Ingredients
Equipment
Method
Make the garlic-ginger broth
- In a large pot, bring the chicken broth to a simmer over medium-high heat, then stir in minced garlic, minced ginger, soy sauce, rice vinegar, sesame oil, and white pepper for 30 seconds until fragrant.
- Add sliced shiitake mushrooms to the simmering broth and cook for 5 minutes, stirring once or twice, until softened and glossy.
Cook the dumplings and bok choy
- Add the frozen pork or chicken dumplings directly to the simmering broth and cook for 6–8 minutes, stirring gently once, until the dumplings float and are cooked through.
- Add halved baby bok choy for the last 2 minutes of cooking so it wilts and brightens without overcooking.
Cook and assemble the noodles
- In a separate pot, cook the ramen noodles according to package directions, then drain and divide them among 4 serving bowls.
- Ladle the broth, dumplings, mushrooms, and bok choy over the noodles in each bowl.
Top and serve
- Add a halved soft-boiled egg to each bowl.
- Finish each bowl with sliced green onions, a drizzle of chili oil, and a sprinkle of sesame seeds, then serve hot.
Notes
Use a gentle simmer (not a rolling boil) so the dumplings stay tender while the broth remains clear enough to look takeout-style. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until hot, adding a splash of broth or water to loosen. Freezing is not recommended because the ramen noodles can soften too much after thawing. For a lighter option, swap in low-sodium soy sauce and reduce the white pepper slightly to keep the broth balanced.