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Dumpling Ramen Bowl

Dumpling ramen bowl with rich soy-miso broth, tender frozen dumplings, and soft-boiled eggs. Cook the dumplings and bok choy in the simmering broth, then add separately-cooked ramen noodles for the best springy texture.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Dumpling ramen bowl
  • 18 frozen pork or chicken dumplings Use frozen pork or chicken dumplings.
  • 8 oz fresh ramen noodles Cook separately per package instructions.
  • 4 soft-boiled eggs Soft-boil for 7 minutes, then peel.
  • 2 cup bok choy Halve before cooking.
  • 1 cup corn kernels For topping.
  • 4 cup chicken broth Simmer with miso and seasonings.
  • 2 tbsp white miso paste Whisk in once broth is simmering.
  • 2 tbsp soy sauce Stir into the broth mixture.
  • 1 tbsp sesame oil Add to the simmering broth for aroma.
  • 1 tbsp mirin Stir in with the miso and soy sauce.
  • 4 green onions Slice and use for topping.
  • nori sheets For serving/topping.
  • sesame seeds For serving/topping.
  • chili oil For serving/topping.
  • 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, then whisk in the white miso paste, soy sauce, mirin, and sesame oil until smooth and aromatic.
Cook dumplings and vegetables
  1. Add the frozen pork or chicken dumplings to the simmering broth and cook for 5-7 minutes until cooked through, stirring gently once or twice.
  2. Add the halved bok choy and cook for 2-3 minutes until wilted and bright green.
Cook noodles and assemble bowls
  1. Cook the fresh ramen noodles separately according to package instructions, then drain well.
  2. Divide the noodles between 4 bowls and ladle the hot broth, dumplings, and bok choy over the top.
  3. Top each bowl with a halved soft-boiled egg, corn, green onions, nori, sesame seeds, and chili oil, then adjust with salt to taste.

Notes

For easiest serving, keep the broth at a gentle simmer while noodles drain, then assemble right away so the noodles stay springy. Refrigerate leftovers in an airtight container up to 3 days; noodles may soften on reheating. Freezing isn’t recommended for best texture, but you can freeze cooked dumplings separately. If you want a lighter option, swap in lower-sodium soy sauce and use reduced-sodium chicken broth.