Dumpling Ramen with Soft Boiled Eggs (Print Version)

Savory ramen with plump dumplings, soft-boiled eggs, and vibrant fresh greens in a flavorful broth.

# What You Need:

→ Broth

01 - 6 cups chicken or vegetable broth
02 - 2 tablespoons soy sauce
03 - 1 tablespoon miso paste
04 - 2 cloves garlic, minced
05 - 1 thumb-size piece ginger, sliced
06 - 1 tablespoon sesame oil
07 - 1 teaspoon chili oil

→ Dumplings

08 - 16 frozen or fresh Asian dumplings (pork, chicken, or vegetarian)

→ Eggs

09 - 4 large eggs

→ Fresh Greens & Toppings

10 - 2 cups baby spinach or bok choy
11 - 1 cup shredded napa cabbage
12 - 2 green onions, sliced
13 - 1 carrot, julienned
14 - 1/4 cup fresh cilantro leaves
15 - 1 tablespoon toasted sesame seeds

→ Noodles

16 - 4 servings ramen noodles (fresh or dried)

# How-To Steps:

01 - Bring a medium pot of water to a boil. Gently add eggs and boil for 6-7 minutes for soft-boiled consistency. Remove and transfer to an ice bath. Peel carefully and set aside.
02 - Heat sesame oil in a large pot over medium heat. Sauté garlic and ginger until fragrant, about 1 minute. Pour in broth, soy sauce, and miso paste. Simmer for 10 minutes to develop depth.
03 - In a separate pot, cook ramen noodles according to package instructions. Drain thoroughly, rinse under cold water to stop cooking, and set aside.
04 - Add dumplings to the simmering broth. Cook for 4-6 minutes or according to package directions until dumplings float and are cooked through.
05 - Stir in baby spinach, shredded cabbage, and julienned carrot. Simmer for 2 minutes until greens are wilted but still vibrant and colorful.
06 - Divide cooked noodles among four serving bowls. Ladle dumplings, hot broth, and vegetables evenly over the noodles.
07 - Halve soft-boiled eggs and place two halves in each bowl. Top with green onions, fresh cilantro, and toasted sesame seeds. Drizzle with chili oil if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The broth comes together in under 15 minutes but tastes like it simmered all day
  • You can customize it with whatever dumplings and greens you have on hand
  • Soft-boiled eggs with runny yolks create a creamy, luxurious sauce when mixed into the broth
  • Its satisfying enough for dinner but light enough that you wont feel weighed down afterward
02 -
  • Dont skip the ice bath for eggs—it's the secret to easy peeling and perfectly set whites with runny yolks
  • Rinse cooked noodles under cold water or they'll continue cooking and become mushy in the hot broth
  • If your dumplings are thick or frozen solid, give them an extra 2 minutes in the broth
  • Miso can separate if boiled vigorously, so keep the broth at a gentle simmer after adding it
03 -
  • Prep all ingredients before you start cooking, because everything comes together quickly once the broth is simmering
  • Keep extra hot broth on hand in case someone wants a soupier bowl
  • Make the broth up to 3 days ahead and reheat gently while you cook the fresh components

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