Description
This Creamy Mushroom Vegan Ramen is a quick and comforting plant-based meal made in just 15 minutes. Featuring sautéed baby bella mushrooms, ramen noodles, and a rich coconut milk broth with fresh spinach, it’s cozy, wholesome, and easy to customize.
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
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Sauté the sliced mushrooms for about 5 minutes, until tender and browned.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the ramen noodles and cook for about 3 minutes, until tender.
- Turn off the heat, add fresh spinach, and stir until wilted.
- Stir in the coconut milk gently without boiling.
- Ladle into bowls and garnish with green onion and chili garlic sauce or sriracha if desired.
Notes
Add tofu or tempeh for extra protein.
Use rice ramen or gluten-free noodles for a gluten-free version.
Enhance umami by adding a spoonful of miso paste.
Add extra vegetables like shredded carrots, bok choy, or edamame.
Store leftovers in the fridge for up to 2 days and reheat gently with added broth or water.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 714
- Sugar: 3g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 28g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
