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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.
This recipe is INSANE!! We cook and dine out a lot and this is so delicious. I just cooked the noodles on the side and I’m salivating even typing this. Great work! Thank you, it will become a staple in our house. I never review anything but this one deserves every bit of praise – Bravo!
Hey Alexandra,
Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
I’m making this tomorrow and wondered if you peel the acorn squash before roasting?
Hey Katherine,
I find it easiest to slice the squash, roast it, and then scoop it from the skin. I hope you love this recipe, please let me know if you give it a try! xTieghan
I have made this twice already in under a week! This is going to be a new staple meal in our home. My hubby loves Asian cuisine and is sometimes fussy about it and he loved it! Now he wants it every day haha. Delicious!!
Hi Candace,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
This was easy to make and super flavorful. Really, really good!! Making it again for the second time again tonight!
Hey Renee,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
I thought it was a wonderful recipe, too; my husband even requested it and I’m making tonight for dinner. Delish and easy!
Hey Becky,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
So flavorful! We used dried foraged morels in place of the porcini. Thank you for my new favorite ramen.
Hey Erika,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
Is there a way to make this broth without mushrooms? My husband is very allergic but this sounds like right up his alley flavor profile wise! Thanks!
Hey Lindsey,
Just skip the mushrooms and use another veggie that he enjoys. I hope you love the recipe, please let me know if you give it a try! xTieghan
I changed a lot of things in this recipe, because I had things in my fridge I needed to use, but it turned out really well! I’m sure it only would’ve been better if I could’ve followed it directly. I used liquid aminos instead of soy sauce and brown sugar instead of honey, because it’s what I had. I also couldn’t find Chinese 5 Spice at my regular grocery stores, so like someone else I substituted for garam masala. It definitely had a more Indian flavor to it, but overall still liked by everyone. I also added cayenne and red pepper flakes for spice 🙂
Thanks for the recipe!
Also, I replaced the squash with red baby potatoes… and I think I have a new favorite seasoning for potatoes!
Hey Carroll Ann,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Thanks for sharing what worked well for you! Have the best day! xTieghan
This looks amazing, and I’ll definitely try it with some modifications for food allergies. Please note that standard soy sauce contains gluten, so the recipe as it’s written is actually not gluten-free. Tamari is usually a good gluten-free soy sauce option for those who can tolerate soy. Thanks for the recipe.
Hi there! Thanks so much for letting me know! I hope you enjoy this recipe 🙂 xTieghan
This wasn’t a favorite in our house unfortunately. My Korean husband really didn’t like the coconut milk and felt the dish wasn’t very authentic. For me the spices were just too much (not as in too much heat, but as in quantity too much)… My kids liked it though so that was a plus!
Hey Jessica, thanks so much for letting me know! I’m so sorry this recipe wasn’t enjoyed! xxTieghan
Hey Jessica, I missed the part where she made claims this was a super-authentic Korean recipe. ? Maybe you either like it or not and get over yourself.
Just so you’re aware the ramen noodles that you’ve linked to thrive market are green miso noodles. I’m assuming that’s a mistake..? I happened to have udon noodles, so I used those instead. The broth has great flavor!
Hey, thanks so much for letting me know! xTieghan
I made this with some leftover pulled pork. Delish! Even my son commented that the broth is so good!
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
Made this tonight and my husband said it was an explosion of fall and Asian flavors! Already thinking of when I can make it next. Subbed bok choy for the spinach, garam masala for Chinese 5 spice, and thinly sliced button mushrooms for the dried porcinis and still A+.
Hey Cara! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
Made this last weekend and omg was it delicious!!! I made a double batch to share with friends and it was a hit with everyone!
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
Is there a substitute I could use for the 5 Chinese spice?
Garam Masala or Cinnamon! xTieghan
Can I substitute fresh mushrooms for the dried porcini mushrooms? If so, when would I add them? Thanks!
Hi Mary,
Sure, that will work well for you. I would add in step 1 to cook in the broth. I hope you love the recipe, please let me know if you give it a try! xTieghan
Amazing!!
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
Super delicious! I didn’t think it was overly spicy, just enough to warm everyone up on a fall day. I need to practice my soft-boiled eggs, though!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan