Description
A comforting noodle bowl with savory broth, tender dumplings, jammy eggs, and vibrant greens that comes together easily and feels deeply satisfying.
Ingredients
-
6 cups vegetable broth
-
2 tablespoons soy sauce
-
1 tablespoon sesame oil
-
1 tablespoon grated fresh ginger
-
2 cloves garlic, minced
-
1 teaspoon rice vinegar
-
1/2 teaspoon sugar
-
1/4 teaspoon black pepper
-
8 frozen dumplings (vegetable or chicken, no pork)
-
6 oz (170 g) ramen noodles
-
2 large eggs
-
2 cups baby spinach or bok choy
-
1 cup sliced mushrooms
-
2 green onions, thinly sliced
Instructions
-
Bring a small pot of water to a boil. Add eggs and cook for 6 1/2 minutes. Transfer to an ice bath, peel, and set aside.
-
In a large pot, heat sesame oil over medium heat. Add garlic and ginger and cook until fragrant.
-
Pour in vegetable broth, soy sauce, rice vinegar, sugar, and black pepper. Simmer for 10 minutes.
-
Add dumplings and cook according to package instructions.
-
Add ramen noodles and mushrooms, cooking for 2–3 minutes. Stir in greens until just wilted.
-
Divide into bowls, top with halved eggs and green onions, and serve hot.
Notes
This recipe is highly adaptable. Adjust seasoning to taste and add your favorite vegetables or toppings for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes