Smoked Dumplings Bone Broth Ramen

This soulful smoked dumplings ramen delivers an incredible depth of flavor with its layered broth, a medley of wood smoke, handmade dumplings, and exquisite toppings. It is absolutely worth every bit of its weekend project effort when you take that first slurp and each bowl tastes like a celebration.

Personal experience This is the ramen I make when I want to impress or simply warm up the entire house on a cold Sunday. I remember making it for the first time not knowing smoked broth could taste this good now it is become a signature family dish whenever we crave comfort with a punch of umami.

Ingredients

• Chicken bones: Using backs and necks gives collagen and body to your broth Look for bones with lots of joints
• Pork bones: Trotters or neck bones bring a deep layered flavor Seek out fresh or frozen from a butcher
• Vegetable oil: Helps brown the bones and vegetables Use a neutral kind
• Onion Carrots Garlic Ginger: Each aromatics brings sweet and pungent notes Select fresh firm veggies for best outcome
• Green onions: Offers fresh sharpness in broth and garnishes Use both bulbs and greens if possible
• Kombu: Infuses savory depth Dried kelp from Asian markets select pliable pieces
• Bonito flakes: Brings classic ramen smoky fish undertones Look for pale pink large flakes for peak quality
• Soy sauce: Contributes salt and savor Aim for naturally brewed Japanese types
• Mirin: Adds sweet complexity Choose traditional mirin for balance
• Sesame oil: Fragrant and nutty buy toasted varieties for more flavor
• Water: Build your broth with filtered water for the cleanest taste
• White miso paste: Offers mild fermented savory finish Choose fresh refrigerated miso
• Wood chips: Applewood or cherrywood give a gentle smoke Select food grade chips
• Ground pork shoulder: High fat content for juicy dumplings Find well marbled pork
• Shiitake mushrooms: Earthy and robust smoke enhances their umami Dried or fresh work but smoke brings out more flavor
• Dumpling wrappers: Opt for round wrappers that hold up to steaming Find in refrigerated aisle at Asian groceries
• Nori: Delivers briny crunch Use crisp sheets with no tears
• Microgreens or bean sprouts: For a fresh topping crunch Buy vibrant fresh greens
• Ramen noodles: Fresh are bouncy and luxurious Dried works fine too
• Eggs: Soy marinaded eggs complete the experience Use the best local eggs for orange yolks
• Chili oil Sesame seeds: Provide heat and texture garnish Use sparingly to taste and toast your own seeds for more fragrance

Step-by-Step Instructions

Prepare and Roast Bones:

Roast chicken and pork bones at high heat until deeply golden to unlock their flavor This should take about thirty minutes in a hot oven and creates a strong flavor base for your broth

Smoke Bones:

Use a smoker set to a gentle temperature with applewood or cherrywood chips After roasting add the bones for half an hour This step gives your ramen its signature smoky essence

Blanch and Clean:

Transfer smoked bones to a large pot with cold water Bring to a boil for five minutes Drain and rinse thoroughly This step removes any impurities and ensures a clean tasting soup

Sauté Aromatics:

Warm vegetable oil in a stockpot over medium heat Add onion carrots garlic and ginger Stir and cook for about five minutes until softened This step infuses the base with rich sweetness and aroma

Build the Broth:

Add your cleaned smoked bones to the pot Pour in water then layer in chopped green onions and kombu Heat gently to a boil then immediately lower to a gentle simmer Let it burble away for three hours and remember to skim off impurities so your broth remains clear

Finish the Broth:

In the last thirty minutes stir in bonito flakes soy sauce mirin and sesame oil This addition builds saltiness umami and subtle sweetness Strain the finished broth through cheesecloth for a silky texture and keep it hot

Season Broth with Miso:

Once ready to serve whisk in white miso paste Adjust salt to taste if needed Do not boil after miso is added to preserve its delicate flavor

Smoke the Mushrooms for Dumplings:

Arrange chopped shiitake on a tray and smoke in your preheated smoker for about twenty minutes This brings out their earthy umami and a bit of smokiness

Make Dumpling Filling:

Mix ground pork smoked shiitakes green onion garlic ginger soy sauce sesame oil smoked paprika and white pepper Chill for thirty minutes to combine flavors and ease shaping

Form and Steam Dumplings:

Place a spoonful of filling in each wrapper Damp your finger with water to moisten the edge then fold and pleat Press tightly so they do not open during steaming Steam in a bamboo basket for eight minutes until cooked through juicy and fragrant

Prepare Toppings and Noodles:

Boil your ramen noodles as the package describes Drain well while hot and set aside Prepare toppings such as soy soaked eggs sliced green onion nori and microgreens

Assemble and Serve:

In four big bowls layer hot noodles then scatter in your dumplings Pour over steaming broth Arrange eggs greens nori and optional chili oil and sesame seeds Enjoy immediately for peak slurpability

Pin

One of my favorite ingredients is the smoked shiitake mushrooms their earthy flavor transforms the dumplings completely and I love how their aroma fills my kitchen whenever I open the smoker Last winter we made this as a family for Lunar New Year and everyone had a hand in folding dumplings which made it even more delicious

Storage Tips

Cool broth completely then store in a sealed container in the refrigerator for up to three days or freeze for up to three months Arrange cooked or uncooked dumplings so they do not stick then freeze until solid and transfer to containers Steam straight from frozen adding a couple minutes to the cook time

Ingredient Substitutions

If you cannot find pork bones use all chicken for the broth For dumplings ground turkey or even a vegetarian mushroom tofu mix works beautifully Kombu and bonito can be skipped for a less traditional but still rich base and dry shiitake can stand in for fresh if needed

Pin

Serving Suggestions

Pair this ramen with quick pickled vegetables or a crunchy cucumber salad For a fun meal let everyone top their own bowl with eggs sprouts and chili oil This recipe also works as a soulful main at dinner parties paired with cold lager

Cultural or Historical Context

Ramen is a deeply loved Japanese dish with dozens of regional styles Each region boasts unique broths and toppings The fusion of smoked elements with traditional ramen touches brings together timeless technique and a new dimension of flavor My twist with smoked dumplings grew from many trips to ramen shops and late nights experimenting in my own kitchen

Recipe FAQs

→ How do I get a deeply smoky broth?

Roast the bones first, then smoke them over wood chips before simmering. Applewood or cherrywood lend a gentle smoky note.

→ Can dumplings be made ahead of time?

Yes—assemble and freeze uncooked dumplings for up to 2 months. Steam from frozen, adding 2 extra minutes.

→ Are there vegetarian options?

Swap pork bones and filling with more shiitake mushrooms and tofu. Use vegetable broth and skip bonito flakes for umami.

→ What toppings work best?

Try marinated eggs, nori, green onions, microgreens, chili oil, and toasted sesame seeds for authentic layers of flavor.

→ Can I use store-bought dumplings?

Absolutely. Briefly smoke premade dumplings for added depth, then steam and serve as directed.

→ How to achieve perfect marinated eggs?

Simmer eggs for 6 minutes, cool in ice water, peel, and marinate in soy sauce, mirin, and water mixture for 2 hours.