 2 tbsp white miso paste Whisk in off-heat to keep it smooth, then return to gentle simmer.
  • 2 tbsp soy sauce Stir into the broth.
  • 1 tbsp sesame oil Add for aroma and rounded flavor.
  • 1 tbsp mirin Adds mild sweetness.
  • 1 salt Add to taste at the end.
Vegetables and toppings
  • 4 soft-boiled eggs (7 minutes) Peel and halve; yolk should be runny.
  • 2 cup bok choy Halve lengthwise.
  • 1 cup corn kernels Use cooked or thawed kernels.
  • 4 green onions Slice for topping.
  • 1 nori sheets Tear or cut for serving.
  • 1 sesame seeds Sprinkle on top.
  • 1 chili oil Drizzle to taste.

Equipment

  • 1 Dutch oven

Method
 

Make the soy-miso broth
  1. Bring 4 cups chicken broth to a simmer in a Dutch oven, then whisk in 2 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon sesame oil until smooth.
Cook the dumplings
  1. Add 16–20 frozen pork or chicken dumplings to the simmering broth and cook for 5–7 minutes, until cooked through.
Wilt bok choy
  1. Add halved bok choy and cook for 2–3 minutes, until wilted and bright green.
Cook and drain noodles
  1. Cook 8 oz fresh ramen noodles separately according to package instructions, then drain well.
Assemble the bowls
  1. Divide the drained ramen noodles between 4 bowls, then ladle the broth with dumplings over the noodles.
Finish with toppings
  1. Top each bowl with halved soft-boiled eggs, corn, sliced green onions, nori, sesame seeds, and chili oil; add salt to taste.

Notes

For best broth flavor, whisk miso paste in thoroughly and keep the heat at a gentle simmer after adding it. Store leftovers covered in the refrigerator up to 3 days; rewarm the broth and dumplings and add fresh toppings if possible. Freezing isn’t recommended for soft-boiled eggs, but you can freeze cooked dumplings and broth separately. For a lighter option, use low-sodium soy sauce and reduce the sesame oil slightly.