Description
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.
Nutrition
- Serving Size: 1 bowl
