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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 can’t even imagine how much work is involved in coordinating a retreat let alone the roller-coaster of emotions! I have no doubt it’s going to be fantastic!
I’m grateful I’m not the only one who doesn’t read the instructions, it drives my partner c-r-a-z-y!. 😉 Quick Q, do you think the Instant Pot is worth all the hype? In hindsight would you buy it again?
Keep up the incredible work. I literally just ate breakfast, but I can’t wait to try this recipe!
Hey Kylie!! Thank you so much for your kind comment!! 🙂 So sweet!
So, honestly I am still trying to figure it out. It is great for getting things cooked fast, so if you need dinner in a hurry then it might be worth it. If you love your slow cooker though, I might stick with that! Sorry I could not help more! I am testing recipes and just seeing how it goes!
I am so in love with this!
I am so glad! Thank you Jennifer!
What kind of Ramwn noodles did you use?
Doh! I clearly wasn’t paying attention this morning…I obviously need to have my coffee before surfing recipes. Thanks for putting the ramen brand in the post and recipe!
I like brown rice ramen. Link below!
http://rstyle.me/n/csigfnb9wzf
Really really love this, thank you, ramen is such a wonderful set of flavors, I even love the extra protein shot in the hard boiled egg! Hope you’re at least able to enjoy all of the dishes you’ll be making at your retreat this weekend!
Thank you so much Sabrina!
Only you can make a bowl of ramen look that gorgeous and delicious Tieghan! Can’t wait to make one myself!
Thank you so much Mary Ann!
This looks awesome!! Good luck this week… you will do great! 🙂
Thank you Natasha!
I LOVE ramen so much!
Haha me too!!
I made this last night and it was such a hit! I just got an instant pot myself and this was the first recipe I tried with it. I’d love to see more instant pot recipes from you! Now to start on that dutch oven bread for tomorrow’s dinner….
That is so great! I will have to start doing more recipes with it! Thanks Gabrielle & I am so glad you loved this recipe!
I made this last night and WOW is the best way to describe it! My husband specifically asked for ramen last night so I flipped onto your site to see what I could find, and the recipe you posted that morning was ramen… definitely a sign! It was seriously so good, we ate every last bite. I don’t own an instant pot, so just simmered on the stove for a good hour/hour and half. Only thing different I did was sautee some fresh corn and jalapeno and add with the spinach at the end. I never comment on posts, but I DO make your recipes all the time and they are never a disappointment. I cook probably 4 days a week (almost always a new recipe) and the crunchy pork ramen is still up there as one of our favorite meals I have ever made. Thank you and keep them coming 🙂
What perfect timing!! I am so glad you both enjoyed this recipe Kayti! Thank you!
So excited for instant pot recipes! Just got one for my birthday last week-still figuring it out, but everything I’ve tried has been awesome so far 🙂 Your cookbook is amazing btw-so many recipes I can’t wait to make and every picture is absolutely gorgeous!
Thank you so so much Amberley! I am so glad you love the cookbook & this recipe! ?
Oh wow. Gorgeous
Thank you Tania!
I want this bowl of goodness in my life!
?
I could eat this every night of the week!
That is awesome! So glad you like it Leigh!
We are always on the hunt for good ramen. This looks so crazy delicious!
Thank you so much Matt!!
This looks so good, the perfect Monday night comfort meal!
Yes! Thanks Laura!