Description
A comforting bowl of dumplings, ramen, and fresh greens in a savory broth, perfect for busy evenings.
Ingredients
Scale
- Frozen dumplings
- Instant ramen noodles
- 2 eggs
- Fresh spinach
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 tablespoon black sesame seeds
Instructions
- Bring a pot of water to boil and carefully add the eggs. Cook for 6-7 minutes for a soft-boiled consistency.
- Transfer eggs to an ice water bath to cool. Peel and halve when cool.
- In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine.
- Add frozen dumplings to the simmering broth and cook for 8-10 minutes until they float and are heated through.
- Add instant ramen noodles to the pot and cook for 2-3 minutes until tender.
- Add fresh spinach leaves and let them wilt for 1-2 minutes.
- Divide noodles, dumplings, and spinach into serving bowls. Ladle hot broth over each and top with halved eggs, sliced green onions, and black sesame seeds. Serve immediately.
Notes
This recipe stores well for a day or two if components are kept separate. Reheat gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 180mg