Vegan Creamy Mushroom Ramen
This incredibly simple Vegan Creamy Mushroom Ramen is a rich and flavorful 15 minute meal that only requires a handful of ingredients!
- Prep time
- 3 min
- Cook time
- 12 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 Tbsp cooking oil ($0.02)
- 4 oz. baby bella mushrooms ($0.85)
- 1.5 cups vegetable broth ($0.20)
- 1 handful fresh spinach ($0.53)
- 1 package ramen noodles (discard seasoning) ($0.25)
- 1/2 cup coconut milk (canned) ($0.66)
- 1 green onion, sliced ($0.11)
- 1 Tbsp chili garlic sauce or sriracha ($0.13)
Instructions
- 1
Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.
- 2
Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender.
- 3
Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine.
- 4
Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.