Ingredients
Equipment
Method
- In a medium pot, bring the chicken or vegetable broth to a simmer over medium-high heat. Add the minced garlic and grated ginger.
- Gently add the frozen dumplings to the broth. Cook for 5-7 minutes or until they float and are fully cooked through.
- Add the ramen noodle bricks to the pot. Cook for 2-3 minutes, using a fork to gently separate the noodles as they soften.
- Reduce the heat to low and stir in the soy sauce and sesame oil. Taste and adjust if needed.
- Divide the noodles, dumplings, and broth between two bowls. Top with a soft-boiled egg, sliced green onions, sesame seeds, and a drizzle of chili oil, if desired. Serve immediately.
Nutrition
Notes
Pro Tip: For an even richer broth, add a tablespoon of miso paste along with the soy sauce.
Storage: Store leftover ramen and broth separately in the refrigerator for up to 2 days. The noodles will get soggy if stored in the liquid.
Storage: Store leftover ramen and broth separately in the refrigerator for up to 2 days. The noodles will get soggy if stored in the liquid.
