A comforting ramen bowl filled with savory broth, tender dumplings, soft boiled eggs, fresh greens, and flavorful toppings.
6 cups chicken broth (1.4 liters)
2 cups water (480 ml)
2 tablespoons soy sauce (30 ml)
1 tablespoon sesame oil (15 ml)
1 tablespoon grated ginger (10 g)
3 cloves garlic (15 g), minced
1 tablespoon white miso paste (20 g)
1 teaspoon chili paste (5 g), optional
2 packs ramen noodles (6 oz / 170 g)
16 frozen dumplings
4 large eggs
2 cups baby spinach (60 g)
1 cup bok choy (150 g), chopped
1/2 cup green onions (50 g), sliced
1/4 cup shredded carrots (30 g)
1 tablespoon sesame seeds (10 g)
Boil eggs for 6 1/2–7 minutes; cool in ice bath and peel.
Simmer broth with water, soy sauce, sesame oil, ginger, and garlic.
Stir in miso paste and chili paste.
Add dumplings and cook 6–8 minutes.
Add noodles and cook 3–4 minutes.
Add greens and cook 2 minutes.
Divide into bowls, top with halved eggs and garnishes, and serve hot.
Store broth and noodles separately for best texture. Adjust spice level to preference. Add toppings just before serving for freshness.
Store broth and noodles separately for best texture. Adjust spice level to preference. Add toppings just before serving for freshness.