I bring together comforting ramen noodles and tender beef dumplings in a savory broth, loaded with vegetables and rich umami flavor. This Dumpling Ramen Bowl is hearty, warming, and deeply satisfying—perfect for a cozy night in.
Why You’ll Love This Recipe
I love this recipe because it blends the chewy goodness of ramen noodles with the juicy bite of beef dumplings, all swimming in a deeply flavored broth. It’s a simple one-bowl meal that feels gourmet, but comes together quickly with ingredients I can find easily. It’s also versatile, so I can customize it based on what I’m craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons sesame oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1½ inches fresh ginger, peeled and grated
6 cups beef broth (or vegetable broth for a lighter version)
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon chili paste or sauce (optional, for heat)
12 beef dumplings (fresh or frozen)
200 g ramen noodles
1 cup shiitake mushrooms, sliced
2 baby bok choy (or 1 small head of bok choy), chopped
2 green onions, sliced (for garnish)
Black sesame seeds (for garnish)
Crushed red pepper flakes (optional, for garnish)
Directions
In a large pot over medium heat, I warm the sesame oil. I add the sliced onion and sauté until soft and translucent, about 3 minutes.
I stir in the garlic and grated ginger and cook for another minute until fragrant.
I pour in the beef broth, then stir in the soy sauce, rice vinegar, and chili paste if using. I bring everything to a simmer.
I add the sliced mushrooms and bok choy to the pot. I let them cook for about 2–3 minutes, just until they start to soften.
I gently drop in the beef dumplings and simmer according to package instructions—usually 5 to 7 minutes, or until cooked through if frozen.
While the dumplings cook, I prepare the ramen noodles in a separate pot of boiling water, following the package instructions (usually 3–4 minutes). I drain and set them aside.
When the dumplings are ready, I give everything in the pot a gentle stir to mix the flavors evenly.
I divide the ramen noodles between serving bowls and ladle the broth, dumplings, and vegetables over the top.
I finish with sliced green onions, black sesame seeds, and a touch of red pepper flakes for extra spice.
Servings and timing
Serves: 2 to 3 bowls
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Vegetarian: I switch the beef broth to vegetable broth and use veggie dumplings.
Protein options: I can add cooked sliced steak, tofu, or soft-boiled eggs for an extra boost.
Spicy version: I add extra chili paste or top the bowl with chili oil.
Noodle swap: Udon, rice noodles, or soba also work beautifully.
More veggies: I sometimes toss in shredded carrots, spinach, or snap peas for added crunch and color.
Storage / Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days.
To keep things from getting soggy, I store the noodles and dumplings separately from the broth if I can.
To reheat, I warm the broth gently on the stove, then add dumplings to heat through and serve over fresh or reheated noodles.
FAQs
What kind of beef dumplings should I use?
I usually use frozen or refrigerated beef dumplings from the store. If I have time, I make my own with ground beef, scallions, garlic, and a bit of soy sauce.
Can I use a different broth?
Yes, I can swap the beef broth for vegetable or chicken broth depending on what I have on hand or the flavor I want.
Do I have to cook the noodles separately?
I like to cook them separately to avoid overcooking or clouding the broth, but I can cook them directly in the soup if I’m short on time—just keep an eye on the timing.
Can I make it ahead of time?
Yes, I can prep the broth and dumplings in advance and store them separately. I assemble everything just before serving for the best texture.
How do I make the broth richer?
I sometimes simmer the broth with a dash of hoisin sauce, a splash of mirin, or even a piece of star anise for deeper flavor. Roasting the onions before simmering also adds more depth.
Conclusion
This Dumpling Ramen Bowl is my ultimate cozy dinner. I love how fast it comes together, how adaptable it is, and how every spoonful is packed with comfort and flavor. It’s one of those recipes I turn to when I want something easy but still crave-worthy.
A hearty and comforting Dumpling Ramen Bowl combining savory beef dumplings, chewy ramen noodles, and a rich umami broth with vegetables—perfect for a cozy, satisfying meal.
Ingredients
2 tablespoons sesame oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1½ inches fresh ginger, peeled and grated
6 cups beef broth (or vegetable broth)
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon chili paste or sauce (optional)
12 beef dumplings (fresh or frozen)
200 g ramen noodles
1 cup shiitake mushrooms, sliced
2 baby bok choy (or 1 small head), chopped
2 green onions, sliced (for garnish)
Black sesame seeds (for garnish)
Crushed red pepper flakes (optional, for garnish)
Instructions
Heat sesame oil in a large pot over medium heat. Add sliced onion and sauté until soft and translucent, about 3 minutes.
Add garlic and ginger, and cook for 1 minute until fragrant.
Pour in beef broth, then stir in soy sauce, rice vinegar, and chili paste if using. Bring to a simmer.
Add mushrooms and bok choy. Cook for 2–3 minutes until they begin to soften.
Gently add beef dumplings and simmer according to package directions (5–7 minutes if frozen).
Meanwhile, cook ramen noodles in a separate pot as per package instructions (3–4 minutes), drain, and set aside.
Once dumplings are cooked, gently stir the soup to combine flavors.
Divide noodles between serving bowls, then ladle over broth, dumplings, and vegetables.
Top with green onions, black sesame seeds, and red pepper flakes if desired.
Notes
Cook noodles separately to avoid overcooking and broth cloudiness.
Store broth, dumplings, and noodles separately for best texture when reheating.
Customize with different proteins or additional vegetables.
