I think I make a new ramen recipe every year, it’s my favorite dinner to make at home. Especially once the weather turns cold and the days begin to become shorter. It’s so warming and comforting! But the funny thing? There are a handful of recipes I turn to time after time because they’ve become staples in my kitchen. And this ramen is one of those staples! I created this recipe back in 2017 and I still make it to this day! We just love it. It’s simple and super quick, wholesome, and most important of all, delicious. My mom and I actually crave the soup once the weather turns chilly enough for the first frost. Originally when I created the recipe, using the Instant pot was all the rage. Do you remember when it was really having its moment? I don’t use the instant pot as often these days, but I will say it does work nicely for this ramen. That said, I have provided the stove top and crockpot variations as well. As always, I want to make sure we can all enjoy a yummy, healthy, ramen dish like this!
Here the details
Nothing has changed about this recipe except that I’ll now often add honey-roasted squash to each steaming bowl. Start out by cooking the bacon. Get it all crisped up. The bacon is used for flavor and nothing else. You’ll only need 2 strips, but of course, if you prefer to not use bacon, you can easily omit it. From here, basically everything goes into the pot. I like to toss in the mushrooms, then fresh ginger and garlic. I then add red curry paste for heat and flavor. For the liquids – broth, tamari (gluten-free sauce), and rice vinegar. Then mix in the chicken, dried mushrooms (they’ll add so much flavor to the broth), and acorn squash. The acorn squash is “extra” and totally optional, but ramen is really so much about the toppings, I love them all! And this squash just makes the soup extra special. The squash cooks in the broth, then pull it out and drizzle each wedge with honey, and place it under the broiler to crisp up. The roasted squash is such a great, sweet addition to a spicy ramen broth. To finish, shred the chicken, then add the spinach and submerge the noodles into the broth to allow them to cook. It’s so nice not having to boil water for the noodles. For the noodles, I love using Brown Rice and Millet Ramen noodles. You can find them at Whole Foods and in many other grocery stores. Ladle the soup into bowls, then top with all of your favorite ramen toppings, soft-boiled eggs, green onions, carrots, plus chili crisp sauce. Yum! This dish is so flavorful and so simple. Thankful for easy dinners like this! Looking for other soup recipes? Here are a few ideas: Brie and Cheddar Apple Beer Soup Slow Cooker Creamy White Bean Noodle Soup Lighter Creamy Broccoli Cheddar Soup Creamy White Lasagna Soup 30 Minute Spicy Miso Chicken Katsu Ramen Lastly, if you make this Better For You Chicken and Spinach Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
