Ingredients
For the Ramen Broth:
1 tablespoon neutral cooking oil
3 garlic cloves, finely minced
1 tablespoon freshly grated ginger
6 cups low-sodium chicken or vegetable broth
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1/2 teaspoon granulated sugar
1/4 teaspoon ground black pepper
1 to 2 teaspoons chili oil, optional
For the Ramen Bowls:
16 frozen chicken or vegetable dumplings
2 packages instant ramen noodles, seasoning packets discarded
4 cups baby spinach
4 large eggs
3 green onions, thinly sliced
1 teaspoon sesame seeds
Additional chili oil or crushed red pepper flakes, optional
Instructions
1. Fill a small saucepan with enough water to cover the eggs and bring it to a gentle boil.
2. Carefully lower the eggs into the boiling water. Cook for 7 minutes for soft, jammy yolks or 9 minutes for firmer yolks.
3. Transfer the eggs immediately to a bowl of ice water. Let them cool for at least 5 minutes, then peel and set aside.
4. Heat the neutral cooking oil in a large pot over medium heat.
5. Add the minced garlic and grated ginger. Cook for about 30 seconds, stirring constantly, until fragrant. Do not let them burn.
6. Pour in the chicken or vegetable broth.
7. Stir in the soy sauce, rice vinegar, sesame oil, sugar, black pepper, and optional chili oil.
8. Bring the broth to a gentle simmer and cook for 5 minutes.
9. Add the frozen dumplings directly to the simmering broth.
10. Cook the dumplings according to their package directions, usually 5 to 7 minutes. Stir gently so they do not stick or tear.
11. When the dumplings have about 3 minutes of cooking time remaining, add the ramen noodles.
12. Let the noodles soften for 1 minute, then separate them gently with tongs or chopsticks.
13. Add the baby spinach during the final minute of cooking.
14. Press the spinach gently into the broth and cook until wilted and bright green.
15. Taste the broth and add more soy sauce, rice vinegar, or chili oil if needed.
16. Divide the noodles among four deep serving bowls.
17. Add four dumplings and an equal amount of spinach and broth to each bowl.
18. Slice the peeled eggs in half and place two halves in each bowl.
19. Garnish with sliced green onions, sesame seeds, and additional chili oil or red pepper flakes.
20. Serve immediately while the broth is hot and the noodles are tender.
Notes
Cook the frozen dumplings directly from frozen unless the package instructions say otherwise.
Keep the broth at a gentle simmer rather than a rapid boil. Vigorous boiling may cause the dumpling wrappers to split.
Chicken dumplings, vegetable dumplings, potstickers, gyoza, or wontons may be used.
Instant ramen seasoning packets are not needed because the homemade broth is already seasoned.
Do not overcook the ramen noodles. They continue to soften and absorb broth after serving.
For a less-spicy bowl, leave out the chili oil and serve it separately.
For a richer broth, stir in 1 tablespoon of smooth peanut butter or tahini.
Sliced mushrooms, bok choy, shredded carrots, corn, cabbage, or edamame may be added.
Add firm vegetables with the dumplings and delicate leafy vegetables near the end.
Taste the broth before adding additional salt because soy sauce and frozen dumplings may already contain plenty of sodium.