Creamy Mushroom Vegan Ramen
Indulge in the comforting warmth of Creamy Mushroom Vegan Ramen, a delightful dish that you can whip up in just fifteen minutes. This quick vegan meal features a rich, velvety broth made with creamy coconut milk and tender baby bella mushrooms, making it the perfect solution for busy weeknights. The fresh spinach adds a vibrant touch while enhancing the nutritional profile. Whether you’re hosting friends or enjoying a cozy night in, this adaptable recipe is sure to satisfy your cravings and impress your guests.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Main
- Method: Boiling
- Cuisine: Asian
Ingredients
Scale
- 4 ounces baby bella mushrooms
- 1 package ramen noodles
- 1.5 cups vegetable broth
- 1/2 cup canned coconut milk
- 1 handful fresh spinach
- 1 green onion (for garnish)
- 1/2 tablespoon cooking oil
Instructions
- Heat cooking oil in a large pot over medium heat. Add sliced baby bella mushrooms and sauté until tender.
- Pour in vegetable broth and bring to a gentle boil.
- Add ramen noodles and cook for about 3 minutes until tender.
- Stir in fresh spinach until wilted.
- Mix in canned coconut milk thoroughly for a creamy broth.
- Serve hot, garnished with sliced green onion or chili garlic sauce if desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://chefangelina.com/creamy-mushroom-vegan-ramen/