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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/cozy-chicken-and-spinach-ramen-recipe/