Easy Ginger Chicken and Spinach Ramen

• 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

Crockpot

1. 1. In the bowl of the crockpot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Cover and cook on low for 4-6 hours or on high for 2-4 hours.
2. 2. Before serving, preheat the oven to 425° F. On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for 25-30 minutes, or until tender.
3. 3. Crank the crockpot up to high. Shred the chicken. Stir in the coconut milk, and spinach. Then submerge the noodles in the broth. Let sit 8-10 minutes or until the noodles are soft.
4. 4. Ladle the soup into bowls and top with roasted squash and other desired toppings. Enjoy!
5. Instant Pot
6. 1. Preheat the oven to 425° F.
7. 2, In the bowl of the instant pot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Cover and cook on 8 minutes.
8. 3. On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for 25-30 minutes, or until tender.
9. 4. Release the steam and set the instant pot to sauté. Shred the chicken. Stir in the coconut milk and spinach. Then submerge noodles in the broth. Let sit 5 minutes, until the noodles are soft.
10. 5. Ladle the soup into bowls and top with roasted squash and other desired toppings. Enjoy!
11. Stove
12. 1. Preheat the oven to 425° F.
13. 2. In a large soup pot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.
14. 3. On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for 25-30 minutes, or until tender.
15. 4. Once done cooking, shred the chicken. Bring the soup to a boil over high heat. Stir in the coconut milk and spinach. Then submerge noodles in the broth. Let cook 3-5 minutes, until the noodles are soft.
16. 5. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

Storing the Soup and Noodles: I recommend storing the soup and noodles separately. Then add the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.