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–+ servings
Creamy Mushroom Vegan Ramen

Savory Creamy Mushroom Vegan Ramen in Just 15 Minutes

Indulge in a quick and satisfying bowl of Creamy Mushroom Vegan Ramen, featuring baby bella mushrooms and spinach in a creamy coconut milk broth.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Soups
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 can Coconut Milk Use unsweetened for a rich creaminess.
  • 4 cups Vegetable Broth Opt for low-sodium.
For the Noodles
  • 1 package Ramen Noodles Check for gluten-free options.
For the Vegetables
  • 8 ounces Baby Bella Mushrooms Sliced.
  • 2 cups Fresh Spinach Substitute with baby kale if desired.
  • 2 stalks Green Onion Sliced for garnish.
For the Heat
  • 1 tablespoon Chili Garlic Sauce or Sriracha Add for a spicier flavor.

Equipment

  • Large pot
  • Cooking spoon

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 1 tablespoon of cooking oil over medium heat.
  2. Add sliced baby bella mushrooms and sauté for about 5 to 7 minutes.
  3. Pour in 4 cups of vegetable broth and bring to a gentle boil.
  4. Add a package of ramen noodles and cook according to package instructions, typically around 3 minutes.
  5. Stir in 2 cups of fresh spinach and turn off the heat.
  6. Pour in 1 can of coconut milk and mix thoroughly.
  7. Ladle into serving bowls and garnish with sliced green onions and chili garlic sauce.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For longer storage, separate the broth and noodles before freezing.

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