Dumpling Ramen with Garlic Ginger Broth
By Felix Grant
Prep
5 min
Cook
10 min
Total
15 min
Servings
2
Level
Easy
Frozen dumplings are the bestselling product at this location. Chicken, shrimp, pork, or other vegetable dumplings can be used in soups or other dishes for a chewy texture. Garlic, ginger, soy sauce, sesame oil, and other seasonings can be used to make soup or other dishes with dumplings in 15 minutes or less.
I use a medium pot so the dumplings have room to cook in the broth, and the noodle loaf needs to sit under the liquid too. The garlic and ginger should be sautéed for 30-60 seconds on medium heat until fragrant. If the garlic starts to turn brown, add the broth right away to avoid bitterness.
To increase the heartiness of the soup, try including sliced mushrooms or bok choy in the noodles, or stir shredded chicken or tofu into the soup pot. I like to stir peanut butter into the soup for added heartiness, though coconut milk works too. Chili oil and sriracha provide spicy flavor; gochujang is another option. The soup broth sticks to the noodles but does not thicken significantly.
Divide the noodles between two bowls and serve them right away, while they are still firm. I top mine with green onions and sesame seeds and offer chili oil and a soft-boiled egg on the side. Additional toppings could include corn and dried seaweed sheets. Other side dishes could include cucumber salad and edamame.
Reasons to make this
- Frozen dumplings are a main dish that can be served with other frozen foods. Dumpling fillings can be used in soups.
- Fresh garlic and ginger provide a spicy flavor to the broth in under a minute.
- One package of instant noodles yields enough broth for two bowls when cooked with four cups of liquid.
- Use chicken broth if you have it on hand. Other options include beef or vegetable broth.
- Sesame oil and soy sauce provide flavor, and this dish doesn't require long cooking time.
- Optional ingredients are chili oil or an egg.
Ingredients
- •1 tsp toasted sesame oil
- •2 cloves garlic (minced)
- •1 inch fresh ginger (grated)
- •4 cups chicken or vegetable broth (low-sodium)
- •2 tbsp soy sauce (or tamari for a gluten-free option)
- •8 frozen dumplings (8-10 dumplings, pork, chicken, or vegetable)
- •1 brick instant ramen noodles (seasoning packet discarded)
- •2 green onions (thinly sliced, for garnish)
- •1 tsp sesame seeds (for garnish)
- •1 tsp chili oil (optional, for garnish)
- •1 soft-boiled egg (optional, for garnish)
Instructions
- 1
Set a medium pot or Dutch oven over medium heat and add the toasted sesame oil. Add the garlic and ginger, then sauté for 30-60 seconds until fragrant.
- 2
Pour in the broth, scraping up the garlic and ginger from the bottom of the pot. Stir in the soy sauce and bring the broth to a simmer.
- 3
Add the frozen dumplings and cook for 4-5 minutes, until cooked through and floating. Add the ramen noodles and cook for another 2-3 minutes, or according to package directions, until tender.
- 4
Divide the noodles, dumplings, and broth between two bowls. Garnish with green onions, sesame seeds, and chili oil if desired, then serve immediately.
FAQ
Nutrition (per serving)
Calories
450
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