This Dumpling Ramen Bowl is the ultimate comfort food fusion. It combines the warmth and heartiness of ramen noodles with the savory bite of dumplings, all swimming in a rich, flavorful broth. Whether I’m craving something quick or something cozy, this bowl hits all the right notes.
Why You’ll Love This Recipe
I love this recipe because it’s simple, delicious, and incredibly satisfying. It brings together the bold flavors of an Asian-style broth with soft ramen noodles and juicy dumplings. I can make it in under 30 minutes, which makes it perfect for a weeknight dinner or a lazy weekend meal. Plus, it’s customizable—I can add vegetables or spice it up just the way I like.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon ginger, grated
4 cups chicken broth (or vegetable broth for vegetarian)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chili garlic sauce (optional, for heat)
1 pack instant ramen noodles (discard the seasoning)
6-8 frozen dumplings (any flavor I prefer)
1 cup baby spinach
1/2 cup shredded carrots
2 green onions, sliced
1 soft-boiled egg (optional)
Sesame seeds, for garnish
Chili oil or sriracha, for drizzling (optional)
Directions
I heat the sesame oil in a large saucepan over medium heat. I sauté the garlic and ginger for about 30 seconds until fragrant.
I pour in the chicken broth, soy sauce, rice vinegar, and chili garlic sauce. I bring it all to a gentle boil.
I carefully add the dumplings to the broth and let them cook for about 5-6 minutes (or according to package instructions) until they’re heated through.
I add the ramen noodles and cook for 2-3 minutes until just tender.
I stir in the spinach and carrots and cook for another minute, just until the spinach wilts.
I ladle the soup into bowls, top with sliced green onions, a soft-boiled egg, sesame seeds, and a drizzle of chili oil if I want a kick.
Servings and timing
This recipe serves 2 people generously. It takes about 10 minutes to prep and 15 minutes to cook, so I can have it ready in just 25 minutes from start to finish.
Variations
Sometimes I use vegetable broth and vegetable dumplings to make a vegetarian version. I also like adding mushrooms, bok choy, or even a spoonful of miso paste to deepen the broth flavor. If I want more protein, I add shredded rotisserie chicken or tofu cubes. For a spicy version, I double up on the chili garlic sauce or add extra sriracha.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, I do it gently over the stove or in the microwave, adding a splash of broth or water to loosen the noodles and keep them from soaking up too much liquid. Dumplings can get soft if stored too long in the broth, so I try to eat it fresh if possible.
FAQs
What kind of dumplings should I use?
I usually use frozen dumplings—pork, chicken, shrimp, or even veggie ones all work great. It depends on what I have or what I’m in the mood for.
Can I make this gluten-free?
Yes, I use gluten-free ramen noodles and make sure my soy sauce and dumplings are gluten-free certified.
Can I make this dish in advance?
I can prep the broth ahead of time and store it in the fridge. When I’m ready to eat, I just heat it up, add the dumplings and noodles fresh, and it’s ready in minutes.
What can I use instead of ramen noodles?
I sometimes use soba, rice noodles, or udon for a twist. Any quick-cooking noodle will work here.
How do I make a soft-boiled egg for topping?
I boil eggs for exactly 6-7 minutes, then place them in ice water for a few minutes before peeling. The yolk comes out perfectly jammy.
Conclusion
This Dumpling Ramen Bowl is my go-to when I want something hearty, cozy, and full of flavor. It’s quick, flexible, and always satisfying—perfect for when I need a comforting meal in a hurry. Whether I keep it simple or load it up with toppings, it never disappoints.
This Dumpling Ramen Bowl is a fusion of cozy ramen noodles and savory dumplings in a rich, flavorful broth. It’s quick to make, customizable, and perfect for a comforting meal.
Ingredients
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon ginger, grated
4 cups chicken broth (or vegetable broth for vegetarian)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chili garlic sauce (optional)
1 pack instant ramen noodles (discard the seasoning)
6–8 frozen dumplings (any flavor)
1 cup baby spinach
1/2 cup shredded carrots
2 green onions, sliced
1 soft-boiled egg (optional)
Sesame seeds, for garnish
Chili oil or sriracha, for drizzling (optional)
Instructions
Heat sesame oil in a large saucepan over medium heat. Sauté garlic and ginger for 30 seconds until fragrant.
Pour in the chicken broth, soy sauce, rice vinegar, and chili garlic sauce. Bring to a gentle boil.
Add dumplings to the broth and cook for 5-6 minutes or according to package instructions.
Add ramen noodles and cook for 2-3 minutes until tender.
Stir in spinach and carrots; cook for 1 minute until spinach wilts.
Ladle soup into bowls and top with green onions, a soft-boiled egg, sesame seeds, and chili oil if desired.
Notes
Use vegetable broth and dumplings for a vegetarian version.
Add mushrooms, bok choy, or miso paste for extra flavor.
Add rotisserie chicken or tofu for more protein.
Store leftovers in an airtight container for up to 2 days.
Reheat gently with a splash of broth to prevent soggy noodles.
