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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.
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.
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.
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.
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!
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
Servings: 6
Calories Per Serving: 357 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
- 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
- soft or hard boiled eggs, for serving
- carrots, green onions, chilies, and cilantro, for serving
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.
I’ve made several of Tieghan’s ramen recipes, and they are all fabulous. The broth for this recipe is incredibly good! And I had never tried adding acorn squash, but it turned out great. Adding to fave recipes!
Hey Jessica,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
I made this for last night’s dinner and we all loved it! I was initially hesitant about adding the roasted butternut squash cubes, but we all agreed that they added a wonderful flavor and texture to this great recipe. By the way, this was the 7th Half-Baked Harvest recipe I’ve made for us in the past two weeks alone. We’re definitely big fans of yours!
Hey Lynn,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
This is a family favorite! My 1 and 4 year old love it (minus the curry paste). The roasted squash is a must 🤤 I cook it in my instant pot and it’s excellent every time!
Hey Amber,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
Have made this recipe twice – once in Instapot and once in crock pot. Doubled the recipe in the Instapot which took way longer as I was told too much liquid in the pot for it to seal quickly? So second time I made in crock pot and turned out just as well and didn’t stress me out as much. My family LOVES this meal and will be on a definite rotation in our house!
Hey Anne,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Sorry about the instant pot! xx
Made this last night with a few modifications and the whole family loved it! We didn’t have mushrooms so I carmelized onions in the instant pot before adding everything else, and used kale instead of spinach. Will definitely be making this again!
Hey Erin,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
Delicious, the whole family loved it. I made it via the stovetop method. I would definitely recommend seeking out the millet brown rice noodles suggested, they had a great flavor and texture… thanks for the great recipe!
Hey Stephanie,
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! xx
Who knew I could make Ramen with that umami deep flavor and in the pressure cooker?!?! Definitely going into my winter rotation. I can’t wait to make this for the college kids when they come home!
Hey Julia,
Happy Wednesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! xT