Nates Ramen Dumpling seaweed soup is a blend of delicious ramen and dumplings, complimented with fresh mushrooms, scallions, garlic and a healthy dose of dried seaweed or kelp.
The best part of this recipe is that you can add as much or as little as you want, it’s one of those . . . add a bit of this, add a bit of that .. recipes.
Ingredients for Nates Ramen Dumpling Seaweed Soup
You’ll need:
- mushrooms
- scallions
- garlic
- parsley
- frozen dumplings
- ramen noodles
- chicken broth
- dried seaweed (kelp)
To keep the loose, add-a-bit-of-this style intact, use the amounts exactly as given below. That gives you enough structure to make the soup without taking away the flexibility that makes it work.
- 1 or 2 mushrooms, washed and sliced
- 1 or 2 scallion stalks, thinly sliced
- 1 to 2 garlic cloves, minced
- 1 or 2 bunches parsley, finely chopped
- frozen dumplings
- ramen noodles
- 1 to 2 cans chicken broth
- dried seaweed or kelp
How to Make Nates Ramen Dumpling Seaweed Soup
- Wash and slice the mushrooms, using 1 or 2.
- Thinly slice 1 or 2 scallion stalks.
- Mince 1 to 2 garlic cloves.
- Finely chop 1 or 2 bunches parsley.
- Set aside all prepared ingredients.
- Pour 1 to 2 cans of chicken broth into a medium sized saucepan over medium heat and bring it to a boil.
- Immediately drop in the dumplings and ramen noodles.
- Cook 2 to 4 minutes, until both noodles and dumplings are tender.
- Add the remaining ingredients and simmer 1 minute.
- Remove from heat and enjoy.
If you want a little more body in the bowl, use the full 2 cans of broth and a generous handful of dumplings. If you want it more noodle-forward, scale back the broth slightly and let the ramen do more of the heavy lifting. Not fancy, just practical.
Helpful Tips
Add the seaweed at the end instead of boiling it from the start. That keeps the flavor clean and helps the texture stay pleasant instead of turning muddy and overworked.
Keep the simmer short once the fresh ingredients go in. The mushrooms, scallions, garlic, and parsley only need about a minute to wake up the broth and season the soup.
If you’re using frozen dumplings straight from the freezer, make sure they’re fully tender before you pull the pan off the heat. The ramen cooks fast, so the dumplings are the part worth watching.
For leftovers, cool the soup promptly and refrigerate it in shallow containers. The general food-safety rule for cooked leftovers is 3 to 4 days in the refrigerator, which is the safest window to use here according to USDA leftover storage guidance.
If you like quick noodle dinners, you might also want to try Real Ramen Chicken Noodle Soup or Ramen Chicken n dumplings.
Serving Suggestions for Ramen Dumpling Seaweed Soup
Serve this hot in big bowls so you get broth, noodles, and dumplings in every scoop. A few extra sliced scallions or a pinch of seaweed on top gives it a fresher finish without making more work for you.
This works well as a light lunch, a quick supper, or a late-night clean-out-the-fridge bowl when you want something warm in a hurry. If you want to stretch it further, add a few more mushrooms and a little extra broth.
Storage and Reheating
Refrigerate leftover soup within 2 hours and store it in an airtight container. A conservative estimate for this soup is 3 to 4 days in the refrigerator.
For longer storage, freeze it for up to 2 to 3 months for best quality. The broth stays fine, but the ramen softens and the dumplings may change texture a bit after thawing, so just know what you’re signing up for.
Reheat on the stovetop over medium-low heat until the soup is hot all the way through. If the noodles have soaked up too much broth, add a splash of chicken broth before reheating.
💸 Budget101® Price Breakdown: Nates Ramen Dumpling Seaweed Soup
🛒 Walmart Grocery List
- Brown Mushrooms, 8 oz
- Green Onions, 1 bunch
- Garlic, 1 bulb
- Parsley, 1 bunch
- Frozen Dumplings, 24 oz
- Ramen Noodles, 3 oz
- Chicken Broth, 14.5 oz
- Seaweed Snacks, 0.35 oz pack
- Brown Mushrooms, 8 oz
- Green Onions, 1 bunch
- Garlic, 1 bulb
- Parsley, 1 bunch
- Frozen Dumplings, 24 oz
- Ramen Noodles, 3 oz
- Chicken Broth, 14.5 oz
- Seaweed Snacks, 0.35 oz pack
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Nates Ramen Dumpling Seaweed Soup
Use small to medium frozen dumplings so they heat through in about the same time as the ramen. Potstickers, chicken dumplings, or pork dumplings all work, but oversized soup dumplings can stay cold in the middle while the noodles turn mushy.
Absolutely, just shorten the cooking time if your fresh noodles cook faster than the packet kind. Add them only when the dumplings are nearly tender so you do not end up with a pot of soft noodles and regret.
You can, but start with only part of it if your broth is already well seasoned. Chicken broth plus a full seasoning packet can get salty fast, especially if your dumplings are seasoned too.
Nori is the easiest swap and works well torn into small pieces right before serving. If you have kombu, use a small piece and remove it after it flavors the broth, because it is stronger and a little goes a long way.
They usually cooked too long or sat in the hot broth after the burner was off. Keep the ramen at the short end of the 2 to 4 minute window, then serve the soup right away while everything still has some texture.
Yes, but it is better to prep the sliced vegetables ahead and cook the soup right before serving. Ramen keeps absorbing broth as it sits, so the texture is best when the noodles go in at the last minute.
Add the full 2 cans of broth and increase the mushrooms and scallions first. That lets you stretch the bowl without thinning the flavor too much, and you can always add a second ramen packet if you need more substance.
Warm it gently on the stovetop over medium-low heat and add a splash of broth if it looks thick. Microwaving works too, but the noodles soften faster, so use short bursts and stir between them.
Definitely. Thin sliced bok choy, spinach, shredded cabbage, or extra mushrooms fit right in, and quick-cooking vegetables are the safest bet because this soup only simmers briefly at the end.
Use the larger amount of garlic, scallions, parsley, and seaweed when you go up to 2 cans of broth. That keeps the soup tasting balanced instead of watered down, which is the sort of problem that makes people blame the recipe when it was really the math.
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Did you make this recipe? Tell us how you built your bowl in the comments. Did you go heavy on the dumplings, the seaweed, or the ramen?
🖨️ Print-Friendly Nates Ramen Dumpling Seaweed Soup
Nates Ramen Dumpling Seaweed Soup
Ingredients
- 1 to 2 mushrooms sliced
- 1 to 2 scallion stalks thinly sliced
- 1 to 2 garlic cloves minced
- 1 to 2 bunches parsley finely chopped
- 6 frozen dumplings
- 1 package ramen noodles
- 2 cans chicken broth 14.5 oz each
- 1 small handful dried seaweed or kelp
Equipment
Instructions
- Wash and slice the mushrooms.
- Thinly slice the scallions, mince the garlic, and finely chop the parsley.
- Set the prepared vegetables aside.
- Pour the chicken broth into a medium saucepan and bring it to a boil over medium heat.
- Add the frozen dumplings and ramen noodles.
- Cook 2 to 4 minutes, until the noodles and dumplings are tender.
- Add the mushrooms, scallions, garlic, parsley, and dried seaweed.
- Simmer 1 minute.
- Remove from heat and serve hot.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Leftovers should be refrigerated within 2 hours and used within 3 to 4 days.
Freeze for up to 2 to 3 months for best quality, though the noodles will soften.
Sounds delicious, cant wait to try it