Ingredients
Scale
- 4 servings of ramen noodles
- 4 soft-boiled eggs
- 1 cup fresh spinach or bok choy
- 8 dumplings (store-bought or homemade)
- 2 scallions, sliced
- 1 tablespoon sesame oil
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
Instructions
- Heat the broth in a large pot over medium heat. Add garlic, ginger, soy sauce, and sesame oil. Simmer for 10 minutes.
- Cook the ramen noodles according to package instructions. Drain and set aside.
- In the same pot, gently add dumplings and cook until heated through, about 3-4 minutes.
- Divide cooked noodles into bowls. Ladle hot broth with dumplings over the noodles.
- Top each with a soft-boiled egg, fresh greens, and sliced scallions. Serve immediately.
Notes
- Ensure eggs are soft-boiled for a runny yolk that enriches the broth.
- You can substitute spinach with bok choy or other greens.
- Use homemade or store-bought dumplings for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 3g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 186mg