Ingredients
Scale
- 4 cups chicken or vegetable broth
- 2 servings of ramen noodles
- 2 soft-boiled eggs, halved
- 1 cup fresh spinach or bok choy
- 8 dumplings (store-bought or homemade)
- 3 scallions, sliced thinly
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- Sesame seeds for garnish
Instructions
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant.
- Pour in chicken or vegetable broth, bring to a simmer.
- Add soy sauce, and then stir in noodles. Cook until tender according to package instructions.
- Meanwhile, prepare soft-boiled eggs by boiling for 6-7 minutes, then peel and halve.
- Divide greens and dumplings into bowls, pour hot broth over the top.
- Top each bowl with halved eggs, scallions, sesame seeds, and additional toppings as desired.
Notes
- Adjust the spice level by adding chili oil or Sriracha.
- Use homemade or store-bought dumplings for convenience.
- For a vegetarian version, substitute vegetable broth and omit eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 186mg