Ingredients
Scale
- 200g fresh ramen noodles
- 4 dumplings (store-bought or homemade)
- 2 large eggs
- 2 cups mixed greens (spinach, arugula)
- 1 cup sliced scallions
- 1/2 cup sliced bamboo shoots
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 cup hot broth (chicken or vegetable)
Instructions
- Bring a pot of water to boil and cook the ramen noodles according to package instructions. Drain and set aside.
- Poach or soft-boil the eggs for 6-7 minutes, then transfer to cold water and peel carefully.
- In a small bowl, combine soy sauce, miso paste, rice vinegar, and sesame oil to make the broth base.
- In serving bowls, divide the cooked noodles, dumplings, greens, and sliced scallions.
- Pour the hot broth over the ingredients in each bowl.
- Halve the soft-boiled eggs and place on top. Garnish with sesame seeds and extra scallions.
- Serve immediately and enjoy this warm, savory ramen bowl.
Notes
- Adjust the spice level by adding chili oil or sriracha.
- For vegetarian version, omit dumplings and use vegetable broth.
- Fresh greens can be substituted with bok choy or kale.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Boiling, simmering, poaching
- Cuisine: Asian
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 5g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 185mg