Creamy Mushroom Vegan Ramen Recipe

Introduction

This creamy mushroom vegan ramen is a comforting and flavorful bowl perfect for any day. Packed with tender mushrooms, fresh spinach, and a rich coconut milk broth, it’s both nourishing and easy to make at home.

Ingredients

• 1/2 tablespoon cooking oil
• 4 ounces baby bella mushrooms, sliced
• 1.5 cups vegetable broth
• 1 package ramen noodles, seasoning packet discarded
• 1 handful fresh spinach
• 1/2 cup canned coconut milk
• 1 green onion, sliced
• 1 tablespoon chili garlic sauce or sriracha

Instructions

1. Step 1: Heat the cooking oil in a large pot over medium heat. Add the sliced baby bella mushrooms and sauté until tender and browned.
2. Step 2: Pour in the vegetable broth and bring to a gentle boil.
3. Step 3: Add the ramen noodles and cook for 3 minutes, or until just tender.
4. Step 4: Turn off the heat, add the fresh spinach, and stir until just wilted.
5. Step 5: Stir in the canned coconut milk and mix thoroughly until the broth is creamy.
6. Step 6: Ladle the ramen into bowls and top with sliced green onion or a spoonful of chili garlic sauce or sriracha as desired.

Tips & Variations

• For extra protein, add tofu cubes or edamame to the broth before serving.
• Swap baby bella mushrooms with shiitake or cremini for different flavor notes.
• Add a soft-boiled egg on top if you’re not keeping it vegan.
• Adjust the spiciness by varying the amount of chili garlic sauce or sriracha.

Storage

Store leftover ramen in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent separation of the coconut milk. For best texture, cook noodles fresh each time if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant ramen noodles with seasoning?

It’s best to discard the seasoning packet since it often contains high sodium and flavors that might not complement the coconut milk broth. Use plain ramen noodles or fresh noodles instead.

Is this recipe gluten-free?

Traditional ramen noodles contain gluten. To make this recipe gluten-free, substitute with rice noodles or another gluten-free noodle option.

Creamy Mushroom Vegan Ramen Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

A delicious and comforting vegan ramen featuring creamy coconut milk broth, sautéed baby bella mushrooms, fresh spinach, and a spicy kick from chili garlic sauce or sriracha. This easy stovetop recipe is perfect for a quick, nourishing meal with rich flavors and a smooth texture.

• Author: Felix
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese-inspired
• Diet: Vegan

Ingredients

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Main Ingredients

• 1/2 tablespoon cooking oil
• 4 ounces baby bella mushrooms, sliced
• 1.5 cups vegetable broth
• 1 package ramen noodles, seasoning packet discarded
• 1 handful fresh spinach
• 1/2 cup canned coconut milk
• 1 green onion, sliced
• 1 tablespoon chili garlic sauce or sriracha

Instructions

1. Sauté Mushrooms: Heat the cooking oil in a large pot over medium heat. Add the sliced baby bella mushrooms and sauté for about 5-7 minutes until they are tender and nicely browned, enhancing their rich flavor.
2. Simmer Broth: Pour in the vegetable broth and bring it to a gentle boil to create a flavorful base for the ramen.
3. Cook Noodles: Add the ramen noodles to the boiling broth and cook for approximately 3 minutes, or until the noodles are just tender but still have some bite.
4. Wilt Spinach: Turn off the heat and stir in the fresh spinach. Mix until the spinach is just wilted, preserving its vibrant color and nutrients.
5. Finish with Coconut Milk: Stir in the canned coconut milk thoroughly until the broth becomes creamy and well combined, adding richness and depth.
6. Serve and Garnish: Ladle the ramen into bowls and garnish with sliced green onions. Add a spoonful of chili garlic sauce or sriracha to taste for a spicy kick if desired.

Notes

• You can substitute baby bella mushrooms with cremini or shiitake mushrooms for variation.
• Adjust the amount of chili garlic sauce to control the spiciness of the ramen.
• For added protein, consider topping with tofu or edamame.
• This recipe is quick and can be customized with other vegetables like bok choy or carrots.
• Discard the ramen seasoning packet to keep the dish vegan and lower in sodium.

Keywords: vegan ramen, creamy mushroom ramen, coconut milk ramen, easy ramen recipe, plant-based ramen, spicy vegan soup