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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.
I made this last night and it was delicious! The dried mushrooms really did add a ton of flavor. I also grew up eating Ramen so I loved this elevated version.
Hey Tanya,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
I can’t wait to try this! Is it possible to get the recipe for the homemade chili crisp sauce?
Thank you!
Hey Shelbey,
Of course, here is the recipe:
Homemade Chili Crisp: In skillet melt together 6 tablespoons butter and 6 chopped garlic cloves. Cook until the butter is browning and the garlic crisps. Remove from the heat. Add 2 tablespoons avocado oil, 2-4 tablespoons chili flakes, 1 tablespoon sesame seeds, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon cayenne, and season with salt. Keep stored in a glass jar.
Please let me know if you have any other questions! xT
This looks amazing! Can you omit the bacon if desired or do you have a recommendation for a replacement?
Hey Kelly,
You can totally omit the bacon, no big deal! I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
The older version of this recipe is how I discovered you a few years back! It’s my favorite to make on Sunday nights. Love the update with the squash!
Thanks so much Laura!! Love to hear this and thanks for making the recipes so often! xTieghan
The photography you have is truly out of this world. Love the shadows, the incredibly rich colors. If you had a restaurant (maybe you do?) what style would you use? Luxurious industrial with botanic influences everywhere? Floor to ceiling black paned windows and doors, rustic brick walls and chandeliers from ancient worlds ???????? I would be just as happy though on the back porch watching the chickens while finishing off something delicious made by your hand and from your kitchen. Stunning. I make no apologies for the ranting I have just indulged in here – maybe it will amuse someone who has the time to read such things. Keep on doing what you are so obviously good at – your work and your recipes are definitely and exceptionally inspiring. Thank you.
Hi Yvonne,
Thanks so much for your kind message! I don’t have a restaurant, it’s not something I have ever wanted to do, but maybe one day! I think the style of the restaurant would have to compliment the food I decided to serve there:) Thanks for following along! xT
Hello!
Do you put whole chicken breasts in the instant pot?
Thanks,
Yasira
Hey Yasira,
Yes, that is correct:) I hope you love this recipe, please let me know if you give it a try! xTieghan
I love a good ramen and this was no exception! It’s hard to find acorn squash where I live, but I keep bags of frozen, cubed, raw butternut squash in the freezer in autumn and winter for occasions such as these. It worked great in this dish. Thanks, Tieghan!
Hi Aline,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan
Hi. I am allergic to mushrooms. Often with recipes, I just omit mushrooms, but in this case it seems like mushrooms are probably integral and essential to the flavor. Do you think if I omitted mushrooms, this would still be tasty and flavorful or should skip this recipe if I can’t have the mushrooms?
Thanks! It sounds delicious – sure wish I could eat mushrooms!
Ditto! So many recipes call for mushrooms or truffle oil to deepen the umami flavor, but a surprising number of us are allergic to, or have a severe intolerance to, all types of fungus. I’d be so happy to hear of a good substitute!
You could try eggplant, leeks, or tofu, perhaps? Any of these would fit nicely with a ramen and add some great flavor. 🙂 You could also try doubling up on the shaved carrots and squash.
Thanks for these suggestions Aline!
Hi Kyrah,
Really any veggie you enjoy will work, cauliflower or zucchini would be great options!
Hey Christina,
I think it would be just fine to skip the mushrooms and add some other veggies that you do enjoy, cauliflower and zucchini would be great options! I hope you love this recipe! xT
This looks so good! I can’t seem to find the recipe for the chili crisp sauce. Could you please point me in the direction?
Thank you!
Ps. Happy 10 years of HBH!
Thanks so much Brittney! Here is my recipe for homemade chili crisp!
Homemade Chili Crisp: In skillet melt together 6 tablespoons butter and 6 chopped garlic cloves. Cook until the butter is browning and the garlic crisps. Remove from the heat. Add 2 tablespoons avocado oil, 2-4 tablespoons chili flakes, 1 tablespoon sesame seeds, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon cayenne, and season with salt. Keep stored in a glass jar. Please let me know if you have any other questions! xT
What type of curry paste do you use?
Hi Kaitlyn,
I like the Thai Kitchen brand. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
This looks Fantastic. I could not find the video on Vimeo.
Thanks
Mike
Hi Mike,
So sorry, I no longer have that video. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Perfect for the cold weather Colorado is having right now. Bacon is a nice touch.
Hey Alicia,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
would I double the time if I’m cooking over the stove? What would you suggest if we don’t have an instant pot?
My son is a big Ramen geek, so I was a little nervous about serving this to him. He took one bite and said, “Mom, this is GOOD!”
I think I just went up a few notches in his book 🙂
Hey Carla,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
Made this for lunch today. So easy and excellent. Had to sub a little only because I didn’t have the exact ingredients so I used sriracha and curry power for the chili paste and curry paste. I used a little extra chicken broth to cook the ramen (brown rice ramen, yum!) separately so I could keep the leftovers without noodles getting mushy in there. Great recipe! Thanks!
Hey Annette,
Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan
We LOVED this! I had a large bag of raw frozen shrimp that we needed to use. I tossed those in for 5 minutes after cooking everything else in the instant pot. Delicious! The kids all enjoyed it as well!
*used bok choy in place of spinach since it’s what I had 🙂
Hey Alyssa,
I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan