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Easy Ginger Chicken and Spinach Ramen Recipe

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4.4 from 12 reviews

This Easy Ginger Chicken and Spinach Ramen is a comforting and flavorful bowl of noodle soup featuring tender chicken, aromatic spices, fresh spinach, and roasted squash. With options to prepare in a crockpot, instant pot, or on the stove, this recipe offers delicious homemade ramen in just 15 minutes of active prep time and full meal enjoyment. Topped with soft or hard boiled eggs and fresh garnishes, it’s a warming, nutritious meal perfect for any day.

  • Total Time: 45 minutes to 6 hours depending on method
  • Yield: 6 servings

Ingredients

Soup Base and Chicken

  • 3/4 pound boneless skinless chicken breasts
  • 4 cups low sodium chicken broth
  • 1/3 cup low sodium soy sauce
  • 1/4 cup red curry paste
  • 1 ounce dried porcini mushrooms
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon Chinese 5 spice
  • 1 teaspoon black pepper
  • 2 teaspoons honey
  • 3/4 cup canned coconut milk
  • 4 squares ramen noodles
  • 3 cups baby spinach

Roasted Squash

  • 1 acorn squash, cubed (or 3 cups cubed butternut squash)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon spicy curry powder
  • Kosher salt and black pepper, to taste

Toppings

  • Soft or hard boiled eggs, for serving
  • Carrots, sliced, for garnish
  • Green onions, chopped, for garnish
  • Chilies, sliced, for garnish
  • Cilantro, chopped, for garnish

Instructions

  1. Prepare the soup base: In your chosen cooking vessel (crockpot, instant pot, or large soup pot on the stove), combine the chicken breasts, chicken broth, 4 cups water, soy sauce, red curry paste, dried porcini mushrooms, grated ginger, Chinese 5 spice, black pepper, and honey. Stir well to mix all ingredients thoroughly.
  2. Cook the chicken broth and stew: Depending on your method, cook as follows: crockpot on low for 4-6 hours or high for 2-4 hours; instant pot cook for 8 minutes then use natural release; or stove simmer on medium-low heat for 15 minutes until chicken is cooked through and shreds easily.
  3. Roast the squash: Preheat your oven to 425° F. Toss cubed acorn or butternut squash with extra virgin olive oil, spicy curry powder, kosher salt, and black pepper on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized.
  4. Shred the chicken and finish soup: After cooking, shred the chicken directly in the pot. Stir in the canned coconut milk and baby spinach. Submerge the ramen noodles in the hot broth: let them sit 8-10 minutes in the crockpot, 5 minutes in the instant pot (sauté mode), or cook 3-5 minutes on the stove until softened.
  5. Serve and garnish: Ladle the hot ramen soup into bowls. Top with roasted squash and your choice of garnishes such as soft or hard boiled eggs, carrots, green onions, chilies, and cilantro. Enjoy warm.

Notes

  • The recipe can be made in a crockpot, instant pot, or on the stovetop, depending on your time and equipment.
  • Use low sodium broth and soy sauce to control the salt level.
  • Adjust the amount of red curry paste based on your spice preference.
  • Substitute different types of squash if desired; butternut or acorn work best.
  • The ramen noodles can be swapped with gluten-free noodles if needed.
  • For extra richness, drizzle toasted sesame oil over the finished soup before serving.
  • Vegetarians can omit chicken and add tofu or extra mushrooms for protein.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30-60 minutes depending on chosen method (15 min stovetop simmer, 8 min instant pot plus 25-30 min roasting, or 4-6 hrs crockpot on low)
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Asian Fusion

Find it online: https://dishiary.com/easy-ginger-chicken-and-spinach-ramen-recipe/