Quick Meals

Dumpling Ramen Bowl Soup

This Dumpling Ramen Bowl Soup is warm, savory, and quick to make on a weeknight. Tender dumplings float in a fragrant broth with soft ramen noodles, bright green bok choy, and scallions. Garlic and ginger give the soup a fresh, zesty aroma while soy and sesame oil add a deep, savory finish. If you like bold flavors, try a related twist in this Thai red curry dumpling soup for a creamier, spicier version.

Recipe Information

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 190 kcal
Protein: 8 g
Carbohydrates: 33 g
Fat: 9 g
Fiber: 3 g
Sugar: 3 g
Sodium: 1,100 mg

Notes: Values are estimates based on 2 packs of ramen noodles (no seasoning packets), 1 cup frozen dumplings, 4 cups broth, and typical amounts of soy sauce and sesame oil. Using low-sodium broth and less soy will lower sodium.

Why Make This Dumpling Ramen Bowl Soup

This recipe comes together fast and feels comforting like restaurant ramen without the fuss. Dumplings add texture and heartiness, while the broth stays light and aromatic. It’s perfect when you want something soothing, aromatic, and filling in under 30 minutes. The soup is versatile—use chicken or vegetable broth, frozen dumplings, or homemade; it adapts to what you have in the fridge.

How to Make Dumpling Ramen Bowl Soup

You’ll start by building a simple aromatic broth, then cook the dumplings and noodles together so everything is hot and melded. Finish with greens and scallions for freshness, and adjust seasoning to taste. The method keeps textures bright: dumplings stay tender, noodles remain pliable, and greens just wilt.

Ingredients:

4 cups chicken or vegetable broth
2 packs of ramen noodles
1 cup dumplings (frozen or homemade)
1 cup sliced green onions
1 cup bok choy or spinach
2 cloves garlic, minced
1 inch ginger, grated
Soy sauce to taste
Sesame oil to taste
Optional: soft-boiled egg, chili oil

Directions:

Step 1: Preparation

Heat 4 cups of chicken or vegetable broth in a large pot over medium heat and bring it to a gentle simmer. While the broth warms, mince 2 cloves garlic and grate 1 inch of ginger so they’re ready to add.

Step 2: Mixing the Aromatics

Add the minced garlic and grated ginger to the simmering broth. Stir and let them release their aroma for about 30–60 seconds to infuse the liquid with a fresh, warm scent.

Step 3: Cooking Dumplings and Noodles

Add 1 cup of dumplings to the simmering broth and cook according to the package instructions (usually 4–6 minutes for frozen dumplings). Once dumplings are nearly cooked, stir in the ramen noodles and cook until softened, about 3–4 minutes. Keep the broth at a gentle simmer so nothing overcooks.

Step 4: Finishing and Serving

Add 1 cup bok choy or spinach and 1 cup sliced green onions to the pot, cooking until just wilted—about 1 minute. Season the soup with soy sauce and a drizzle of sesame oil to taste. Serve hot, optionally topped with a soft-boiled egg and a splash of chili oil for heat.

How to Serve Dumpling Ramen Bowl Soup

Serve hot in deep bowls so the broth stays warm. Add a halved soft-boiled egg for richness, sprinkle sesame seeds for crunch, and offer chili oil or sriracha on the side for those who like heat. Pair the soup with a simple cucumber salad or steamed edamame for a complete meal. The aroma of ginger and garlic makes this soup feel cozy and inviting.

How to Store Dumpling Ramen Bowl Soup

Refrigerator: Store leftovers in an airtight container for up to 3 days. Noodles will absorb broth and soften over time—store broth and dumplings separately from noodles if you want better texture later.
Freezer: Freeze broth (without noodles or delicate greens) for up to 3 months. Dumplings can be frozen raw and cooked later.
Reheating: Gently reheat on the stove over low heat. If refrigerated with noodles, add a splash of water or extra broth while reheating to restore the broth’s texture.

Expert Tips for Perfect Dumpling Ramen Bowl Soup

Use low-sodium broth and add soy sauce gradually to control salt.
Don’t overcook the noodles—add them late so they stay springy.
If using frozen dumplings, add them straight from the freezer; they cook in the simmering broth.
For more depth, sauté the garlic and ginger briefly in a tablespoon of oil before adding broth. This brings a nuttier aroma.
If you want a richer bowl, stir in a teaspoon of miso or a splash of toasted sesame oil just before serving.
To keep vegetables bright, add them at the very end and remove the pot from the heat after they wilt.
Soft-boiled egg: boil for 6–7 minutes, cool in ice water, peel and halve.

Delicious Variations

Spicy Miso Dumpling Ramen: Stir 1–2 tablespoons miso paste and a teaspoon of chili paste into the broth.
Pork and Cabbage Dumplings: Use pork dumplings and add thinly sliced napa cabbage for extra texture.
Vegetarian Version: Use vegetable broth and veggie dumplings; add mushrooms for umami.
Coconut Curry Twist: Stir in 1/2 cup coconut milk and 1 tablespoon red curry paste for a creamy, Thai-inspired bowl.
Seafood Boost: Swap dumplings for shrimp or add cooked mussels for a seafood ramen.

Frequently Asked Questions

Q: Can I use instant ramen seasoning packets?
A: You can, but seasoning packets are usually very high in sodium and can make the broth too salty. Use half a packet or none, and season with soy sauce to taste. Low-sodium broth plus a small amount of packet can be a compromise.

Q: How do I prevent dumplings from sticking together?
A: Add dumplings one at a time into simmering broth and stir gently shortly after adding. Use a wide pot so dumplings have space. If they’re frozen, avoid thawing first—add straight to simmering liquid.

Q: Can I make this ahead for meal prep?
A: Yes. Store broth and dumplings separately from noodles and greens. Combine and reheat when ready to eat to keep textures fresh. Noodles can be cooked fresh in the reheated broth.

Q: What if I don’t have ginger?
A: Use a pinch of ground ginger or add a splash of rice vinegar and extra garlic for brightness. Fresh ginger is best for aroma, but ground ginger will still add warmth.

Q: Is this recipe gluten-free?
A: Not as written—most ramen noodles and dumplings contain wheat. To make it gluten-free, use rice noodles or gluten-free ramen and gluten-free dumplings or make dumplings with gluten-free wrappers and tamari instead of soy sauce.

Q: Can I add protein like chicken or tofu?
A: Yes. Add thinly sliced cooked chicken breast or cubes of firm tofu in the last few minutes to heat through. For raw chicken, poach thin slices in the hot broth until fully cooked.

Conclusion

This Dumpling Ramen Bowl Soup is a fast, cozy meal that balances savory broth, tender dumplings, and fresh greens. It’s easy to customize and a reliable go-to when you want something comforting with minimal clean-up. For another simple and flavorful take on noodles and dumplings, see Noodle and Dumpling Soup – The Tipsy Housewife. Give this recipe a try—tweak the seasonings, add your favorite toppings, and share a warm bowl with someone you love.