Ramen Ayam dan Bayam Pot Instan
Make this on nights when you want something cozy like ramen, but need something healthier too!
Ingredients
4 servings
Instructions
- 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!
- 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.
- 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.
Nutrition per serving
548kcal
💰 Cost Estimate
Total Ingredients
$1885.00
$1885.00
Per Serving
$471.00/serving
$471.00/serving
🏠 Savings
~$3770.00 vs buying!
~$3770.00 vs buying!
📋 Price Breakdown (88% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| strips thick cut bacon | 2 | $264.00 |
| sliced wild or cremini mushrooms | 2 cups | $263.00 |
| chopped ginger | 1 tbsp | $16.00 |
| garlic | 2 cloves | $395.00 |
| -4 tablespoons red curry paste | 2 | $25.00 |
| low sodium chicken broth | 4 cups | $67.00 |
| tamari or soy sauce | 0.25 cup | $60.00 |
| rice vinegar | 2 tbsp | $12.00 |
| boneless | 2 | - |
| dried porcini mushrooms | 1 oz | $132.00 |
| toasted sesame oil | 2 tbsp | $30.00 |
| squares brown rice ramen noodles | 4 | $79.00 |
| fresh baby spinach | 3 cups | $484.00 |
| soft boiled eggs | - | - |
| acorn squash | 1 small | $40.00 |
| honey | 1 tbsp | $18.00 |
*Estimated market prices, may vary by region
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