Your New Favorite Weeknight Meal: Speedy Dumpling Ramen Bowls

👩‍🍳 Instructions

1. 1

   In a large pot or Dutch oven, combine the chicken or vegetable broth, minced garlic, grated ginger, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Bring to a gentle simmer over medium heat. Allow to simmer for 5-7 minutes to meld flavors.
2. 2

   Add the frozen dumplings to the simmering broth. Cook according to package directions, typically 5-8 minutes, or until they float and are cooked through.
3. 3

   Add the ramen noodles to the pot with the dumplings. Cook for the time specified on their package (2-3 minutes for fresh, 3-4 minutes for dried). A minute before the noodles are done, stir in the fresh spinach or baby bok choy to wilt.
4. 4

   While the noodles cook, prepare your eggs. Soft-boil for 6-7 minutes, then peel and halve. Alternatively, fry eggs to your preference.
5. 5

   Carefully ladle the hot broth, noodles, and dumplings into two large serving bowls. Top each bowl with a halved soft-boiled egg. Garnish generously with sliced green onions, nori strips, and sesame seeds, if desired. Serve immediately.