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Dumpling Ramen Bowl

Dumpling ramen bowl with rich soy-miso broth, tender frozen dumplings, and a soft-boiled egg with a runny yolk. Cook bok choy until just wilted and layer drained ramen noodles in bowls for a hearty, restaurant-style texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Dumpling Ramen Broth
  • 4 chicken broth Use 4 cups total.
  • 2 tbsp white miso paste
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • 1 salt To taste.
Ramen Bowl Components
  • 18 frozen pork or chicken dumplings Use 16–20.
  • 8 oz fresh ramen noodles
  • 4 soft-boiled eggs Soft-boil for 7 minutes, then peel.
  • 2 cup bok choy Halve.
  • 1 cup corn kernels
  • 4 green onions Slice.
  • 1 nori sheets For serving.
  • 1 sesame seeds For serving.
  • 1 chili oil For serving.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make the broth
  1. Bring the chicken broth to a simmer in a Dutch oven, then whisk in the white miso paste, soy sauce, mirin, and sesame oil until smooth.
  2. Keep the broth at a gentle simmer as you prep the remaining components so it stays hot but does not boil hard.
Cook dumplings and bok choy
  1. Add the frozen pork or chicken dumplings to the simmering broth and cook for 5–7 minutes, until cooked through.
  2. Add the halved bok choy and cook for 2–3 minutes, until wilted and bright green.
Cook the ramen noodles
  1. Cook the fresh ramen noodles separately according to package instructions, then drain.
Assemble bowls
  1. Divide the drained ramen noodles between 4 bowls, then ladle the dumplings and soy-miso broth over the noodles.
  2. Top each bowl with halved soft-boiled eggs, corn, sliced green onions, nori, sesame seeds, and chili oil.

Notes

For the cleanest broth flavor, keep the heat at a gentle simmer after whisking in miso (avoid a hard boil). Store leftovers covered in the fridge up to 3 days; ramen noodles may soften, so reheat gently and add a splash of broth if needed. Freezing isn’t recommended because eggs and noodles change texture. For a dairy-free option, the recipe is already dairy-free; for gluten-free, use gluten-free soy sauce and gluten-free ramen noodles.