Ingredients
Equipment
Method
- Heat 2 tablespoons of sesame oil in a large stockpot over medium heat. Add chopped bok choy and cook for 4 minutes, stirring occasionally, until softened. Remove from pot and set aside.
- Add the remaining 1 tablespoon of sesame oil to the pot. Stir in diced shallots, sliced mushrooms, minced garlic, and grated ginger. Cook for 2–3 minutes, until fragrant.
- Pour in chicken broth, tamari, and rice vinegar. Stir to combine and bring the soup to a gentle simmer.
- While the broth simmers, cook ramen noodles in a separate pot according to package directions. Drain and rinse under cool water to stop the cooking process. Set aside.
- Once the broth is simmering, gently slide in the dumplings. Cook according to package directions, until heated through and tender.
- Add the cooked bok choy back into the broth. Divide ramen noodles evenly between bowls and ladle the soup over the top. Garnish with green onions, crushed red pepper, and sesame seeds. Serve hot.
Notes
Make it gluten-free: Use gluten-free dumplings and ramen noodles, and substitute tamari for soy sauce.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop — add a splash of broth or water if needed.
Shortcut tip: Use frozen dumplings and pre-sliced mushrooms to save prep time!
Storage: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop — add a splash of broth or water if needed.
Shortcut tip: Use frozen dumplings and pre-sliced mushrooms to save prep time!
