MISO RAMEN WITH DUMPLINGS
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This easy miso ramen (with dumplings – yum!) is cosy, nourishing and delicious. Whip it up in just 20 minutes!

Miso ramen with dumplings, noodles, spinach, edamame beans, egg and chilli oil.

This is a great meal for busy winter weeknights. You can prepare it in just four simple steps:

  1. Boil a couple of eggs.
  2. Cook the dumplings in a simple miso broth.
  3. Blanch the noodles, spinach and edamame beans.
  4. Add to warmed serving bowls. Top with spring onions, sesame seeds and a drizzle of chilli oil. Enjoy!

I’m not usually a fan of anything spicy, but the chilli oil really adds a little something extra to this ramen. If you don’t enjoy spicy foods either, try adding more of the oil and less dried chilli pieces. It adds flavour without the heat!

For more warming soup-style meals, check out the full Y.U.M collection.

 

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Miso ramen with dumplings, noodles, spinach, edamame beans, egg and chilli oil.

MISO RAMEN WITH DUMPLINGS

Keyword: MAIN MEALS, PORK, VEGETARIAN
Difficulty: Easy
Ready In: 20 minutes
Serves: 4

This easy miso ramen (with dumplings - yum!) is cosy, nourishing and delicious. Whip it up in just 20 minutes. A great choice for busy winter weeknights!

QUICK PRINT

Ingredients

RAMEN

  • 2 eggs
  • 3 cups boiling water (750ml)
  • 2 cups chicken or vegetable stock (500ml)
  • 4 tsp miso paste (approximately 2 sachets)
  • 1 Tbsp thinly sliced fresh ginger
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • 300 g frozen dumplings (see notes) (10.6oz)
  • 350 g fresh noodles (12.3oz)
  • 250 g fresh spinach (8.8oz)
  • 1 cup frozen shelled edamame beans (155g)
  • 2 spring onions
  • 1 Tbsp sesame seeds
  • Chilli oil (optional)

Instructions

  1. MAKE RAMEN

    Bring a small saucepan of water to the boil. Add eggs and boil for 7 minutes. Drain well then refill saucepan with cold water.

  2. Meanwhile, combine water, stock, miso paste, ginger, soy sauce and sesame oil in a large saucepan. Bring to a boil, then reduce to a rapid simmer and add dumplings. Cook until dumplings float to the surface, then continue cooking for a further 5 minutes, until dumplings are cooked through.

  3. Place noodles in a large bowl. Wash and trim the spinach, then place in bowl with noodles. Add edamame beans. Pour boiling water over to cover and leave to sit for a couple of minutes.

  4. Thinly slice spring onions. Peel eggs.

  5. SERVE

    Drain noodles, spinach and beans. Divide between warmed serving bowls. Top with dumplings and ladle miso soup mixture over the top. Halve the eggs and place one half in each bowl. Sprinkle with spring onions and sesame seeds. Add a drizzle of chilli oil, if using.

Recipe Notes

WINE MATCH: An unoaked Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free stock. Make sure miso is gluten-free. Choose gluten-free soy sauce. Use gluten-free dumplings if you can find them; otherwise try pork meatballs instead. You can use rice noodles or gluten-free spaghetti.
INGREDIENT SWAPS / NOTES: I used chicken stock and pork, prawn and chive dumplings. You can make this meal vegetarian by using vegetable stock and vegetarian dumplings. I also used miso paste sachets, but you could use a tub of miso paste instead. You can use any fresh or pre-cooked noodles (I used hokkien).
STORING AND REHEATING: Store dumplings and soup separate from noodles, spinach and edamame. Reheat dumplings and soup in the microwave. Noodles, spinach and edamame can be reheated by pouring boiling water over the top, leaving for a minute or two, then draining. Add garnishes just before serving.

 

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2 Comments

  1. Tracey says:

    OMG I made this tonight and it’s going straight to the monthly menu plan! It was super easy and so yummy (even if I put on too much chilli oil). Winner!

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