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Better For You Chicken and Spinach Ramen. Make this on nights when you want something cozy like ramen, but need something healthier too. This homemade ramen is simple and delicious. All made in the instant pot – with crockpot and stove top directions too. Made using wholesome ingredients and the simplest process. This dish is filled with veggies, chicken, and yummy brown rice ramen noodles. Wonderful on cold chilly nights.
I think I make a new ramen recipe every year, it’s my favorite dinner to make at home. Especially once the weather turns cold and the days begin to become shorter.
It’s so warming and comforting!
But the funny thing? There are a handful of recipes I turn to time after time because they’ve become staples in my kitchen. And this ramen is one of those staples! I created this recipe back in 2017 and I still make it to this day!
We just love it. It’s simple and super quick, wholesome, and most important of all, delicious. My mom and I actually crave the soup once the weather turns chilly enough for the first frost.
Originally when I created the recipe, using the Instant pot was all the rage. Do you remember when it was really having its moment?
I don’t use the instant pot as often these days, but I will say it does work nicely for this ramen. That said, I have provided the stove top and crockpot variations as well. As always, I want to make sure we can all enjoy a yummy, healthy, ramen dish like this!
Here the details
Nothing has changed about this recipe except that I’ll now often add honey-roasted squash to each steaming bowl.
Start out by cooking the bacon. Get it all crisped up. The bacon is used for flavor and nothing else. You’ll only need 2 strips, but of course, if you prefer to not use bacon, you can easily omit it.
From here, basically everything goes into the pot. I like to toss in the mushrooms, then fresh ginger and garlic. I then add red curry paste for heat and flavor.
For the liquids – broth, tamari (gluten-free sauce), and rice vinegar. Then mix in the chicken, dried mushrooms (they’ll add so much flavor to the broth), and acorn squash.
The acorn squash is “extra” and totally optional, but ramen is really so much about the toppings, I love them all! And this squash just makes the soup extra special.
The squash cooks in the broth, then pull it out and drizzle each wedge with honey, and place it under the broiler to crisp up. The roasted squash is such a great, sweet addition to a spicy ramen broth.
To finish, shred the chicken, then add the spinach and submerge the noodles into the broth to allow them to cook. It’s so nice not having to boil water for the noodles. For the noodles, I love using Brown Rice and Millet Ramen noodles. You can find them at Whole Foods and in many other grocery stores.
Ladle the soup into bowls, then top with all of your favorite ramen toppings, soft-boiled eggs, green onions, carrots, plus chili crisp sauce. Yum!
This dish is so flavorful and so simple. Thankful for easy dinners like this!
Looking for other soup recipes? Here are a few ideas:
Brie and Cheddar Apple Beer Soup
Slow Cooker Creamy White Bean Noodle Soup
Lighter Creamy Broccoli Cheddar Soup
30 Minute Spicy Miso Chicken Katsu Ramen
Lastly, if you make this Better For You Chicken and Spinach Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Instant Pot Chicken and Spinach Ramen
Servings: 4
Calories Per Serving: 548 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 strips thick cut bacon, chopped
- 2 cups sliced wild or cremini mushrooms
- 1 tablespoon chopped ginger
- 2 cloves garlic, chopped
- 2-4 tablespoons red curry paste
- 4 cups low sodium chicken broth
- 1/4 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 boneless, skinless chicken breasts
- 1 ounce dried porcini mushrooms
- 2 tablespoons toasted sesame oil
- 4 squares brown rice ramen noodles
- 3 cups fresh baby spinach
- soft boiled eggs, chili crisp sauce, shredded carrots, and green onions, for serving
Quick Honey Roasted Squash (optional)
- 1 small acorn squash, cut into 6-8 wedges
- 1 tablespoon honey
Instructions
Instant Pot
- 1. Set Instant pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Stir in the mushrooms, let cook 2 minutes. Add the ginger, garlic, and curry paste. Cook another minute, until fragrant.2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook on high pressure for 8 minutes.3. Once done cooking, release the steam. Set the Instant pot to sauté. Remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 4. To finish the squash, heat the broiler to high. Rub the squash with honey and season with salt, pepper, and chili flakes. Broil 2-3 minutes, until crisp. 5. To serve, ladle the soup into bowls and top with roasted squash and any other desired toppings. Enjoy!
