Vegan Creamy Mushroom Ramen

Name: Vegan Creamy Mushroom Ramen
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 1 (or two)
Ingredients: 1/2 Tbsp cooking oil; 4 oz. baby bella mushrooms; 1.5 cups vegetable broth; 1 handful fresh spinach; 1 package ramen noodles (discard seasoning); 1/2 cup coconut milk (canned); 1 green onion, sliced; 1 Tbsp chili garlic sauce or sriracha

User Reviews

4.8

480 reviews

Excellent

Prep Time
3 mins
Cook Time
3 mins
Total Time
15 mins
Servings
1 (or two)
Calories
714 kcal
Course
Main Course, Soup, Lunch, Dinner
Cuisine
Asian

Vegan Creamy Mushroom Ramen

Nancy Wheeler

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This incredibly simple Vegan Creamy Mushroom Ramen is a rich and flavorful 15 minute meal that only requires a handful of ingredients!

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Ingredients

Servings

1/2 Tbsp cooking oil $0.02
4 oz. baby bella mushrooms $0.85
1.5 cups vegetable broth $0.20
1 handful fresh spinach $0.53
1 package ramen noodles (discard seasoning) $0.25
1/2 cup coconut milk (canned) $0.66

Optional Garnishes

1 green onion, sliced $0.11
1 Tbsp chili garlic sauce or sriracha $0.13

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Instructions

Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.
Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender.
Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine.
Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.