Description
A warm and savory dumpling ramen bowl soup, quick to make on a weeknight, featuring tender dumplings in a fragrant broth with ramen noodles, bok choy, and scallions.
Ingredients
Scale
- 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
Instructions
- Heat 4 cups of chicken or vegetable broth in a large pot over medium heat and bring it to a gentle simmer.
- Add minced garlic and grated ginger to the simmering broth, and let them infuse for 30–60 seconds.
- Add dumplings to the broth and cook according to package instructions (about 4–6 minutes for frozen dumplings). Stir in ramen noodles and cook until softened (about 3–4 minutes).
- Add bok choy or spinach and sliced green onions, cooking until just wilted (about 1 minute). Season with soy sauce and sesame oil to taste, and serve hot with optional toppings.
Notes
Using low-sodium broth and less soy will lower sodium levels. Store leftovers in an airtight container for up to 3 days; noodles may absorb broth over time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 3g
- Sodium: 1100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg