Description
A comforting ramen bowl featuring tender dumplings, creamy soft-boiled eggs, and fresh greens in a savory broth.
Ingredients
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4 cups vegetable broth
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2 cups water
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2 tablespoons low-sodium soy sauce
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1 tablespoon sesame oil
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1 tablespoon grated fresh ginger
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2 cloves garlic, minced
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12 vegetable dumplings
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2 portions ramen noodles (about 5 oz / 140 g)
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2 large eggs
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2 cups baby spinach or bok choy
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1 cup sliced mushrooms
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2 green onions, sliced
Instructions
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Bring a pot of water to a boil and cook the eggs for 6½–7 minutes. Transfer to an ice bath, peel, and set aside.
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In a medium pot, combine broth, water, soy sauce, sesame oil, ginger, and garlic. Simmer for 8–10 minutes.
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Add dumplings and cook until heated through.
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Add ramen noodles and mushrooms; cook for 2–3 minutes.
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Stir in greens until wilted.
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Divide into bowls, top with halved eggs, and garnish with green onions.
Notes
Store broth separately if saving leftovers. Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes