Ingredients
Scale
- Frozen dumplings
- Instant ramen noodles
- 2 eggs
- Fresh spinach
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Green onions, sliced
- Black sesame seeds
Instructions
- Bring a pot of water to boil and carefully add eggs. Cook for 6-7 minutes for soft-boiled consistency. Transfer to an ice water bath and let cool before peeling and halving.
- In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to create a flavorful base.
- Add frozen dumplings to the simmering broth. Cook for 8-10 minutes or until dumplings float to the surface and are heated through.
- Add instant ramen noodles to the pot and cook for 2-3 minutes until tender.
- Add fresh spinach leaves to the broth and let wilt for 1-2 minutes until bright green and tender.
- Divide noodles, dumplings, and spinach between serving bowls. Ladle hot broth over each bowl and top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.
Notes
For added crunch, serve with toasted sesame oil on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
- Diet: Standard
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg