Cozy Chicken and Spinach Ramen Recipe

Introduction

This Cozy Chicken and Spinach Ramen is a comforting, flavorful bowl perfect for chilly evenings. Combining tender chicken, savory mushrooms, and fresh spinach in a rich, fragrant broth, it’s both nourishing and satisfying.

Ingredients

• 3 strips bacon
• 2 cups sliced mushrooms
• 1 oz porcini mushrooms (dried and rehydrated)
• 1 tbsp fresh grated ginger
• 4 garlic cloves, minced
• 4 tbsp red curry paste
• 4 cups chicken broth
• 1/4 cup tamari
• 2 tbsp rice vinegar
• 2 chicken breasts
• 2 1/2 tbsp sesame oil
• 4 squares ramen noodles (Lotus Foods brown rice ramen)
• 3 1/2 cups spinach
• 1 tbsp white miso paste
• 1 tbsp fresh lime juice
• 1 acorn squash (halved and sliced into 1-inch half moons)
• 1 1/2 tbsp honey
• Eggs (soft-boiled for exactly 6 minutes for jammy yolks)
• Chili sauce, shredded carrots, and sliced green onions for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the acorn squash slices with honey and a little sesame oil, then roast on a baking sheet for about 20 minutes until tender and caramelized.
2. Step 2: Soak the dried porcini mushrooms in warm water for 15 minutes. Drain, reserving soaking liquid, then chop the mushrooms finely.
3. Step 3: In a large pot, cook the bacon strips until crispy. Remove and set aside, leaving the rendered fat in the pot.
4. Step 4: Add sliced mushrooms, rehydrated porcini, grated ginger, and minced garlic to the pot. Sauté until the mushrooms are soft and fragrant.
5. Step 5: Stir in red curry paste and cook for 1-2 minutes. Add chicken broth, tamari, rice vinegar, and the reserved porcini soaking liquid. Bring to a simmer.
6. Step 6: Add chicken breasts to the broth and poach gently until cooked through, about 10-12 minutes. Remove chicken, shred it, and return it to the pot.
7. Step 7: Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
8. Step 8: Stir in white miso paste, fresh lime juice, and sesame oil into the broth. Add spinach and roasted acorn squash, cooking until the spinach wilts.
9. Step 9: Assemble the ramen bowls: divide noodles among bowls, ladle hot broth with chicken and vegetables over them.
10. Step 10: Top each bowl with a soft-boiled egg cut in half, crumbled crispy bacon, chili sauce, shredded carrots, and sliced green onions. Serve immediately.

Tips & Variations

• Substitute shiitake mushrooms if porcini are unavailable for a similar umami boost.
• Use tofu instead of chicken for a vegetarian version.
• Adjust the amount of red curry paste to control the spice level.
• Soft-boil eggs ahead of time and store in cold water to peel easily.

Storage

Store leftover broth and ingredients separately in airtight containers in the refrigerator for up to 3 days. Noodles are best cooked fresh, but if storing cooked noodles, toss them lightly with oil to prevent sticking and reheat gently before serving. Reheat broth on the stove until steaming hot before assembling your ramen bowl.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular ramen noodles instead of brown rice ramen?

Yes, regular ramen noodles work well if you prefer, though brown rice ramen adds a subtle nuttiness and is gluten-free.

How do I get the perfect soft-boiled egg?

Boil eggs for exactly 6 minutes in gently boiling water, then transfer to ice water immediately to stop cooking. This creates a tender white with a jammy yolk.

Cozy Chicken and Spinach Ramen Recipe

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★★★★★

4.9 from 134 reviews

Cozy Chicken and Spinach Ramen is a flavorful and comforting dish featuring tender chicken breasts, earthy mushrooms, and vibrant spinach in a rich red curry and miso-infused broth. This recipe combines the umami depth of porcini mushrooms and bacon with the freshness of lime and soft-boiled eggs, creating a satisfying and delicious ramen bowl perfect for a quick weeknight meal.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meat & Eggs

• 2 chicken breasts
• 3 strips bacon
• Eggs (soft-boiled for exactly 6 minutes for a jammy yolk, quantity as desired)

Broth & Flavorings

• 4 tbsp red curry paste
• 1 tbsp fresh grated ginger
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1/4 cup tamari
• 2 tbsp rice vinegar
• 1 tbsp white miso paste
• 1 tbsp fresh lime juice
• 1 1/2 tbsp honey
• Chili sauce (to taste)

Mushrooms & Vegetables

• 2 cups sliced mushrooms
• 1 oz porcini mushrooms (dried and rehydrated)
• 3 1/2 cups spinach
• 1 acorn squash (halved and sliced into 1-inch thick half moons)
• Shredded carrots (for garnish)
• Sliced green onions (for garnish)

Other

• 4 squares ramen (Lotus Foods brown rice ramen)
• 2 1/2 tbsp sesame oil

Instructions

1. Prepare Mushrooms and Vegetables: Rehydrate the dried porcini mushrooms in warm water for about 20 minutes until soft. Meanwhile, slice the fresh mushrooms, peel and slice the acorn squash into 1-inch thick half moons.
2. Cook the Bacon: In a large pot or Dutch oven, cook the bacon strips over medium heat until crispy. Remove bacon and set aside, reserving the bacon fat in the pot.
3. Sauté Mushrooms and Aromatics: Add the sliced fresh mushrooms and rehydrated porcini (drained) to the bacon fat. Sauté until soft and fragrant. Add minced garlic and grated ginger, cooking an additional 1-2 minutes until aromatic.
4. Add Curry Paste and Liquids: Stir in the red curry paste and cook for 1 minute. Pour in chicken broth, tamari, rice vinegar, and honey. Bring the mixture to a gentle boil, then reduce heat to simmer.
5. Cook Chicken and Squash: Add chicken breasts and acorn squash slices to the simmering broth. Cook until the chicken reaches an internal temperature of 165°F (75°C) and squash is tender, approximately 10-12 minutes. Remove chicken and shred or slice it once slightly cooled.
6. Prepare Ramen Noodles: In a separate pot, cook the brown rice ramen noodles according to package instructions until al dente. Drain and set aside.
7. Finish Broth: Stir in white miso paste and lime juice into the hot broth. Add spinach and cook just until wilted, about 1-2 minutes. Adjust seasoning with chili sauce to taste.
8. Soft-Boil Eggs: In a small pot, soft-boil eggs for exactly 6 minutes for a jammy yolk. Place eggs in an ice bath, peel carefully, and cut in halves.
9. Assemble Bowls: Divide cooked ramen noodles among four bowls. Ladle the hot broth with vegetables over noodles. Top each bowl with sliced chicken, halved soft-boiled eggs, crumbled bacon, shredded carrots, and sliced green onions. Drizzle with extra chili sauce if desired.

Notes

• Use Lotus Foods brown rice ramen or any preferred gluten-free ramen to keep it gluten-free.
• Rehydrating porcini mushrooms enhances the broth’s umami flavor significantly; be sure to reserve some soaking liquid and add to broth if desired.
• Soft-boiled eggs can be cooked in advance and kept in the refrigerator for a day.
• Adjust chili sauce according to your heat preference; it adds a nice kick to balance the rich broth.
• Leftover ramen can be stored separately in the fridge for up to 2 days; reheat broth and noodles separately for best texture.

Keywords: chicken ramen, spinach ramen, red curry ramen, gluten-free ramen, cozy soup, soft-boiled eggs, porcini mushrooms, quick ramen