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Better For You Chicken and Spinach Ramen. Make this on nights when you want something cozy like ramen, but need something healthier too. This homemade ramen is simple and delicious. All made in the instant pot – with crockpot and stove top directions too. Made using wholesome ingredients and the simplest process. This dish is filled with veggies, chicken, and yummy brown rice ramen noodles. Wonderful on cold chilly nights.
I think I make a new ramen recipe every year, it’s my favorite dinner to make at home. Especially once the weather turns cold and the days begin to become shorter.
It’s so warming and comforting!
But the funny thing? There are a handful of recipes I turn to time after time because they’ve become staples in my kitchen. And this ramen is one of those staples! I created this recipe back in 2017 and I still make it to this day!
We just love it. It’s simple and super quick, wholesome, and most important of all, delicious. My mom and I actually crave the soup once the weather turns chilly enough for the first frost.
Originally when I created the recipe, using the Instant pot was all the rage. Do you remember when it was really having its moment?
I don’t use the instant pot as often these days, but I will say it does work nicely for this ramen. That said, I have provided the stove top and crockpot variations as well. As always, I want to make sure we can all enjoy a yummy, healthy, ramen dish like this!
Here the details
Nothing has changed about this recipe except that I’ll now often add honey-roasted squash to each steaming bowl.
Start out by cooking the bacon. Get it all crisped up. The bacon is used for flavor and nothing else. You’ll only need 2 strips, but of course, if you prefer to not use bacon, you can easily omit it.
From here, basically everything goes into the pot. I like to toss in the mushrooms, then fresh ginger and garlic. I then add red curry paste for heat and flavor.
For the liquids – broth, tamari (gluten-free sauce), and rice vinegar. Then mix in the chicken, dried mushrooms (they’ll add so much flavor to the broth), and acorn squash.
The acorn squash is “extra” and totally optional, but ramen is really so much about the toppings, I love them all! And this squash just makes the soup extra special.
The squash cooks in the broth, then pull it out and drizzle each wedge with honey, and place it under the broiler to crisp up. The roasted squash is such a great, sweet addition to a spicy ramen broth.
To finish, shred the chicken, 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.
Ladle the soup into bowls, then top with all of your favorite ramen toppings, soft-boiled eggs, green onions, carrots, plus chili crisp sauce. Yum!
This dish is so flavorful and so simple. Thankful for easy dinners like this!
Looking for other soup recipes? Here are a few ideas:
Brie and Cheddar Apple Beer Soup
Slow Cooker Creamy White Bean Noodle Soup
Lighter Creamy Broccoli Cheddar Soup
30 Minute Spicy Miso Chicken Katsu Ramen
Lastly, if you make this Better For You 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!
Instant Pot Chicken and Spinach Ramen
Servings: 4
Calories Per Serving: 548 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 strips thick cut bacon, chopped
- 2 cups sliced wild or cremini mushrooms
- 1 tablespoon chopped ginger
- 2 cloves garlic, chopped
- 2-4 tablespoons red curry paste
- 4 cups low sodium chicken broth
- 1/4 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 boneless, skinless chicken breasts
- 1 ounce dried porcini mushrooms
- 2 tablespoons toasted sesame oil
- 4 squares brown rice ramen noodles
- 3 cups fresh baby spinach
- soft boiled eggs, chili crisp sauce, shredded carrots, and green onions, for serving
Quick Honey Roasted Squash (optional)
- 1 small acorn squash, cut into 6-8 wedges
- 1 tablespoon honey
Instructions
Instant Pot
- 1. Set Instant pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Stir in the mushrooms, let cook 2 minutes. Add the ginger, garlic, and curry paste. Cook another minute, until fragrant.2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook on high pressure for 8 minutes.3. Once done cooking, release the steam. Set the Instant pot to sauté. Remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 4. To finish the squash, heat the broiler to high. Rub the squash with honey and season with salt, pepper, and chili flakes. Broil 2-3 minutes, until crisp. 5. To serve, ladle the soup into bowls and top with roasted squash and any other desired toppings. Enjoy!
Crockpot
- 1. Cook the bacon in a skillet oven set over medium heat until crisp, about 5 minutes. Transfer to the bowl of the crockpot. Stir in the mushrooms, ginger, garlic, and curry paste. 2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook 4-6 hours on low or 2-3 hours high.3. Remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 4. Finish as directed about through step 4.
Stove
- 1. Cook the bacon in a large dutch oven set over medium heat until crisp, about 5 minutes. Stir in the mushrooms, let cook 2 minutes. Add the ginger, garlic, and curry paste. Cook another minute, until fragrant.2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook 15-20 minutes, until the chicken has cooked. 3. When tender, remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 4. Finish as directed about through step 4.
