Cooking Instructions

• 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.