Creamy Vegan Ramen
Mushroom ramen: Whip up this incredibly creamy vegan ramen in just 15 minutes! Packed with savory mushrooms and plant-based goodness for a quick, satisfying meal.
Ingredients
- 1/2 tbsp cooking oil
- 4 oz baby bella mushrooms, sliced
- 1.5 cups vegetable broth
- 1 cup fresh spinach
- 1 package ramen noodles
- 1/2 cup coconut milk (canned)
- 1 green onion, sliced
- 1 tbsp chili garlic sauce
Instructions
- Slice the mushrooms and sauté them in cooking oil over medium heat until soft.
- Add vegetable broth and bring to a boil over medium-high heat.
- Add ramen noodles to the boiling broth and cook for 3 minutes until tender.
- Turn off the heat, add fresh spinach, and stir until wilted (about 30 seconds).
- Pour in coconut milk and stir to combine.
- Serve immediately, garnished with sliced green onion and chili garlic sauce.
Video
Notes
- Sauté mushrooms until dry to deepen their flavor.
- Use full-fat canned coconut milk for maximum creaminess.
- Adjust chili garlic sauce to your spice preference.
- Don't overcook the noodles; they'll continue to soften. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use full-fat canned coconut milk for maximum creaminess.
- Adjust chili garlic sauce to your spice preference.
- Don't overcook the noodles; they'll continue to soften. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.