This post was originally published on October 12, 2022
I just finished making this Ramen soup for dinner tonight. Such a rich and hearty delicious soup! We loved it. I used 1.5 T of Thai red curry paste and 1/2 T of the Chilli Paste and it was perfect on the spicy barometer for me. My husband shared a Singapore tradition of adding a touch of honey in your bowl at the table. It really deepened the beautiful flavours of this soup. Our veggie garden is full of red and yellow swiss chard right now so I used them instead of the spinach. This soup is a real keeper.
Sounds like an awesome meal! I am so glad you enjoyed this recipe Christine, thank you!
This looks delicious! By the way, your cookbook looks fantastic!! I just got it in the mail today. Can’t wait to try some of the recipes!
Thank you Stephanie! I hope you love the recipes!
Would you add everything to a slow cooker if you don’t have an Instant Pot or still leave the noodles and greens until later?
Add everything to the slow cooker, BUT leave the noodles and greens out until the last 5-10 minutes. Let me know if you have other questions. Hope you love the this. thanks!
How long would you cook the ramen in the slower cooker if you did not have an instant pot?
Ps I love your recipes !
Thanks Jackie 🙂
Hey Jackie!! I would say 4 hours on high, 4-6 hours on low. That will be great! 🙂 Enjoy and thank you!
Hi! I plan to cook in slow cooker tomorrow. Wondering if I still need to cook bacon and sauté ginger on stove before putting everything in?
Hi! Yes, I would cook the bacon on ginger on the stove and then add to the slow cooker. Please let me know if you have any other questions. Hope you love this recipe! 🙂
Or….is the saute function in step 3, used to cook the noodles and spinach? Sorry.
Nope, it is used to cook the bacon.
In step 3 of your instructions, you say that we are suppose to “set the Instant Pot to Saute”. I can’t figure out why we would do that. I think this is a typo?
The recipe looks yummy and I’m happy that you’ll be writing recipes that work in the Instant Pot. I’ve owned my Instant Pot for several years but have never gotten very creative with it. I know I’ll love using it with your ideas.
It’s used to bring the broth up to a boil (or simmer) to cook the noodles and greens
Yes, this is also correct!
Hey Jennifer! You want to saute the bacon and ginger before adding the liquid. Hope that clarifies things for you, but please let me know if you have any other questions. Hope you love this!
Looks delicious! Just wondering what type of curry paste and chili paste you used? Can’t wait to try this one out 🙂
I use Thai kitchens and sambal Oelek! Let me know if you have other questions. Hope you love the ramen!
Did you use a red or yellow curry paste?
I like to use red curry paste. Please let me know if you have other questions. Hope you love the recipe!
How spicy is the broth with this method?
The broth is not too spicy, but you can adjust it to your liking by using less chili paste. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Those photos just make me want to dive into this bowl!
Thank you Maëva!
I got in My, and I love it. I made stock in it over the weekend that was way better than anything I’ve made on the stove. There’s a facebook group too that posts tips and recipes that have really helped me with the learning curve. You can also do the eggs in the ip. I forget how long though. I can’t wait to try this recipe.
That is awesome Lauren! Hope you love the Ramen!
I’m gonna try this tonight! Your new cookbook arrived on my doorstep on Friday. Saturday I made your chicken & ravioli spring time soup . . .OMG!! It was awesome! I cook recipes from your blog all the time but am so excited to now have your cookbook in front of me. It will definitely be well used & loved!
Yay! That is so amazing Paulette! Thank you and I hope you love the other recipes as well!
Yes! This looks delicious and I can’t wait to try it. More instant pot recipes, please! I bought one over the summer on Amazon prime day and I love it! Also love the cookbook, BTW!
YES! I am so glad you’re loving the instant pot because I am too! Oh & even better that you love the cookbook! Thanks Nikki!
Beautiful dish! How do you get such long carrot shreds? They add such an artistic look.
Thanks Ann! I just use a hand help julienne peeler!
This a gorgeous looking ramen!!! xox
Thank you Rebecca!!
I am gonna have to break down and get an instant pot soon. It seems like you can do so much with it. We can, so we have considered a traditional pressure cooker before, but always just stayed away from things that need pressure cooking. Makes me wonder… can you can with an instant pot? hmmm.
You can only do water bath canning and it’s pretty small. You need a pressure canner to can.
I am not sure if you can with and Instant Pot. I wouldn’t think so, but again I dont know. Sorry I could not help more.
Oh I’ve been wanting to try out the instant pot! I’m excited to make this the conventional way, however, because I haven’t been able to get my hands on one yet. Good luck with the retreat! xoxo
Thanks so much Kelsey! I hope you love this ramen!
Being addicted to ramen as much as I am, this will go straight on my to do soon list!!
https://bloglairdutemps.blogspot.pt/
Woo! Hope you love this recipe Ruth! Thank you!!