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Dumpling Ramen Bowl

Dumpling ramen bowl with a soy-miso broth, tender bok choy, and pork (or chicken) dumplings simmered until cooked through. Finish with soft-boiled egg halves and ramen noodles for a rich, comforting bowl with runny yolk.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Frozen pork or chicken dumplings
  • 18 frozen dumplings Use 16–20 dumplings.
Fresh ramen noodles
  • 8 oz ramen noodles
Soft-boiled eggs
  • 4 eggs Soft-boil 7 minutes, then peel.
Bok choy
  • 2 cup bok choy Halve.
Corn kernels
  • 1 cup corn kernels
Chicken broth
  • 4 cup chicken broth
White miso paste
  • 2 tbsp white miso paste
Soy sauce
  • 2 tbsp soy sauce
Sesame oil
  • 1 tbsp sesame oil
Mirin
  • 1 tbsp mirin
Green onions
  • 4 green onions Slice.
Nori sheets
  • 1 nori sheets For serving.
Sesame seeds
  • 1 tbsp sesame seeds For serving.
Chili oil
  • 1 tbsp chili oil For serving.
Salt
  • 1 tsp 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. Whisk in the miso paste, soy sauce, mirin, and sesame oil until smooth, with the surface gently bubbling.
Cook dumplings and bok choy
  1. Add the frozen dumplings to the simmering broth. Cook for 5-7 minutes until cooked through and visibly tender.
  2. Add the halved bok choy and keep the broth at a steady simmer. Cook for 2-3 minutes until wilted and bright green.
Cook ramen noodles separately
  1. Cook the ramen noodles separately according to the package instructions. Drain them well so they don’t dilute the broth.
Assemble the bowls
  1. Divide the drained noodles between four bowls. Ladle the broth with dumplings and bok choy over the noodles.
  2. Top each bowl with a halved soft-boiled egg, corn, and sliced green onions. Finish with torn nori, sesame seeds, and a drizzle of chili oil, then add salt to taste.

Notes

To keep the broth silky and flavorful, whisk miso paste in once the broth is simmering (so it dissolves without lumps). Store leftovers covered in the fridge up to 3 days; freeze is not recommended because noodles and bok choy change texture. For a lower-sodium option, use reduced-sodium soy sauce and taste before adding extra salt.