Crockpot
- 1. Cook the bacon in a skillet oven set over medium heat until crisp, about 5 minutes. Transfer to the bowl of the crockpot. Stir in the mushrooms, ginger, garlic, and curry paste. 2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook 4-6 hours on low or 2-3 hours high.3. Remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 4. Finish as directed about through step 4.
Stove
- 1. Cook the bacon in a large dutch oven set over medium heat until crisp, about 5 minutes. Stir in the mushrooms, let cook 2 minutes. Add the ginger, garlic, and curry paste. Cook another minute, until fragrant.2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook 15-20 minutes, until the chicken has cooked. 3. When tender, remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 4. Finish as directed about through step 4.
Amazing! Do not skip the squash 🙂
Hi Renie,
Happy Friday!!😎 I love to hear that this recipe was a hit, thanks for making it and your comment! xx
One of my favorite ramens from your collection so far. Followed the recipe nearly to the letter. Liked the smoke from the bacon I used. The chicken worked well and was less of a hassle than other meats.
Will keep this on the calendar ❤️
Hey Kathleen,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
This is a family favorite. I have to substitute udon for ramen at the moment bc my daughter has braces. I put it in with the chicken in the instant pot. Super easy and we love it. This is one everyone looks forward to!
Hi Becky,
Happy Sunday!😃 Thanks so much for trying this recipe and sharing your review, so glad to hear it was enjoyed:) xT
I pretty much exclusively cook HBH throughout the week. Everything has been delicious and the cookbooks are my go-to gifts for other people. So, first off, Thank you!! I am wondering how crucial the bacon is in this recipe? We never really eat bacon so don’t want to buy a whole pack for just a couple strips. Wondering if it would be okay to omit or if the flavor is important?
Hey Allie,
Thanks so much for your kind message and making so many recipes! Totally fine to skip the bacon here, no big deal:) Let me know how this recipe turns out for you! xx
The flavor in the soup is fantastic. I did not make the squash, nor did I type this with a soft, boiled egg, but no matter. I threw in many additional vegetables. I could not find porcini mushrooms, so I use a combination of shiitake and Cremini. The flavor is fantastic. Thank you, Teagan
Hi Petrice,
Happy Friday!!🍀 I appreciate you making this recipe and sharing your comment, so glad to hear it was delish! xT
Made with a few subs using bok Choy in place of the spinach and udon noodles since I couldn’t locate the ones called for. I also added more broth after reading a few reviews. Tasty!
Hey Tanya,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
So tasty, quick and easy. A definite recipe to repeat often. I will try with more veggies next time – whatever I have I’m the refrigerator
Hey Lisa,
Happy Sunday!!🏈 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Made as directed (other than adding a little more broth as recommended in the reviews) including all toppings, and it was a huge hit! So rich and flavorful. My prep time was way longer than stated, buuuut that’s pretty typical for me. Thanks for another great recipe!
Hey Danielle,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
I made this tonight and it was so delicious! Thanks for another great recipe.
Hey Camille,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! xT
I make a HBH recipe almost nightly! I’ve never commented, but felt the need to on this dish. PHENOMENAL! Better than any takeout I had while living in Chicago. I live in Greenville, SC now. Double the broth and use two ramen squares — you can always add more. Trust me on this! It’s a MUST MAKE!!
Hey Jamie,
Amazing!! I appreciate you making this dish and sharing your review, so glad to hear it was a winner! xT
This was delicious! Next time I would increase the broth components so we had more liquid in the end. Or perhaps only add 2 of the ramen squares. I had a hard time submerging them to cook properly when everything was added back to the pot.
We’ll definitely make this again!
Hey Ashley,
Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄
Definitely agree. Loved the flavors but I have to make more broth if I still want soup for the rest. Will definitely make again.
Thanks for trying the recipe RaeAnn!
Instead of red curry paste, would it be okay to use white miso paste? Also if so how much? 🙂
Hey there,
The miso paste will work, but it’s going to totally change the flavor profile of this dish. Let me know if you give it a try! xx