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Dumpling Ramen Bowl

Dumpling ramen bowl with a rich soy-miso broth, tender frozen dumplings, and soft-boiled eggs. This quick bowl layers drained ramen noodles with bok choy, corn, nori, and chili oil for a cozy, runny-yolk finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Dumplings
  • 18 frozen pork or chicken dumplings
Ramen noodles and eggs
  • 8 oz fresh ramen noodles
  • 4 soft-boiled eggs soft-boiled for 7 minutes, peeled
Vegetables and toppings
  • 2 cup bok choy halved
  • 1 cup corn kernels
  • 4 green onions sliced
  • 1 nori sheets
  • 1 sesame seeds
  • 1 chili oil
Broth
  • 4 cup chicken broth
  • 2 tbsp white miso paste
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp mirin
  • 0.5 tsp salt to taste

Equipment

  • 1 Dutch oven

Method
 

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

Notes

For the cleanest broth, whisk miso paste thoroughly off the heat only if it looks clumpy; otherwise keep it at a gentle simmer so the miso doesn’t boil aggressively. Store leftovers in the fridge up to 3 days, keeping broth, dumplings, and vegetables together; noodles are best stored separately if possible. Freeze dumplings in the broth only if you plan to reheat until hot again, but avoid freezing soft-boiled eggs. For a lighter swap, use reduced-sodium soy sauce and reduce added salt to taste.