Easy Ginger Chicken and Spinach Ramen

Name: Easy Ginger Chicken and Spinach Ramen
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 3/4 lb boneless skinless chicken breasts; 4 cups low sodium chicken broth; 1/3 cup low sodium soy sauce; 1/4 cup red curry paste; 1 oz dried porcini mushrooms; 1 tbsp fresh grated ginger; 1 tbsp Chinese 5 spice; 1 tsp black pepper; 2 tsp 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 tbsp extra virgin olive oil; 1 tbsp spicy curry powder; kosher salt and black pepper; soft or hard boiled eggs, for serving; carrots, green onions, chilies, and cilantro, for serving

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!

⏱ 15 min 🔨 Prep 15min 📊 Easy 🍽 6 servings 👁 8

Instructions

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!
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!
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!

Rice & Noodles Chicken & Poultry

Nutrition per serving

357kcal

💰 Cost Estimate

Total Ingredients
$1255.00

Per Serving
$209.00/serving

🏠 Savings
~$2510.00 vs buying!

📋 Price Breakdown (78% ingredients detected)

Ingredient	Amount	Subtotal
boneless skinless chicken breasts	0.75 lb	$48.00
low sodium chicken broth	4 cups	$67.00
low sodium soy sauce	0.3333333333333333 cup	$80.00
red curry paste	0.25 cup	$7.00
dried porcini mushrooms	1 oz	$132.00
fresh grated ginger	1 tbsp	$16.00
Chinese 5 spice	1 tbsp	-
black pepper	1 tsp	$22.00
honey	2 tsp	$12.00
canned coconut milk	0.75 cup	$9.00
squares ramen noodles	4	$234.00
baby spinach	3 cups	$484.00
acorn squash - cubed	1	$40.00
extra virgin olive oil	1 tbsp	$34.00
spicy curry powder	1 tbsp	$70.00
kosher salt and black pepper	-	-
soft or hard boiled eggs	-	-
carrots	-	-