Chinese chicken noodle soup ramen spinach isn’t just a mouthful of words it’s a mouthful of flavor, warmth, and soulful nourishment. I first made this dish after a long autumn ride with Rubby, my horse, under a sky streaked with gold. The wind was crisp, the sun low, and all I could think about was a hot bowl of something rich, brothy, and deeply satisfying. That craving led me to create this ramen-inspired twist on traditional Chinese chicken noodle soup, and it’s now a staple on our Texas ranch.
This isn’t the delicate, clear broth soup of childhood sick days. No, this chinese chicken noodle soup ramen spinach recipe leans bold with red curry paste, toasted sesame oil, earthy mushrooms, and tender chicken simmered in an Instant Pot. And the finishing touch? A handful of fresh baby spinach, stirred in at the end until just wilted, adding color, texture, and gentle nutrition.
It’s comfort food, elevated but still simple enough to prepare in under 30 minutes. Whether you use your Instant Pot, crockpot, or a Dutch oven on the stove, the result is a nourishing, flavor-forward chinese chicken noodle soup ramen spinach that wraps around your senses like a well-worn blanket.
I’ve found this soup to be a go-to when I want something hearty yet healthy. It’s packed with protein, greens, and deep umami flavor that builds as it simmers. If you love dishes that layer comfort and spice, try this spicy rice noodle salad with smoked mackerel too another bold bowl that doesn’t hold back.
So whether you’re nursing a cold or craving a cozy dinner, chinese chicken noodle soup ramen spinach is one recipe you’ll want to repeat all season long. Let’s walk through the ingredients next.
Table of Contents
Table of Contents
Chinese Chicken Noodle Soup Ramen Spinach: A Flavorful One-Pot Comfort
- Total Time: 30 minutes
- Yield: 4 servings
Description
A bold, 30-minute Chinese-style chicken noodle soup with ramen, fresh spinach, and a rich curry broth made easily in the Instant Pot, crockpot, or stovetop.
Ingredients
2 strips thick cut bacon, chopped
2 cups sliced wild or cremini mushrooms
1 tablespoon chopped ginger
2 cloves garlic, chopped
2–4 tablespoons red curry paste
4 cups low sodium chicken broth
2 cups water
1/4 cup tamari or soy sauce
2 tablespoons rice vinegar
2 boneless, skinless chicken breasts
1 ounce dried porcini mushrooms
2 tablespoons toasted sesame oil
4 squares brown rice ramen noodles
3 cups fresh baby spinach
Soft boiled eggs, chili crisp, shredded carrots, and green onions, for serving (optional)
Instructions
Set Instant Pot to sauté. Add bacon and cook until crisp, about 5 minutes.
Add mushrooms, let cook for 2 minutes. Stir in ginger, garlic, and red curry paste. Cook 1 minute.
Pour in broth, water, tamari, rice vinegar, chicken, porcini mushrooms, and sesame oil.
Cover and cook on high pressure for 8 minutes.
Quick-release pressure. Shred the chicken and set aside any squash (if using).
Stir in ramen noodles and baby spinach. Let sit for 5 minutes to soften.
To serve, divide into bowls and top with soft-boiled eggs, chili crisp, and fresh garnishes.
For stovetop or crockpot methods, follow same ingredient steps and adjust cooking time accordingly.
Notes
To make vegetarian: omit bacon and chicken, use mushroom broth
Brown rice ramen can be replaced with soba or instant noodles
Soft-boiled eggs: simmer for 6½ minutes, then shock in ice water
Chili oil or chili crisp adds a great finishing heat
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Comfort Food Bowls & One-Pot Meals
- Method: Instant Pot / Crockpot / Stovetop
- Cuisine: Chinese-Inspired
What Goes Into Chinese Chicken Noodle Soup Ramen Spinach
Chinese chicken noodle soup ramen spinach might sound complex, but the ingredient list is refreshingly accessible. It’s the kind of recipe where a few pantry staples paired with bold aromatics come together to create something extraordinary. Whether you’re using an Instant Pot, crockpot, or stovetop, this is a low-effort, high-reward bowl.
The base starts with a savory twist: thick-cut bacon, cooked until crisp. It lends a smoky richness that enhances every spoonful of the soup. Next come the cremini mushrooms, garlic, and freshly chopped ginger, which bring earthiness and warmth. A dollop of red curry paste adds depth and a touch of heat use more or less depending on your spice tolerance.
Once the aromatics are sautéed, it’s time to layer in the liquids: low-sodium chicken broth, water, tamari or soy sauce, and a splash of rice vinegar for balance. Add your boneless chicken breasts directly into the pot, along with a handful of dried porcini mushrooms to infuse even more umami.
The brown rice ramen and fresh baby spinach go in at the end after the chicken is cooked and shredded so they stay tender but not overcooked. The spinach wilts beautifully in the hot broth, adding freshness and nutrients.
This chinese chicken noodle soup ramen spinach isn’t just a one-pot wonder it’s a powerhouse of layered flavor, fiber, and protein. And like many dishes here on the ranch, it can be prepped in advance and reheated beautifully. Just keep the noodles separate if you plan to store leftovers.
Up next, I’ll guide you step-by-step through how to cook this nourishing meal across three methods: Instant Pot, crockpot, and stovetop. It’s fast, flexible, and as soothing as any brothy bowl meant to nourish and restore like this chicken noodles chinese soup.
