Description
A comforting and delicious noodle soup featuring dumplings, ramen, and a flavorful broth.
Ingredients
Scale
- 12 frozen dumplings
- 2 packages instant ramen noodles
- 2 large eggs
- 4 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cups fresh spinach leaves
- 2 green onions, sliced
- 1 teaspoon black sesame seeds
Instructions
- Bring a pot of water to a boil and gently lower eggs into the water. Cook for 6 to 7 minutes for a soft-boiled consistency. Transfer eggs to an ice water bath to halt cooking, then peel and slice in half.
- In a large pot, bring chicken broth to a gentle simmer. Stir in soy sauce and sesame oil to create a seasoned base.
- Add frozen dumplings directly to the simmering broth. Cook for 8 to 10 minutes until dumplings float and are thoroughly heated.
- Add ramen noodles to the pot and cook for 2 to 3 minutes until tender. Stir occasionally to prevent sticking.
- Add fresh spinach leaves to the hot broth and allow to wilt for 1 to 2 minutes until bright green and soft.
- Divide noodles, dumplings, and spinach among serving bowls. Ladle hot broth into each bowl and top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.
Notes
- Adjust seasoning according to personal preference.
- Can substitute vegetable broth for a vegetarian version.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 150mg