Name: Dumpling Ramen Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Fusion / Asian‑inspired
Ingredients: 2 teaspoons neutral vegetable oil; 1 package vegan dumplings (e.g. Nasoya Vegan Dumplings); 1½ cups sliced shiitake mushrooms; 2 tablespoons low‑sodium soy sauce; 3 cups water; 2 teaspoons vegetable soup base or tom yum soup base; 2 packages ramen noodles or rice noodles; ½ cup shredded carrots; 2 cups fresh baby spinach or baby bok choy; 1 cup cooked broccoli florets (optional); 1 diced vegan sausage link or 1 cup diced extra‑firm tofu (optional); Sriracha (optional, to taste); Thai basil leaves or cilantro (optional garnish); Black sesame seeds (optional garnish)

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A comforting one‑bowl ramen dish featuring dumplings, vegetables, and a flavorful broth, this dumpling ramen bowl is the kind of meal I turn to when I want something cozy, fast, and packed with layers of taste. The combination of crispy pan-fried dumplings, earthy mushrooms, slurpable noodles, and a spiced broth makes it a go-to recipe I can whip up on weeknights or whenever I’m craving something hearty and nourishing.

Dumpling Ramen Bowl

Why You’ll Love This Recipe

I love this recipe because it gives me a complete meal in one bowl—protein, veggies, carbs, and lots of flavor. It’s super adaptable, meaning I can throw in whatever vegetables or plant-based proteins I have on hand. Whether I go with tofu, vegan sausage, or just keep it light with spinach and mushrooms, it always hits the spot. Plus, the shortcut simmer method makes this recipe even easier when I’m low on time or energy.

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 dumplings (e.g. Nasoya Vegan Dumplings)
1½ cups sliced shiitake mushrooms
2 tablespoons low‑sodium soy sauce
3 cups water
2 teaspoons vegetable soup base or tom yum soup base
2 packages ramen noodles or rice noodles
½ cup shredded carrots
2 cups fresh baby spinach or baby bok choy
1 cup cooked broccoli florets (optional)
1 diced vegan sausage link or 1 cup diced extra‑firm tofu (optional)
Sriracha (optional, to taste)
Thai basil leaves or cilantro (optional garnish)
Black sesame seeds (optional garnish)

directions

I heat oil in a wok or large skillet over medium‑high heat. Then I add the dumplings and stir‑fry until they’re browned on both sides—about 2 minutes per side. If they start to stick, I add a splash of water. Once done, I remove and set them aside.
I reheat the wok and add mushrooms with a splash of soy sauce, stir‑frying for 1–2 minutes until they’re soft and slightly browned. Then I remove them and set them aside as well.
I bring water to a boil in the same wok or a medium saucepan, then stir in the soup base until fully dissolved.
I add ramen noodles, shredded carrots, and the remaining soy sauce. I reduce the heat and simmer for about 2 minutes, until the noodles are tender.
I add spinach or bok choy and stir gently until wilted.
I divide the noodle mixture into large soup bowls and arrange the carrots and spinach neatly on top.
I return the dumplings and mushrooms to the wok just to heat them through, then arrange them on top of the bowls.
If I’m using broccoli, tofu, or vegan sausage, I stir-fry them briefly to warm up, then add them to the bowls.
I drizzle Sriracha if I want a spicy kick, then garnish with Thai basil or cilantro and sprinkle with black sesame seeds. I taste and adjust seasoning if needed.

Servings and timing

Servings: 2–4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

I sometimes skip frying and use the “simmer-everything-together” method—just toss all ingredients (except oil) into a pot, boil, then simmer until the noodles and dumplings are done. I also like changing up the noodles: soba, rice noodles, or even udon work beautifully. When I’m feeling extra creative or need to use up produce, I add bell peppers, bean sprouts, or different leafy greens. For a richer broth, I replace the water and soup base with store-bought vegan broth.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. I reheat the ramen gently on the stovetop, adding a splash of water or broth to loosen the noodles and bring back the soupiness. If I’ve stored dumplings separately, I reheat them in a skillet to keep them crisp, then add them back on top before serving.

FAQs

Can I make this gluten-free?

Yes, I just swap in gluten-free dumplings and noodles, and use tamari instead of soy sauce to make it fully gluten-free.

Can I use frozen vegetables?

Absolutely. I use frozen spinach, broccoli, or mixed stir-fry vegetables when I don’t have fresh ones—they work just as well in the soup.

How spicy is this dish?

It depends on how much Sriracha I add. The base isn’t spicy unless I use tom yum soup base, so I can keep it mild or crank up the heat to my liking.

Do I have to fry the dumplings?

Nope. I can skip frying and just simmer them with the soup, though I personally love the texture I get from pan-frying them first.

What’s the best protein to add?

I like using vegan sausage for a savory depth, but extra-firm tofu, seitan, or even edamame make great additions depending on what I have.

Conclusion

This dumpling ramen bowl brings together everything I love in a warm, satisfying meal—comfort, flavor, and flexibility. Whether I take the time to stir-fry each component or opt for the quick one-pot version, it always comes out delicious. It’s an easy weeknight winner and perfect for customizing to whatever I’m craving or whatever I’ve got in the fridge.