Ingredients
- Frozen dumplings
- Instant ramen noodles
- Eggs
- Fresh spinach
- Chicken broth
- Soy sauce
- Sesame oil
- Green onions
- Black sesame seeds
Instructions
- Bring a pot of water to a rolling boil. Gently lower in the eggs and cook for 6-7 minutes for a perfect soft-boiled consistency. Transfer them to an ice water bath to cool before peeling and halving.
- In a large pot, pour in the chicken broth and bring it to a gentle simmer. Add the soy sauce and sesame oil, stirring to create a fragrant base.
- Drop the frozen dumplings directly into the simmering broth and cook for 8-10 minutes, or until they float to the surface.
- Add the instant ramen noodles and cook for an additional 2-3 minutes until tender.
- Add the fresh spinach leaves and let them wilt for about 1-2 minutes until they turn bright green and tender.
- In serving bowls, divide the noodles, dumplings, and spinach. Ladle hot broth over each one and top with halved soft-boiled eggs, diced green onions, and a sprinkle of black sesame seeds.
Notes
For a richer broth, consider adding ginger or mirin. Experiment with different greens like bok choy or kale.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 160mg