Creamy Mushroom Vegan Ramen
Warm and comforting, this creamy mushroom vegan ramen features earthy baby bella mushrooms, a rich coconut milk broth, and vibrant greens, making it a satisfying meal for any occasion.
Ingredients
Cooking Ingredients
- 1/2 tablespoon cooking oil For sautéing the mushrooms
- 4 ounces baby bella mushrooms, sliced Fresh mushrooms recommended for better flavor
- 1.5 cups vegetable broth Use gluten-free if necessary
- 1 package ramen noodles (seasoning packet discarded) Substitute with gluten-free noodles if desired
- 1 handful fresh spinach Adds color and nutrition
- 1/2 cup canned coconut milk Creates the creamy broth
- 1 green onion sliced For garnish
- 1 tablespoon chili garlic sauce or sriracha To add heat to taste
Instructions
Preparation
- Heat the cooking oil in a large pot over medium heat.
- Add the sliced baby bella mushrooms and sauté for 5-7 minutes until tender and browned.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the ramen noodles, breaking them apart if stuck together, and cook for about 3 minutes until just tender.
- Turn off the heat and stir in the fresh spinach until it wilts.
- Mix in the canned coconut milk until well combined.
- Ladle into bowls and garnish with sliced green onions and chili garlic sauce or sriracha.
Notes
For serving, consider adding extra sriracha, sesame seeds, or toasted sesame oil. Pair with vegan gyoza or spring rolls for a complete meal. Store leftovers in an airtight container for up to three days.