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