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.