Easy Ginger Chicken and Spinach Ramen

Easy Ginger Chicken and Spinach Ramen...for nights when you need a
cozy but healthy dinner....but you're craving your favorite bowl of
ramen!

Prep Time
15 mins

Servings: 6 Calories: 357kcal Author: Tieghan Gerard 4.32 from 494 votes

Ingredients
340.19 g boneless skinless chicken breasts
944 g low sodium chicken broth
85 g low sodium soy sauce
59.15 g red curry paste
28.35 g dried porcini mushrooms
1 tablespoon fresh grated ginger
1 tablespoon Chinese 5 spice
1 teaspoon black pepper
2 teaspoons honey
180 g canned coconut milk
4 squares ramen noodles
90 g 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. 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. 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. 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.

Nutrition
Calories: 357kcal