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Dumpling Ramen Bowl

Dumpling ramen bowl with a soy-miso broth, tender pork or chicken dumplings, and ramen noodles served with soft-boiled egg yolk. Quick stovetop method layers dumplings, bok choy, and sweet corn for a hearty bowl.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Frozen pork or chicken dumplings
  • 18 count frozen pork or chicken dumplings Use 16–20 depending on size and how full you want the bowls.
Ramen noodles
  • 8 oz fresh ramen noodles
Soft-boiled eggs
  • 4 eggs Soft-boil for 7 minutes; peel and halve.
Bok choy and corn
  • 2 cup bok choy, halved
  • 1 cup corn kernels
Broth and flavorings
  • 4 cup chicken broth
  • 2 tbsp white miso paste
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp mirin
Toppings
  • 4 green onions, sliced
  • 1 nori sheets For serving, torn or cut to fit.
  • 1 tbsp sesame seeds For serving.
  • 1 tbsp chili oil For serving.
  • 0.25 tsp salt to taste

Equipment

  • 1 Dutch oven

Method
 

Make the soy-miso 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. Stop when you see steady bubbling around the edges.
Cook dumplings
  1. Add the frozen dumplings to the simmering broth and cook for 5-7 minutes until cooked through. Look for dumplings that are heated all the way through with no cold centers.
Wilt bok choy
  1. Add the halved bok choy and cook for 2-3 minutes until wilted. You should see bright green leaves that soften while staying slightly tender.
Cook ramen noodles separately
  1. Cook the fresh ramen noodles separately according to the package instructions, then drain. Keep them steaming hot so they don’t clump while you assemble the bowls.
Assemble the bowls
  1. Divide the drained noodles between 4 bowls and ladle the broth and dumplings over the top. Make sure each bowl gets a mix of dumplings, broth, and wilted bok choy.
  2. Top each bowl with a halved soft-boiled egg, corn kernels, and sliced green onions. Add nori, sesame seeds, and a drizzle of chili oil for serving.

Notes

For the best texture, keep the broth at a gentle simmer once the miso is whisked in. Store leftovers in the fridge up to 3 days; noodles may soften, so reheat gently and consider adding a fresh spoon of chili oil at serving. Freezing isn’t recommended because ramen noodles and bok choy lose texture. Dietary swap: use gluten-free soy sauce (and gluten-free ramen noodles) to make this gluten-free.