Directions
- Start by bringing a pot of water to boil. Carefully add the eggs and let them cook for 6-7 minutes for a perfect soft-boiled consistency.
- Once cooked, transfer the eggs to an ice water bath to stop the cooking process. Allow them to cool before peeling and halving each egg.
- In a large pot, bring the chicken broth to a gentle simmer. Add soy sauce and sesame oil, stirring to combine and create a tremendous flavor base for your ramen.
- Next, add the frozen dumplings directly to the simmering broth. Let them cook for about 8-10 minutes or until they float to the surface and are heated through.
- Now, introduce the instant ramen noodles to the pot. Cook them for 2-3 minutes until they become tender. Stir gently to prevent the noodles from sticking together.
- Add the fresh spinach leaves to the pot during the last minute of cooking, allowing them to wilt for 1-2 minutes until they become bright green and tender.
- Once everything is ready, divide the noodles, dumplings, and wilted spinach equally across serving bowls.
- Ladle the hot broth over each bowl, ensuring that every element is nicely coated.
- Finally, top each bowl with halved soft-boiled eggs, sprinkle sliced green onions on top, and finish with a scattering of black sesame seeds for a beautiful, flavorful garnish.
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