Easy Ginger Chicken and Spinach Ramen
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy ramen bowl with tender chicken breast, fresh spinach, and vegetables simmered in a ginger-curry coconut broth. This homemade version tastes deeply satisfying while remaining relatively healthy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 pound boneless skinless chicken breasts
- 4 cups low sodium chicken broth
- 1/3 cup low sodium soy sauce
- 1/4 cup red curry paste
- 1 ounce dried porcini mushrooms
- 1 tablespoon fresh grated ginger
- 1 tablespoon Chinese 5 spice
- 1 teaspoon black pepper
- 2 teaspoons 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 tablespoon extra virgin olive oil
- 1 tablespoon spicy curry powder
- kosher salt and black pepper
- soft or hard boiled eggs, for serving
- carrots, green onions, chilies, and cilantro, for serving
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 2512mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1732mg
- Calcium
- 203mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2512MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.