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Dumpling Ramen Bowl

Dumpling ramen bowl with a rich soy-miso broth, tender pork (or chicken) dumplings, and ramen noodles served fresh for slurp-ready texture. Topped with soft-boiled eggs, bok choy, corn, nori, sesame seeds, and chili oil.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Frozen pork or chicken dumplings
  • 18 frozen pork or chicken dumplings
Ramen noodles
  • 8 oz fresh ramen noodles
Soft-boiled eggs
  • 4 eggs Soft-boiled for 7 minutes, peeled
Bok choy
  • 2 cup bok choy, halved
Corn
  • 1 cup corn kernels
Chicken broth
  • 4 cup chicken broth
White miso paste
  • 2 tbsp white miso paste
Soy sauce
  • 2 tbsp soy sauce
Sesame oil
  • 1 tbsp sesame oil
Mirin
  • 1 tbsp mirin
Green onions
  • 4 green onions, sliced
Nori
  • 1 nori sheets for serving
Sesame seeds
  • 1 tbsp sesame seeds for serving
Chili oil
  • 1 tbsp chili oil for serving
Salt
  • 1 salt to taste

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Bring the chicken broth to a simmer in a Dutch oven. Whisk in the white miso paste, soy sauce, mirin, and sesame oil until smooth, then season with salt to taste.
Cook dumplings and vegetables
  1. Add the frozen pork or chicken dumplings to the simmering broth. Cook for 5-7 minutes until cooked through, keeping the liquid at a gentle simmer.
  2. Add the bok choy (halved) to the pot. Cook for 2-3 minutes until wilted.
Cook noodles and assemble bowls
  1. Cook the fresh ramen noodles separately according to the package instructions, then drain. Keep them hot so the texture stays springy.
  2. Divide the noodles between 4 serving bowls. Ladle the soy-miso broth with dumplings and bok choy over the noodles.
  3. Top each bowl with halved soft-boiled eggs. Scatter over the corn, green onions, nori sheets, sesame seeds, and chili oil for serving.

Notes

For best texture, keep the ramen noodles separate and drain well before assembling, so they don’t over-soften in the broth. Store leftovers in separate containers (broth/dumplings and noodles) for up to 3 days in the fridge; freeze dumplings and broth (not noodles) up to 2 months. For a lighter option, use reduced-sodium soy sauce and keep the miso measurement the same—season at the end with salt to taste.