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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
Just made this and wow! Sooo good! I have never made ramen before and this recipe is so easy. I will definitely be making this again!
I am so glad you enjoyed this Jodi! Thank you!
What type of curry paste do you use?
I use Thai Kitchens Thai Curry Paste. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Oh my, this is GOOO-HOOOOD!!!
I just finished my first bowl of this ramen, and it’s superyummilicious! Thank you for sharing the recipe.
I’d be curious to learn what chili paste you use. I had some Thai chili paste and since my grocery store didn’t have much else on offer, I just used it. Came out tasting like Japanese ramen all right, but I wonder what a perhaps better choice might be?
HI! I use Sambal Oelek. I am sure what you used is great! Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
I’ve made this twice already this month. Great recipe. I did reduce the chili and curry amounts a bit for my young children. We love this ramen.
I am so happy to hear that! Thank you Susan!
First time using instant pot so forgive the stupid question but do u put this in the soup function and then pressure?
HI! I use the manual button for this recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made this for us all for dinner the other night and we all loved it. The family have asked me to cook it regularly, so we’re going to make it a weekly thing. Great recipe – and I cooked it in a pot on the stove as I don’t have an instant pot. Thanks for a lovely recipe!
That is so amazing to hear! I am so glad you and your family liked this Jo! Thank you!
I found this recipe a week ago…I made it tonight, without ANY of the extras (no scallions, carrots, egg (pressed for time!)) and it is delicious. Not too spicy, not too bland; winning all around for our crew. Thank you!
I found your blog just before Christmas. I have yet to make a recipe my family doesn’t love. Your cookbook is phenomenal; don’t let anyone tell you otherwise.
Again, thanks.
I am so glad you liked this and that you are enjoying my book! Thank you Les!
Quick question because 20 mins to cook the chicken and vegetables seems too long – when I make tortilla soup I cook for 5 to 6 mins and NPR for 10 mins. I know that you don’t NPR but to a QR is that why you cook it for so long? I just don’t want me chicken tough.
Thanks
HI, I am sorry, I am not really sure what you are asking. I use and Instant Pot, what are you using? Hope I can help!
I made this recently, and it was a winner! I hope to make again soon, but I was wondering if you’ve ever tried with a frozen chicken breast. If so, any suggestions on adjusting the time? I’m fairly new to the instant pot (but also in love). Thanks!
I have not tried with frozen chicken, but just increase the cooking time by 10-15 minutes and it should be great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂
Why do you put the pot on sauté again after releasing the pressure?
It helps to bring the soup to a boil and cook the noodles. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂
I love this. I have made it twice now. The second time, I subbed the sesame oil for fish sauce and cut out the bacon and its only 7 smart points on Weight Watchers. Not bad for it being so tasty. This is my Sunday night go to from now on. Thanks, Tieghan!
That is amazing! I am so glad you like this recipe, Samantha! Thank you!
What kind of chili paste should I use? Thai Kitchen’s Roasted Red Chili Paste? I live in Canada, so I was thinking of using a local product: Spicy Chili Miso Okazu (product link here: https://www.abokichi.com/products/okazu-japanese-miso-chili-oil-condiment). Did you use something similar to one of these products? Finally, will That Red Curry Paste work for the curry?Thanks!
Whoops, I meant “Thai Red Curry Paste” for the curry!
Thai Red curry paste will work great! That is what I use. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi there, I just came across this delicious sounding recipe but I have no instant pot and my slow cooker is too small. Would I be able to do this on stove top? If so, any idea how long I would cook chicken with all the ingredients minus the noodles and greens? Same amounts of ingredients ok to use in stove top method? Thanks! 😀
HI! Yes, this works great on the stove top. I would actually just follow the directions and cooking times as listed, but cook over medium heat on the stove. That will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Do you have any recommendations On timing if I’m cutting the recipe in half and making it in a 3 quart instant pot?
I would cook about 10 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi there! I made this last week with chicken and it was delish, however this week I’ve got a request for pork ramen. Could I substitute pork for chicken? And if so, what cut if pork would you recommend and would it change the cooking time at all? Thanks!
HI! Pork will be great. I would use a smaller pork butt and increase the cooking time by about 30 minutes. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