Description
This comforting ramen dish is packed with frozen dumplings, fresh spinach, and soft-boiled eggs, all simmered in a flavorful chicken broth.
Ingredients
Scale
- 1 package frozen dumplings
- 1 package instant ramen noodles
- 2 soft-boiled eggs
- 2 cups fresh spinach
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 tablespoon black sesame seeds
Instructions
- Boil water in a pot and cook eggs for 6-7 minutes; transfer to an ice water bath.
- In a large pot, bring chicken broth to a simmer and stir in soy sauce and sesame oil.
- Add frozen dumplings to the simmering broth and cook for 8-10 minutes.
- Add instant ramen noodles to the pot and cook for 2-3 minutes until tender.
- Stir in fresh spinach and let wilt for 1-2 minutes.
- Divide noodles, dumplings, and spinach into bowls and ladle hot broth over them.
- Garnish with sliced soft-boiled eggs, green onions, and black sesame seeds.
Notes
- This recipe is perfect for a quick weeknight dinner.
- Feel free to add more vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg