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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.
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Another successful HBH recipe! I love that this one is in the slow cooker. I can wake up a little earlier in the morning, set it for lunch, and I have a delicious hot lunch perfect for a rainy Fall day. I didn’t have any coconut milk so I substituted 2% milk and it still came out delicious. I am so excited for these leftovers! A little on the spicier side, but it’s just the way I like it.
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear you enjoyed it! xTieghan
What do you do with the ramen flavoring packs? Do you use them in the recipe?
Hi there! I usually just throw mine out but you can definitely keep yours and put them in if you want! xTieghan
I cannot wait to make this recipe! My partner despises mushrooms though and I know he won’t eat this with mushrooms. Could you suggest any alternatives that would still offer similar flavors/textures? Thank you!
You can’t taste the mushrooms at all. In her IG stories, Tieghan pulled all the mushrooms out before shredding the chicken and adding spinach/coconut milk. They’re added to bring flavor to the broth, but again, can’t taste it in the broth and if they’re pulled out before serving, hopefully your partner will not notice 😉
Hi Carrie!
Was planning on making this one myself and my daughter is actually allergic to mushrooms! Weird I know…anyway I was thinking about maybe adding some fish sauce for a bit of depth of flavour.
May I ask what serial numbers of crockpot you use please? I can’t seem to find yours online…
Here is the link to my crockpot! 🙂
https://rstyle.me/+OJZQKctgoTIyGdp0jhRkDw
xTieghan
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Do you just eat the skins on the squash?
Yes! xTieghan
This sounds delish but I’m not a fan of curry. Do you think it would still come together well w/o the paste? Thanks!
Is there something I can sub for chinease spice
Garam Masala! 🙂 xTieghan
Would chicken thighs work instead of breast?
Hi, I just watched her Instagram stories where he made this step by step and she said it’s perfectly fine to use thighs.
Yes, that would work just fine! xTieghan
YUM, another keeper. I had to substitute baby bella mushrooms for the porcini (my go to store was out). I also used chinese noodles rather than the ramen. it was terrific, don’t leave the boiled egg out. Paired it with a Trimbach Gerwurztriminer.
I made this tonight and it’s so, so good! My VERY picky 13 year old asked if we could have it again tomorrow! Make this tonight, it’s a game changer.
I am not a fan of acorn squash. Is there another vegetable that would make a good substitute?
Sweet potato, carrots, or butternut squash! 🙂 xTieghan
Instant pot cooking directions are missing what setting to use in the IP – high or low. I see a comment that someone did low but didn’t mention how long. We’re looking forward to trying this out, never made a bad HBH recipe!
Hey Betsy,
You will want to cook on high pressure for 8 minutes. Please let me know if you have any other questions! xTieghan
Thank you!!!
For the acorn squash (it’s been over a decade since I’ve had acorn squash!) do you have to peel to roast? I can’t tell from the pics if yours still has the peel on or not. Thanks!
Hi there! I don’t peel mine to roast them 🙂 xTieghan
How would you cook it if you don’t have a slow cooker?
She included directions for slow cooker and under that you’ll find directions for instant pot and stove top. Enjoy
I’m not a fan of coconut – can I substitute something else for it?
I haven’t tried the recipe yet but I assume you could do chicken broth and miso for a different flavor!
The coconut milk is essential to calm the Curry paste and it is not too discernible.
Agreed that the coconut milk was not discernible at all. However, I also added white miso paste for another depth of flavor and you could do just that (see some of her other ramen recipes and the broth base she recommends).