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Dumpling Ramen Bowl

Dumpling ramen bowl combines pork dumplings and tender ramen noodles in a savory ginger-soy broth. Crisp-tender bok choy, green onions, and toasted sesame oil finish each warming bowl.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 tbsp fresh ginger finely grated
  • 2 cloves garlic minced
  • 8 cup low-sodium chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 package (16 oz) frozen pork dumplings
  • 4 package (3 oz) ramen noodles seasoning packets discarded
  • 4 baby bok choy halved lengthwise
  • 2 green onions thinly sliced
  • 1 tsp toasted sesame oil

Method
 

  1. Heat the neutral oil in a 6-quart pot over medium heat.
  2. Add the ginger and garlic and cook for 30 seconds, stirring.
  3. Add the chicken broth, soy sauce, and rice vinegar.
  4. Bring the broth mixture to a boil over high heat.
  5. Add the frozen dumplings, reduce the heat to maintain a gentle simmer, and cover.
  6. Cook for 8 to 10 minutes, until the pork filling reaches 160°F.
  7. Add the ramen noodles and bok choy.
  8. Cook for about 3 minutes, stirring gently, until the noodles are tender and the bok choy is crisp-tender.
  9. Divide the dumplings, noodles, bok choy, and broth among four bowls.
  10. Top with the green onions and sesame oil.

Notes

For the best texture, store the noodles separately from the soup and refrigerate leftovers for up to 3 days; freezing is not recommended because the noodles soften. For a vegetarian variation, use vegetable broth and vegetable dumplings.