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Chicken Spinach Ramen

Chicken Spinach Ramen

Chicken, ginger, onion and garlic infuse savory flavors in this rich stock that’s ladled over ramen noodles and tender spinach. Enjoy your choice of toppings. Learn how to make this chicken spinach ramen recipe today!

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Serves 2

Prep time 10 min.

Cook time 30 min.

Ingredients

  • 1 Tbsp. vegetable oil
  • 1/2 medium yellow onion, thinly sliced
  • 1 piece (1-inch) fresh ginger, cut into 4 slices
  • 1 garlic clove, thinly sliced
  • 1 carton (32 oz.) College Inn® Chicken Stock
  • 1 Tbsp. soy sauce
  • 1 boneless, skinless chicken breast half (about 8 oz.)
  • 2 pkg. (3 oz. each) instant ramen noodles
  • 5 oz. baby spinach (about 4 packed cups)

Directions

  1. Heat oil in a large saucepan over medium-high heat. Stir in onion, ginger and garlic; cook 3 to 5 minutes until starting to brown and very fragrant,. Stir in stock and soy sauce; bring to a boil.
  2. Add chicken and simmer over medium-low heat 15 to 20 minutes, until no longer pink inside. Meanwhile, discard seasoning packets from ramen. Cook noodles according to package directions. Drain and divide between 2 large bowls (4-cup volume); set aside. Place spinach in a large heatproof bowl; set aside.
  3. While keeping broth at a simmer, transfer chicken to a plate. Shred chicken and divide between bowls with noodles. Strain broth through a fine-mesh strainer over bowl with spinach; discard aromatics solids. Toss spinach with tongs until wilted, then use tongs to transfer spinach to ramen bowls. To serve, ladle stock into bowls; top as desired.

TIP: Recipe can be doubled.  Increase saucepan size to a Dutch oven.

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