Vegan Creamy Mushroom Ramen

Ingredients

• 0.5 tbsp Cooking oil
• 4 oz Baby bella mushrooms (Sliced)
• 1.5 cup Vegetable broth
• 1 handful Fresh spinach (Heaping handful)
• 1 package Ramen noodles (Discard the seasoning packet)
• 0.5 cup Canned coconut milk (Full-fat canned coconut milk is recommended; do not use the thin carton beverage substitute)
• 1 Green onion (Sliced; for serving)
• 1 tbsp Chili garlic sauce or sriracha (For serving)

Steps

1. 1

   Slice the baby bella mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft and dark, and all the moisture in the bottom of the pot has evaporated.

2. 2

   Add the vegetable broth to the pot. Increase the heat to medium-high and bring the broth to a boil.

3. 3

   Once the broth is boiling, add the ramen noodles without the seasoning packet. Cook the noodles in the boiling broth for about 3 minutes, or until tender.

4. 4

   Turn off the heat. Add a heaping handful of fresh spinach and stir for about 30 seconds, until the spinach is wilted.

5. 5

   Pour the coconut milk into the pot and stir to combine.

6. 6

   Serve the creamy mushroom ramen as-is, or garnish with sliced green onion and chili garlic sauce or sriracha.

Notes

The source recommends full-fat canned coconut milk because it makes the broth richer and creamier. Light coconut milk may work but will produce a thinner broth; carton coconut-milk beverages are too thin for this recipe. Yield is listed as 1 serving, or 2 smaller servings.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• one-pot
• ramen
• quick meal
• 15-minute meal