Ingredients
Scale
- 4 cups chicken or vegetable broth
- 2 servings of ramen noodles
- 4 dumplings (store-bought or homemade)
- 2 soft-boiled eggs, halved
- 1 cup fresh spinach or bok choy
- 2 scallions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Bring the broth to a simmer in a large pot.
- Add soy sauce, sesame oil, salt, and pepper; stir well.
- Cook ramen noodles in boiling water separately until al dente, then drain.
- Add dumplings to the broth and cook until heated through.
- Divide cooked noodles into bowls, ladle broth and dumplings over noodles.
- Top with halved soft-boiled eggs, fresh greens, and chopped scallions.
- Serve immediately, garnished with extra scallions or chili flakes if desired.
Notes
- Adjust the broth seasonings to your taste.
- Use homemade or store-bought dumplings for convenience.
- Make soft-boiled eggs ahead and peel for easy serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Simmering, Boiling
- Cuisine: Asian
- Diet: Gluten-Free Alternative: use gluten-free noodles
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 185mg