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Dumpling Ramen Bowl

Delicious Dumpling Ramen Bowl for Cozy Nights In

This Dumpling Ramen Bowl is a comforting dish that combines hearty frozen dumplings, tender egg noodles, and vibrant bok choy for a quick and easy meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian Fusion
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cloves Garlic Minced; substitute with garlic chives or ground cumin if needed
  • 1 inch Fresh Ginger Grated; jarred ginger works as a convenient alternative
  • 2 cubes Chicken Stock Cubes Homemade stock can enhance the richness significantly
  • 2 tablespoons Sesame Oil Can be swapped with olive oil in a pinch
  • 1 teaspoon Sugar Optional for those avoiding sweetness
  • 3 tablespoons Soy Sauce Choose low-sodium soy sauce for a healthier option
  • 6 cups Boiling Water Ensure it’s at a rolling boil for best results
For the Soup
  • 1 package Frozen Dumplings Any flavor, such as pork, chicken, or vegetable works great
  • 1 bunch Bok Choy Feel free to use other leafy vegetables or spinach
  • 1 whole Red Chilli Omit for a milder soup or use bell pepper instead
  • 2 stalks Spring Onions Regular onions can be used but will change flavor slightly
  • 1 package Pre-Cooked Egg Noodles Rice noodles can be substituted for a gluten-free version
  • 1 bunch Fresh Coriander Optional; skip if you’re not a fan of cilantro

Equipment

  • Large Pot

Method
 

Preparation Steps
  1. In a large pot, combine minced garlic, grated fresh ginger, chicken stock cubes, sesame oil, sugar, and soy sauce. Pour in 6 cups of boiling water, ensuring the mixture reaches a rolling boil.
  2. Once your broth is boiling, carefully add the frozen dumplings to the pot. Allow them to simmer for about 5 minutes, stirring gently to prevent them from sticking.
  3. While the dumplings are simmering, halve and wash the bok choy. Slice the red chilli and spring onions, setting them aside for garnishing later.
  4. After the dumplings have simmered for 5 minutes, gently add the pre-cooked egg noodles and the prepared bok choy to the broth. Cook for an additional 2 minutes.
  5. Ladle the steaming soup into bowls, ensuring each serving is filled with dumplings, noodles, bok choy, and that rich broth.
  6. Top each bowl with the sliced red chilli and spring onions. If desired, sprinkle with fresh coriander.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

For best results, avoid overcooking the bok choy. Store leftovers in the fridge for up to 3 days, and reheat on the stovetop.

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