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Dumpling Ramen Bowl

Dumpling ramen bowl with rich soy-miso broth, tender pork or chicken dumplings, and soft-boiled eggs. Cook dumplings in the simmering broth, then add bok choy and top with ramen noodles, nori, and chili oil for a cozy, restaurant-style bowl.
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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 and soup base
  • 18 frozen pork or chicken dumplings Use 16–20 frozen dumplings.
  • 4 cup chicken broth
  • 2 tbsp white miso paste
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • 0.25 salt to taste Add gradually; miso and soy sauce are already salty.
Ramen noodles and vegetables
  • 8 oz fresh ramen noodles
  • 2 cup bok choy Halved.
  • 1 cup corn kernels
  • 4 green onions Sliced.
Toppings
  • 4 soft-boiled eggs Soft-boil for 7 minutes, peeled, then halve.
  • 0.5 nori sheets
  • 1 tbsp sesame seeds
  • 1 tbsp chili oil

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 combined.
  2. Keep the broth at a gentle simmer so it stays hot and ready for the dumplings.
Cook dumplings and bok choy
  1. Add the frozen dumplings to the simmering broth and cook for 5-7 minutes, until cooked through and heated in the center.
  2. Add the halved bok choy and cook for 2-3 minutes, until wilted but still bright green.
Cook noodles and assemble
  1. Cook the fresh ramen noodles separately according to package instructions, then drain well.
  2. Divide the noodles between bowls and ladle in the broth, dumplings, and bok choy.
  3. Top each bowl with halved soft-boiled eggs, corn, green onions, nori, sesame seeds, and chili oil.

Notes

Pro tip: whisk miso paste with a little hot broth first (off the boil) to prevent clumps, then return to a gentle simmer. Store leftovers in the fridge up to 3 days; noodles may soften, so reheat broth and dumplings first, then warm noodles briefly. Freezing isn’t recommended for the assembled bowl, but you can freeze extra cooked dumplings up to 2 months. Dietary swap: use tamari (gluten-free) instead of soy sauce for a gluten-free version.