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Easy Ginger Chicken and Spinach Ramen, best for nights when you need a cozy but healthy dinner, but you’re craving your favorite bowl of ramen. This homemade ramen is simple and delicious. All made in the crockpot (instant pot and stove directions included), using healthy ingredients. It’s creamy, spicy, filled with veggies, chicken, and ramen noodles. Perfect for a cold night in after a long busy day.

Easy Ginger Chicken and Spinach Ramen | halfbakedharvest.com

We finally had our first snow on Saturday…cozy season has officially begun. It’s the time for mid-afternoon steaming mugs of hot chocolate, creamy pasta, chili, and soups for dinner.

So it’s my favorite time…sharing this ramen felt perfectly fitting for a chilly fall Monday. It’s the kind of ramen that’s so easy to prepare, so warming, and of course, delicious.

Easy Ginger Chicken and Spinach Ramen | halfbakedharvest.com

Let’s talk about the details

For this ramen, you can make it in the crockpot, instant pot, or on the stove. I’ve included directions for each, and either method works great! When I have the time, I love to cook the soup low and slow all day in the slow cooker.

It always makes the house smell so good. It’s also nice knowing early on in the day that dinner is basically ready to go.

For all three variations, the soup ingredients all go into one pot. They’re simmered together until the chicken is cooked through and shreds easily.

Next, stir in a splash of coconut milk, which adds a heartiness and creaminess that I really love.

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.

Easy Ginger Chicken and Spinach Ramen | halfbakedharvest.com

The curry roasted squash

This is “extra”, but for me, ramen is really so much about the toppings. I love them all! And this squash just makes the soup extra special.

Toss cubed acorn or butternut squash with spicy curry powder and then roast away until the squash is soft and browning on the edges. If you use the crockpot, do this just before serving. If you’re making this in the instant pot or on the stove, roast the squash while the soup simmers.

Easy Ginger Chicken and Spinach Ramen | halfbakedharvest.com

Finish it up

Ladle the soup into bowls, then top with all of your favorite ramen toppings. For me, that means lots of curry roasted squash and a soft boiled egg. Then I finish with carrots, green onions, and lots of cilantro, plus toasted sesame seeds and chili flakes.

This ramen is perfect for any night of the week. Whether it’s cool and crisp, pouring rain, or a night where you want a healthy dinner and want it fast.

It’s warm, a little creamy, and the sweet-spicy squash on top really seals the deal. It is so good…and so easy. Thankful for easy dinners like this!

Easy Ginger Chicken and Spinach Ramen | halfbakedharvest.com

Looking for other soup recipes? Here are a few ideas: 

Brie and Cheddar Apple Beer Soup

Slow Cooker Chipotle Chicken and Avocado Rice Soup

30 Minute Creamy Chicken and Parmesan Sage Dumplings

Lastly, if you make this Easy Ginger 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!

Easy Ginger Chicken and Spinach Ramen

Prep Time 15 minutes
Servings: 6
Calories Per Serving: 263 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

Crockpot

  • 1. In the bowl of the crockpot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Cover and cook on low for 4-6 hours or on high for 2-4 hours.
    2. Before serving, preheat the oven to 425° F. On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for 25-30 minutes, or until tender.
    3. Crank the crockpot up to high. Shred the chicken. Stir in the coconut milk, and spinach. Then submerge the noodles in the broth. Let sit 8-10 minutes or until the noodles are soft.
    4. Ladle the soup into bowls and top with roasted squash and other desired toppings. Enjoy!

Instant Pot

  • 1. Preheat the oven to 425° F.
    2, In the bowl of the instant pot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Cover and cook on 8 minutes.
    3. On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for 25-30 minutes, or until tender.
    4. Release the steam and set the instant pot to sauté. Shred the chicken. Stir in the coconut milk and spinach. Then submerge noodles in the broth. Let sit 5 minutes, until the noodles are soft.
    5. Ladle the soup into bowls and top with roasted squash and other desired toppings. Enjoy!

Stove

  • 1. Preheat the oven to 425° F.
    2. In a large soup pot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.
    3. On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for 25-30 minutes, or until tender.
    4. Once done cooking, shred the chicken. Bring the soup to a boil over high heat. Stir in the coconut milk and spinach. Then submerge noodles in the broth. Let cook 3-5 minutes, until the noodles are soft.
    5. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

Notes

Storing the Soup and Noodles: I recommend storing the soup and noodles separately. Then add the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.
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Easy Ginger Chicken and Spinach Ramen | halfbakedharvest.com

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  1. 5 stars
    Made this romen last night and it was AMAZING! I choose to follow the stovetop, because time, and worried the flavor may be flat due to the shortened process but it was perfect. Full of flavor and a balanced complexity. Leftovers for lunch were just as delicious. Next time I will plan for the crockpot to test the difference. Thank you!!

  2. 5 stars
    I made this tonight & it was a big hit. I left out the squash (because my family turns up their noses at any kind of squash). I also switched the red curry paste for green curry because I like it so much. I didn’t have the mushrooms, but I added some of Trader Joe’s Umami mushroom powder to get that flavor. Absolutely delicious – so much going on in that broth! Yummy!

    1. Hey Kirsten,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  3. 4 stars
    I thought this was delicious. I used tofu and bean curd skin instead of chicken, and added dried Thai chilies, which I personally needed because I love spice. Next time I would cook the noodles separately. Will definitely make again!

    1. Hi there,
      Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!🎄🎁 xTieghan

  4. 5 stars
    This recipes involves a few unique ingredients but it is so worth it! Absolutely delish and it made a ton! I couldn’t find dried mushrooms so I just roasted fresh with the squash. It was outstanding. I also used red curry powder because I could not find spicy. 10/10 would recommend and make it again. Putting it the crockpot was super ready!

    1. Hey Emily,
      Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan

  5. 3 stars
    Unfortunately this recipe just did not taste good to me. I think the reason was that red curry paste options and 5 spice powder options vary greatly in flavor and potency. I knew my 5 spice was potent so I used half of what it called for and it was still unbelievably overpowering. Additionally, I didn’t get a hint of curry flavor just spiciness in this. If I made this again I would try using the exact brands that were used here otherwise it just turned into a huge amount of food that we couldn’t get through. We used the crockpot for cooking it.

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