Start by heating the vegetable oil in a skillet over medium heat. Once hot, add the frozen dumplings and cook for about 2–3 minutes on each side until they turn a beautiful golden brown.

Next, add a splash of water to the skillet, cover it, and let the dumplings steam for another 5 minutes until they are cooked through. Once done, remove them from the skillet and set aside.

In a large pot, pour in the chicken or vegetable broth and bring it to a gentle simmer over medium heat. The aroma will start to fill your kitchen!

Stir in the minced garlic and grated ginger. Allow this mixture to simmer for about 2–3 minutes, letting the flavors meld together beautifully.

Add the ramen noodles to the simmering broth and cook them according to package instructions, which is usually about 3–4 minutes until they're tender.

During the last minute of cooking, toss in the bok choy or spinach to the pot. They should wilt perfectly, adding delightful freshness to your dish.

Season the broth with soy sauce to your liking, and don’t forget to drizzle in a little sesame oil for that extra depth of flavor.

Now it’s time to divide the ramen noodles and broth among serving bowls, making sure everyone gets a share of that luscious broth.

Top each bowl with the crispy dumplings, sliced green onions, and add a soft-boiled egg if you wish. Finish it off with a sprinkle of sesame seeds for that gorgeous touch!