Fiery Shrimp & Dumpling Ramen with Soft-Boiled Egg and Lime
Description
This bowl is a fusion of comforting Japanese-style ramen and bold Southeast-Asian flavors. Juicy shrimp and tender dumplings simmer in a spicy aromatic broth enriched with garlic, ginger, chili paste, and soy. Springy noodles soak up the heat, while soft-boiled eggs add richness and lime brightens everything at the end. It’s warming, flavorful, and surprisingly simple to make.
Time Breakdown
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2 hearty bowls (or 3 smaller portions) Ingredients
Protein & Dumplings
12–14 medium shrimp, peeled and deveined
6–8 Asian dumplings (shrimp, pork, or vegetable—fresh or frozen)
Broth & Seasoning
1 tbsp vegetable oil
1 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp chili paste (gochujang, sambal, or chili garlic sauce)
1 tbsp soy sauce
1 tbsp fish sauce (optional but recommended)
4 cups chicken or vegetable broth
1 tsp sugar (or honey)
Salt to taste
Optional: 1 tsp chili flakes for extra heat
Noodles & Toppings
2 packs fresh or dried ramen noodles
2 large eggs
1 lime, cut into wedges
1 cup baby bok choy or spinach
2 green onions, sliced
Fresh cilantro (optional)
Instructions (Step by Step)
1. Soft-Boil the Eggs (6 minutes)
Bring a small pot of water to a boil.
Gently lower in the eggs.
Cook 6 minutes for soft-boiled.
Transfer to ice water and peel. Set aside.
2. Make the Fiery Broth
Heat vegetable oil + sesame oil in a large pot.
Add garlic and ginger. Sauté 1 minute until fragrant.
Stir in chili paste and cook 1 more minute.
Add soy sauce, fish sauce, broth, and sugar.
Bring to a simmer.
3. Cook Dumplings + Shrimp
Add dumplings to the simmering broth and cook according to package directions (usually 4–6 minutes).
When dumplings are halfway cooked, add shrimp.
Shrimp cook quickly—about 2–3 minutes until pink and curled.
4. Add Greens and Noodles
Add bok choy or spinach; simmer 1 minute.
Add ramen noodles and cook until soft (2–3 minutes for fresh, 3–4 for dried).
Taste broth and adjust seasoning (salt, chili paste, soy).
5. Assemble Bowls
Divide noodles and broth into bowls.
Add shrimp and dumplings.
Slice soft-boiled eggs in half and place on top.
Squeeze fresh lime over everything.
Garnish with green onions, cilantro, and extra chili flakes.
Tips for Extra Flavor
Add ¼ cup coconut milk for a creamier, Thai-inspired broth.
Pan-sear shrimp first for a smoky flavor.
Use miso paste (1 tbsp) for deeper umami.
Questions & Answers (FAQ)
Q1: Can I make this less spicy?
Yes! Reduce chili paste to 1 teaspoon, omit chili flakes, and add a splash of extra broth or coconut milk.
Q2: can I use frozen shrimp?
Absolutely—just thaw under cold water and pat dry before cooking.
Q3: What dumplings work best?
Shrimp dumplings, pork gyoza, chicken potstickers, or vegetable dumplings all work well.
Q4: Can I make this vegetarian?
Yes:
Replace shrimp and dumplings with tofu and vegetable dumplings.
Use vegetable broth.
Skip the fish sauce.
Q5: How do I store leftovers?
Keep broth and noodles separate to avoid sogginess. Store in fridge 2–3 days.
Q6: Can I add more vegetables?
Great additions: mushrooms, corn, bean sprouts, carrots, cabbage, or snow peas.