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Dumpling Ramen Bowl

Dumpling ramen bowl with a rich soy-miso broth, tender pork or chicken dumplings, and soft-boiled eggs. Simmer the broth, cook the dumplings, wilt bok choy, and build each bowl with ramen noodles plus nori, sesame, and chili oil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

Dumplings
  • 18 frozen pork or chicken dumplings Use frozen dumplings (pork or chicken).
  • Nori sheets For serving.
  • sesame seeds For serving.
  • chili oil For serving.
Ramen and vegetables
  • 8 oz fresh ramen noodles Cook separately per package instructions.
  • 2 lb bok choy Halve; wilt in the simmering broth.
  • 1 cup corn kernels Top the bowls after assembling.
  • 4 green onions Slice and sprinkle on top.
Broth seasonings
  • 4 cup chicken broth Bring to a simmer and season with miso and soy.
  • 2 tbsp white miso paste Whisk into simmering broth.
  • 2 tbsp soy sauce Season the broth.
  • 1 tbsp sesame oil Add to broth for aroma and flavor.
  • 1 tbsp mirin Adds mild sweetness to the broth.
  • Salt To taste.
Eggs
  • 4 soft-boiled eggs Soft-boil for 7 minutes; peel and halve.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Build the soy-miso broth
  1. Bring the chicken broth to a simmer in a Dutch oven, then whisk in the white miso paste, soy sauce, mirin, and sesame oil until smooth.
  2. Add the frozen pork or chicken dumplings to the simmering broth and cook for 5-7 minutes, until cooked through.
  3. Add the halved bok choy and cook for 2-3 minutes, until wilted.
Cook noodles separately
  1. Cook the fresh ramen noodles separately according to package instructions, then drain them.
Assemble the bowls
  1. Divide the drained noodles between 4 bowls, then ladle the broth and dumplings over the noodles.
  2. Top each bowl with halved soft-boiled eggs, corn kernels, sliced green onions, nori, sesame seeds, and chili oil.

Notes

Pro tip: keep the broth at a gentle simmer when whisking in miso so it stays silky. Store leftovers covered in the fridge up to 3 days; for best texture, keep noodles separate and reheat broth/dumplings, then combine. Freezing is not recommended because noodles and bok choy lose texture. For a gluten-friendly swap, use gluten-free tamari and confirm the ramen noodles are gluten-free.