This dumpling ramen bowl is a hearty, flavor-packed one-bowl meal that brings together chewy noodles, savory broth, sautéed mushrooms, fresh vegetables, and crispy pan-fried dumplings. It’s the kind of comforting fusion dish I love making when I want something warm, satisfying, and customizable.
Why You’ll Love This Recipe
I like this recipe because it’s quick, comforting, and versatile. It works whether I’m craving something light and brothy or a full, filling meal. I can make it fully plant-based, gluten-free, or protein-rich depending on what I have in my fridge. The dumplings add a crave-worthy texture, and everything comes together in under 30 minutes—ideal for busy days or cozy nights in.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 teaspoons neutral vegetable oil
1 package vegan or regular dumplings
1½ cups sliced shiitake mushrooms
2 tablespoons low-sodium soy sauce (or tamari)
3 cups water (or broth)
2 teaspoons vegetable soup base or tom yum base
2 packages ramen noodles (or rice noodles)
½ cup shredded carrots
2 cups baby spinach or bok choy
1 cup cooked broccoli florets (optional)
1 cup diced tofu or vegan sausage (optional)
Sriracha or hot sauce, to taste
Thai basil or cilantro, for garnish
Black sesame seeds, optional garnish
Directions
I start by heating the oil in a wok or large skillet over medium-high heat. I add the dumplings and stir-fry until browned on both sides, about 2 minutes per side. If they start sticking, I splash in a bit of water. Then I remove the dumplings and set them aside.
In the same pan, I stir-fry the mushrooms with a splash of soy sauce for 1–2 minutes until they soften. Once done, I set them aside too.
I bring the water or broth to a boil in a pot (or just reuse the same pan). Then I stir in the soup base until it’s fully blended.
I add the ramen noodles, carrots, and the rest of the soy sauce, reducing the heat to a simmer. I let the noodles cook until they’re tender, usually about 2 minutes.
I stir in the spinach or bok choy and let it wilt gently in the broth.
Then I return the dumplings and mushrooms to the pan and heat everything through.
To serve, I divide the noodle and broth mixture into bowls, arrange the dumplings and vegetables on top, and drizzle with sriracha if I want some heat.
I finish by garnishing with Thai basil or cilantro and a sprinkle of sesame seeds. I always taste before serving and adjust seasoning as needed.
Servings and timing
Servings: 2–4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
I like to mix this recipe up depending on what I have. Sometimes I skip the dumpling browning step and simmer everything together to save time. I’ve made it vegan by using vegetable broth and plant-based dumplings, or spiced it up with extra chili oil or hot sauce. Swapping in whatever veggies are in the fridge—like snap peas or kale—keeps it fresh every time. For gluten-free, I go with rice noodles and gluten-free dumplings and tamari.
Storage/Reheating
Leftovers keep well for 2–3 days in an airtight container in the fridge. When I reheat, I do it gently on the stovetop or in the microwave, adding a splash of water or broth to loosen things up. If I know I’m saving some for later, I like to keep the dumplings separate so they don’t get soggy.
FAQs
How can I make this gluten-free?
I use gluten-free ramen or rice noodles, gluten-free dumplings, and substitute soy sauce with tamari to make it gluten-free.
Can I use frozen dumplings?
Yes, I often use frozen dumplings. I just cook them a little longer to ensure they’re heated through.
What kind of soup base works best?
I like using vegetable soup base for a clean flavor or tom yum base for a tangy, spicy twist.
Can I make this ahead of time?
Yes, I prepare all the components and store them separately. I combine and heat everything just before serving to keep textures fresh.
Do I have to pan-fry the dumplings?
Not at all. For a faster version, I simmer the dumplings directly in the broth with the noodles. They come out soft and tender.
Conclusion
This dumpling ramen bowl is one of my favorite go-to meals when I want comfort food with bold flavor and a bit of flair. It’s fast, flexible, and full of nourishing ingredients that make it perfect for any night of the week. Whether I’m making it vegan, spicy, or packing in extra veggies, it always hits the spot.
Hearty one‑bowl meal of ramen noodles, broth, vegetables and dumplings
Ingredients
2 teaspoons neutral vegetable oil
1 package vegan or regular dumplings
1½ cups sliced shiitake mushrooms
2 tablespoons low‑sodium soy sauce (or tamari)
3 cups water (or broth)
2 teaspoons vegetable soup base or tom yum base
2 packages ramen noodles (or rice noodles)
½ cup shredded carrots
2 cups baby spinach or bok choy
1 cup cooked broccoli florets (optional)
1 cup diced tofu or vegan sausage (optional)
Sriracha or hot sauce, to taste
Thai basil or cilantro, for garnish
Black sesame seeds, optional garnish
Instructions
Heat oil in a wok or large skillet over medium‑high heat. Add the dumplings and stir‑fry until browned on both sides, about 2 minutes per side. Add a splash of water if needed; then remove dumplings and set aside.
In the same pan, stir‑fry mushrooms with a little soy sauce for 1–2 minutes until they soften. Remove and set aside.
Bring the water (or broth) to a boil in a pot or the same pan. Stir in the soup base until blended.
Add ramen noodles, carrots, and remaining soy sauce. Lower heat to a simmer and cook until the noodles are tender, about 2 minutes.
Add spinach (or bok choy) and stir gently until wilted.
Return dumplings and mushrooms to the pan; heat through.
Divide the noodle and broth mixture into bowls. Arrange the dumplings, mushrooms, and other vegetables on top.
Drizzle with sriracha (if using) and garnish with basil/cilantro and sesame seeds.
Taste and adjust seasonings as needed. Serve hot.
Notes
You can skip browning and just simmer everything together for a quicker method.
Use vegetable broth or miso for a vegetarian or vegan version.
Feel free to swap in any vegetables you have on hand.
Adjust spice level with more or less sriracha or chili sauce.
For gluten‑free, use gluten‑free ramen and dumplings.