How to Make Chinese Chicken Noodle Soup Ramen Spinach Three Ways
One of the best things about chinese chicken noodle soup ramen spinach is how flexible it is. Whether you’re in a hurry with your Instant Pot, planning ahead with a slow cooker, or cooking old-school on the stovetop, you can bring this soup together with ease. Let’s walk through each method.
Instant Pot Method:
Set the Instant Pot to sauté. Add chopped bacon and cook until crisp (about 5 minutes). Stir in sliced cremini mushrooms, chopped ginger, garlic, and curry paste. Let it all bloom for a minute. Pour in chicken broth, water, tamari, rice vinegar, chicken breasts, dried porcini mushrooms, and sesame oil. Cover and cook on high pressure for 8 minutes. Quick release when done. Remove chicken and squash (if using), shred the meat, then stir in ramen noodles and spinach. Let sit for 5 minutes until noodles soften and spinach wilts.
Crockpot Method:
Cook bacon in a skillet, then transfer to your slow cooker. Add mushrooms, garlic, ginger, curry paste, broth, water, tamari, vinegar, chicken, and mushrooms. Cook on low for 4–6 hours. Remove and shred the chicken. Stir in ramen and spinach. Let sit 5 minutes before serving.
Stovetop Method:
In a Dutch oven, cook bacon until crisp. Add mushrooms, ginger, garlic, and curry paste. Stir in broth, water, tamari, rice vinegar, chicken, porcini mushrooms, and sesame oil. Simmer 15–20 minutes. Shred the chicken, then add ramen noodles and spinach to finish.
No matter the method, this chinese chicken noodle soup ramen spinach comes together quickly and tastes like it simmered all day.
Want another low-effort bowl with comfort written all over it? Try our chicken potato soup a rustic ranch favorite.
Serving Chinese Chicken Noodle Soup Ramen Spinach with Style (and Flexibility)
Serving chinese chicken noodle soup ramen spinach is all about layering flavor, texture, and visual warmth. Whether you’re feeding a hungry crowd or plating up a cozy weeknight dinner, a few thoughtful garnishes take this dish from delicious to unforgettable.
I love ladling the soup into deep bowls so the ramen curls up naturally under the shredded chicken. The wilted spinach floats on top, tucked between mushrooms and silky broth. Add a soft-boiled egg, a spoonful of chili crisp, and a sprinkle of thinly sliced green onions for that restaurant-style finish. Want more color? Try shredded carrots or a slice of roasted acorn squash for a hint of sweetness.
This chinese chicken noodle soup ramen spinach is also incredibly easy to customize. Swap the brown rice ramen for regular instant noodles, soba, or glass noodles. You can use turkey or leftover roast chicken in place of fresh chicken breasts. Prefer a vegetarian option? Omit the bacon and chicken, and use mushroom broth instead.
For storage, separate the noodles and broth if you’re making ahead. This keeps the noodles from getting mushy. The soup base (broth, mushrooms, shredded chicken, spinach) stores well in the fridge for 3–4 days and freezes beautifully. Reheat gently, then add freshly cooked ramen and toppings before serving.
If this dish leaves you comforted and craving more, you’ll find that same soul-soothing balance in our lentil soup with cumin and lemon a bright, nourishing companion to your ramen rotation.
In every bowl of chinese chicken noodle soup ramen spinach, you’ll taste intention, comfort, and a little bit of adventure just as every recipe at RecipesMouny.com is meant to deliver.
Final Thoughts on Chinese Chicken Noodle Soup Ramen Spinach
Chinese chicken noodle soup ramen spinach is more than just a flavorful recipe it’s an experience wrapped in comfort and convenience. From the smoky richness of bacon and mushrooms to the fragrant curry-laced broth, every step is designed to deliver warmth in under 30 minutes.
It’s flexible, forgiving, and endlessly nourishing. Whether you cook it in an Instant Pot after a long day or simmer it slowly on the stove over a quiet weekend, it adapts to your rhythm. The combination of tender chicken, springy noodles, and fresh greens makes it a complete, soul-satisfying meal.
And like everything we create here at RecipesMouny.com, it’s rooted in love, healing, and the joy of feeding others. I hope this dish finds a place at your table again and again.
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Frequently Asked Questions about chinese chicken noodle soup ramen spinach
Can you use spinach in Chinese chicken noodle soup?
Absolutely. Spinach adds both nutrition and texture. In this recipe, fresh baby spinach is stirred in at the end so it wilts perfectly without overcooking.
What type of ramen noodles are best for Chinese-style soup?
Brown rice ramen noodles work beautifully here for their nutty taste and springy texture. However, regular wheat ramen, soba, or even glass noodles also pair well with the broth.
How do you make Instant Pot chicken ramen with spinach?
Sauté bacon and aromatics, then add broth, seasonings, and chicken. Pressure cook for 8 minutes, shred the chicken, stir in ramen and spinach, and let it sit until the noodles are soft.
Is Chinese chicken ramen soup healthy for weeknight meals?
Yes! This chinese chicken noodle soup ramen spinach is packed with protein, low in processed ingredients, and rich in fiber and minerals thanks to mushrooms and leafy greens. Plus, it’s ready in just 30 minutes.