Ingredients
Equipment
Instructions
- In a medium pot, bring water or chicken broth to a simmer over medium-high heat. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Whisk in the seasoning packets from the instant ramen, soy sauce, and sesame oil. Stir until everything is well combined.
- Gently add the frozen dumplings to the simmering broth. Cook for 5-7 minutes, or according to package directions, until they are cooked through and float to the surface.
- Add the blocks of ramen noodles to the pot. Cook for 2-3 minutes, stirring gently to separate them, until they are tender but still have a slight bite.
- Divide the dumpling ramen evenly between two bowls. Top with a soft-boiled egg, sliced green onions, sesame seeds, and a drizzle of chili oil, if desired. Serve immediately.
Notes
For extra texture, pan-fry the dumplings before adding them to the soup.
Feel free to add vegetables like spinach or bok choy in the last minute of cooking.
Adjust the spice level by adding more or less chili oil to suit your preference.
Feel free to add vegetables like spinach or bok choy in the last minute of cooking.
Adjust the spice level by adding more or less chili oil to suit your preference.
