Creamy Mushroom Vegan Ramen for Cozy Nights In

This Creamy Mushroom Vegan Ramen is a comforting, quick, and delicious dish perfect for cozy nights in.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

1 tablespoon cooking oil A neutral-flavored oil
8 ounces baby bella mushrooms Sliced; can substitute with cremini or shiitake
4 cups vegetable broth Opt for low-sodium varieties
1 can (13.5 ounces) canned coconut milk Unsweetened soy or oat cream can be used

For the Noodles

2 packs ramen noodles Gluten-free ramen or rice noodles can replace them

For the Greens

3 cups fresh spinach Can swap with baby kale or bok choy

For Topping

green onions Use as much as you desire
chili garlic sauce or sriracha Adjust based on your preferences

Equipment

Large Pot

Method

Step-by-Step Instructions

Heat 1 tablespoon of cooking oil in a large pot over medium heat for about 1 minute.
Add 8 ounces of sliced baby bella mushrooms to the hot oil and sauté for 4–5 minutes.
Pour in 4 cups of vegetable broth and increase the heat to bring it to a gentle boil.
Once the broth is boiling, add 2 packs of ramen noodles and cook for about 3 minutes.
Turn off the heat and add 3 cups of fresh spinach, stirring gently to wilt.
Incorporate one can (13.5 ounces) of canned coconut milk, stirring well.
Ladle the ramen into bowls and top with sliced green onions and chili garlic sauce or sriracha.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 700mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze the broth and noodles separately for up to 2 months.

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