Name: Creamy Mushroom Vegan Ramen
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: ½ tablespoon cooking oil; 4 oz baby bella mushrooms, sliced; 1.5 cups vegetable broth; 1 package ramen noodles (discard seasoning packet); 1 handful fresh spinach; ½ cup canned coconut milk; Optional garnishes: 1 green onion, sliced; 1 tbsp chili garlic sauce or sriracha

This Creamy Mushroom Vegan Ramen is a quick, soul-soothing bowl of comfort food that comes together in just 15 minutes. I simmer sliced baby bella mushrooms and ramen noodles in a flavorful vegetable broth, then swirl in creamy coconut milk for a rich, silky finish. A handful of spinach adds freshness and nutrition, making this dish as wholesome as it is satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ tablespoon cooking oil

4 oz baby bella mushrooms, sliced

1.5 cups vegetable broth

1 package ramen noodles (discard seasoning packet)

1 handful fresh spinach

½ cup canned coconut milk

Optional garnishes: 1 green onion, sliced; 1 tbsp chili garlic sauce or sriracha

Directions

I start by heating the cooking oil in a large pot over medium heat.

I sauté the sliced mushrooms until they’re tender and nicely browned, which takes about 5 minutes.

Next, I pour in the vegetable broth and bring everything to a gentle boil.

I add the ramen noodles and cook them for around 3 minutes, just until they’re tender.

Then I turn off the heat, toss in the fresh spinach, and stir until it wilts into the broth.

I gently stir in the coconut milk, making sure not to boil it, so the broth stays silky and smooth.

Finally, I ladle the ramen into bowls and finish with a few slices of green onion and a swirl of chili garlic sauce or sriracha for a kick.

Servings and timing

This recipe makes 1 large, satisfying bowl of ramen. It’s perfect as a single meal or can be doubled to serve more.

Prep Time: 3 minutes

Cooking Time: 12 minutes

Total Time: 15 minutes

Calories: ~714 kcal per serving

Variations

I sometimes add tofu or tempeh for extra protein.

For a gluten-free option, I use rice ramen or gluten-free noodle alternatives.

I’ve also added a spoonful of miso paste to the broth for deeper umami flavor.

When I want more veggies, I throw in shredded carrots, bok choy, or edamame.

For extra heat, I add more chili garlic sauce or a dash of red pepper flakes.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. When I reheat it, I do so gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the creamy texture. I try not to boil the soup after adding coconut milk, so the broth stays smooth.

FAQs

What kind of ramen noodles should I use?

I usually use instant ramen and discard the seasoning packet, but any kind of ramen works, including rice ramen or fresh noodles.

Can I use a different type of mushroom?

Absolutely. Shiitake, oyster, or cremini mushrooms also work well and bring their own unique flavors.

Is this ramen gluten-free?

It can be if I use gluten-free noodles. Most instant ramen contains wheat, so I always check the label or substitute with rice-based noodles.

Can I freeze this ramen?

I don’t recommend freezing it, as the coconut milk can separate and the noodles may become mushy after thawing. It’s best fresh or refrigerated for short-term storage.

Can I add protein to this dish?

Yes, I often add pan-fried tofu, tempeh, or even canned chickpeas for a protein boost.

Conclusion

This Creamy Mushroom Vegan Ramen is my go-to for when I want something warm, filling, and comforting with minimal effort. It’s plant-based, full of flavor, and easy to customize depending on what I have on hand. Whether I’m cooking for myself or doubling the recipe for others, it’s always a winner.

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