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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.
Easy Ginger Chicken and Spinach Ramen | halfbakedharvest.com

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Comments

  1. 5 stars
    Wow! This was so easy and had amazing flavor. Halved the recipe but followed Slow Cooker recipe exactly. It was perfect!

  2. I haven’t made yet, looks delicious! Any comparable substitute for coconut milk? I’m allergic unfortunately

  3. 5 stars
    This was the most delicious ramen recipe I ever made! I loved the broth and the addition of the squash on top was amazing. I will definitely be making this again. I followed the recipe pretty closely and only made some minor changes. I ended up adding the whole can of coconut milk so it didn’t go to waste and adding some leftover onion/garlic I had in the fridge to use it up. I sautéed the onions/garlic in a little coconut oil before adding the remaining ingredients.

  4. This was yummy and went together fast. I actually assembled it all the night before in my crockpot so that the chicken could defrost overnight. In agreement with other comments, I liked the flavor without the coconut milk, so I omitted that. And I used baby bella mushrooms because I couldn’t find dried porcini at my grocery store. The curried roasted squash is wonderful by itself and I would totally serve it as a side dish!

  5. 5 stars
    I loved this recipe. I usually make just a traditional ramen bowls, but I loved the curry twist on it. (Though be forewarned, your house will smell like curry for the next two days!) and served it with toasted naan

  6. 5 stars
    I loved this! Unfortunately I didn’t measure the curry paste because I thought I was out 😓 but it came out delicious! The broth really balances out the curry taste of the squash! I think next time I’m going to omit the chicken and add tofu. I also used dried shiitake mushrooms because it’s what I had and it came out so good!

  7. 5 stars
    Delicious! It made my husband sweat but we both enjoyed the flavor. I like this way of roasting butternut squash.

  8. 5 stars
    Ooh boy, this one was a hit! It’s spicy, creamy, easy, and totally hits the spot. Serious comfort food for those chilly evenings.

  9. 5 stars
    Made it to the recipe, except added the whole can of coconut milk and about half the red curry paste to lighten up the spice, also used a pound of chicken thighs instead of breast because that is what I had. Everyone at the table loved it and was excited there were leftovers for lunch the next day. I made a charcuterie board to sit on the table with all the toppings and also added avocado and lemons, but wondered if limes would have been better. Great meal and will do again! Thanks!!!

  10. 3 stars
    Pretty good but the Chinese Five Spice was a confusing flavor in the broth that definitely did not reminisce of ramen. I liked the kick from the curry paste though. Try adding some fresh minced garlic upon serving!

    1. Hey there! So glad you enjoyed this recipe, thanks so much for giving it a try! And I appreciate this feedback! xTieghan

  11. 5 stars
    Words spoken at the dinner table: “Wow, this is amazing! You could make this again!” I didn’t let on how easy it was 😉. Thanks so much.

  12. 4 stars
    This was a very easy weeknight meal, (crockpot method)but it was too spicy for my kids which was a big bummer. I used the brand of red curry paste recommended which had nice flavor, but in the future I will use half as much. The kids did enjoy choosing their own toppings and customizing their bowls. To salvage the leftovers I may add more chicken stock to dilute out the spice. Will definitely make again with modifications.

    1. Hi there! I’m so sorry this turned out to be spicy, but I’m glad it was still enjoyed! Thank you for the feedback! xTieghan

  13. 4 stars
    I usually love all of Tieghan’s recipes but this ramen was super hot and we like spicy food. I might try this again but cut back on red curry paste. Maybe a tbsp instead of 1/4 cup and then add more if necessary. The sweetness of the squash was an awesome addition. I make her katsu chicken ramen all of the time as it is a staple in our house.

    1. Hi Angela! I’m so sorry this recipe wasn’t enjoyed! Thanks so much for the feedback, I really appreciate it 🙂 xTieghan

  14. 5 stars
    WOW! This was so delicious. I found it to be better than my local ramen spot. It was warming, herby, full of flavor and filling. I had trouble finding porcini mushrooms so I just used chopped bellas and it was totally fine. Cannot wait to have the leftovers for lunch today. This will definitely be a winter staple for sure.

  15. 5 stars
    This is delicious and very easy to make. We didn’t have Chinese 5 spice but substituted with garam masala. We also left out the mushrooms. It turned out great!

    1. Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan

  16. 4 stars
    I made this exactly according to the recipe except for the dried mushrooms (the store was out of them). This was perfect for me (I love spicy food) but WAY too spicy for my family. I will make it again for sure but cut back on the red curry paste. Super easy and you are right – our home smelled so good while it was cooking in the crockpot all afternoon.

    1. Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan

  17. 5 stars
    The flavor was great! I did not add the coconut milk as the broth was already tasty and I used sweet potatoes instead of the squash, a Portobello mushroom instead of dried mushrooms and tofu instead of chicken. Delicious and easy!

    1. Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan

  18. 5 stars
    This recipe is AMAZING! I made a couple changes based on what I had in the pantry…skipped coconut milk since the broth was amazing on its own (though I am sure adding it would have been awesome too). Used kale instead of spinach, and tofu instead of chicken. I will definitely make this again and again!

    1. Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan

  19. 5 stars
    I made this for college daughters who are sick of dorm food and requested a good meal. We all loved it. 4 c water and 4 c chicken broth?

  20. 5 stars
    This recipe was amazing and so easy to make! It was very spicy. So if you only want moderate spice I would recommend adding less red curry paste but the flavors were incredible, will definitely be making again! Thank you so much!

      1. Just clarifying – all the recipes say 4 cups of broth AND 4 cups of water. Is it 8 cups TOTAL liquid? THANK YOU!!!

  21. 5 stars
    This is so good!!!! I used shredded rotisserie chicken and added some better than boullion to the broth to compensate for not cooking the chicken. Topped with green onions, cilantro and left over crispy wanton chips from a restaurant. Next time I’ll try topping with peanuts (they’re not in the ingredient list but are mentioned n the instructions….so I didn’t know to pick some up). Planning to make again this week (big deal for me as I love to try new recipes but this one will be a staple I am sure). Thank you!

  22. 5 stars
    This was absolutely delicious. Perfect fall/winter ramen! I used soba noodles as it is what I had on hand. Will be making this again very soon!

  23. Made this without chicken meat and use dried morels from my woods in Lieu of porcini. . I also used cashews instead of peanuts. The roasted butternut squash was a beautiful addition. A+ on nummy combination of flavors.. ♥️

  24. 5 stars
    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.

    1. Hi there! I usually just throw mine out but you can definitely keep yours and put them in if you want! xTieghan

  25. 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!

    1. 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 😉

    2. 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.

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  27. 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!

    1. Hi, I just watched her Instagram stories where he made this step by step and she said it’s perfectly fine to use thighs.

  28. 5 stars
    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.

  29. 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.

  30. 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!

    1. She included directions for slow cooker and under that you’ll find directions for instant pot and stove top. Enjoy

    1. 5 stars
      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).