My son and I were recently trying to decide whether we should have ramen or dumpling soup for dinner, and we both agreed that the only correct decision was to have both. So I got to work at changing up my ramen recipe and this perfect Dumpling Ramen Soup was born.
To Make It Gluten-Free
This recipe is naturally dairy-free, and I make it gluten-free too. Here are some recommendations for gluten-free products to use in this recipe:
- I use these potstickers from Feel Good Foods. They're available in chicken, pork, and vegetable and they're all delicious.
- I love these gluten-free ramen noodles from Lotus Foods. I use the millet and the jade pearl noodles, but I prefer the millet option. Just be sure not to overcook them or they get a bit mushy.
Feel free to use traditional wheat ramen and dumplings if you aren't avoiding gluten. I've tested it both ways and both are fantastic.
Cutting The Vegetables
You can leave the bok choy halved and long as I have them in these photos, or chop them into bite-sized pieces. If you don't mind having to chew them a bit more and would like a prettier presentation, just cut them in half. If you're feeding this to kids or prefer it to be easier to eat, I'd recommend chopping the bok choy into bite-sized pieces.
For the mushrooms, I like to slice most of them and leave a few whole just for a meatier bite. If you're serving this to kids you can dice or chop them small.
Making This Recipe Vegetarian or Vegan
This recipe is easily adaptable to be vegetarian or vegan. Kitchen Basics makes a delicious vegetable broth that you can find on Amazon and at many supermarkets. Feel Good Foods makes delicious vegetable potstickers that are gluten-free and work great in this. If you can't find potstickers or dumpling to suit your dietary needs you can omit them or try my Vegan Ramen recipe.
Dumpling Ramen Soup
- 3 tablespoon sesame oil
- 4 baby bok choy chopped in to bite-sized pieces
- 2 medium shallots diced
- 8 oz shiitake mushrooms sliced
- 4 cloves garlic minced
- 1.5 inch fresh ginger peeled and grated
- 10 cups lower-sodium chicken bone broth stock or broth can also be used
- 6 tablespoons lower-sodium tamari can use soy sauce
- 3 tablespoons rice vinegar
- 20 dumplings or potstickers gluten-free if needed
- 5 oz dried ramen noodles gluten-free if needed
- green onions, crushed red pepper, and black sesame seeds for serving
- Heat 2 tablespoons of the oil over medium heat in a large stockpot.
- Add the bok choy and cook it until it's softened (about 4 minutes), stirring occasionally.
- Remove the bok choy from the pot and set it aside. If your pot is dry add another tablespoon of the oil.
- Add your shallots, mushrooms, garlic, and ginger to the pot. Stir it for a few minutes just until the garlic becomes fragrant.
- Add in your broth, tamari, and rice vinegar. Give it all a stir and bring it to a gentle simmer.
- While your broth is coming to a simmer, cook your ramen in a separate pot according to the packaging instructions. Drain and rinse the noodles when they're done and set them aside.
- Gently slide in your dumplings when your broth has come to a simmer. The cooking time here will vary depending on if they're fresh or frozen. Follow the cooking instructions on your packaging.
- Once the dumplings are heated through add your bok choy in and give it all a gentle stir.
- Divide your ramen evenly into large soup bowls. Ladle the soup over the noodles and garnish with chopped green onions and a sprinkle of red pepper and sesame seeds.
Did you make this Ramen Dumpling Soup?
Please let me know how it turned out for you! Leave a comment below and don’t forget to rate the recipe.