There’s something about the earthy aroma of mushrooms simmering away that feels like a warm hug on a chilly day, isn’t there? This vegan creamy mushroom ramen is the kind of dish that wraps you up in comfort while giving a playful nod to the ramen craze that’s been sweeping across food blogs and Instagram feeds lately. I mean, who can resist a bowl of noodles that feels both luxurious and cozy?
Steps
- Begin by slicing 4 oz. of baby bella mushrooms. In a small saucepan, heat 1/2 tablespoon of cooking oil and sauté the mushrooms over medium heat until they become soft, dark, and the liquid has evaporated.
- Pour 1.5 cups of vegetable broth into the pot with the sautéed mushrooms. Increase the heat to medium-high and bring the broth to a boil.
- Once boiling, add a package of ramen noodles, discarding the seasoning packet, and cook them in the broth for about 3 minutes or until they are tender.
- Turn off the heat and stir in a handful of fresh spinach, allowing it to wilt for approximately 30 seconds.
- Add 1/2 cup of canned coconut milk to the pot and mix well to combine with the other ingredients.
- Serve the Vegan Creamy Mushroom Ramen immediately, optionally garnishing with sliced green onions or chili garlic sauce for added flavor.
Ingredients
- 1/2 tablespoon cooking oil
- 4 ounces baby bella mushrooms
- 1.5 cups vegetable broth
- 1 handful fresh spinach
- 1 package ramen noodles (seasoning packet discarded)
- 1/2 cup canned coconut milk
- 1 sliced green onion
- 1 tablespoon chili garlic sauce or sriracha
Nutritional Values
Calories: 714kcal | Carbohydrates: 67g | Protein: 16g | Fat: 45g | Sodium: 1543mg | Fiber: 4g
FAQ
- What type of mushrooms are best for this Vegan Creamy Mushroom Ramen?
- Baby bella or full-sized portabella mushrooms are recommended due to their rich color and robust flavor. Regular button mushrooms may not provide the same depth of flavor.
- Can I use light coconut milk instead of full-fat for the broth?
- While you can use light coconut milk, the broth won’t be as creamy or thick as it would be with full-fat canned coconut milk. Avoid using the coconut milk found in cartons, as it is too thin for this recipe.
- What kind of ramen noodles should I use?
- Any basic, inexpensive ramen noodles will work for this recipe. Just discard the seasoning packet and use your own vegetable broth for flavor.
- Can I add other ingredients to the Vegan Creamy Mushroom Ramen?
- Absolutely! Ramen is versatile, and you can add leftover vegetables or proteins. Suggestions include tofu, sliced bell pepper, sesame seeds, or shredded cabbage or carrot.
- How long does it take to make this dish?
- This Vegan Creamy Mushroom Ramen is quick and easy to prepare, taking about 15 minutes from start to finish.
Tips
- Use full-fat canned coconut milk for a richer and creamier broth, as the dairy milk substitute kind tends to be too thin and won’t deliver the same texture.
- Opt for baby bella or portabella mushrooms for a deeper flavor compared to regular button mushrooms, which may not provide the same intensity.
- Discard the seasoning packet from basic, inexpensive ramen noodles and use your own vegetable broth for better flavor control.
- Feel free to customize your ramen by adding leftover vegetables or proteins, such as tofu, bell peppers, or shredded carrots, to make it a more hearty meal.
Equipment
- Minute Vegan Creamy Mushroom Ramen, here are some main equipment items you might not typically have at home and may need to purchase on Amazon:
- Small Saucepot – If you don’t already have a small saucepot suitable for sautéing and boiling, you might consider purchasing one.
- Better Than Bouillon Broth Concentrate – This specific type of vegetable broth concentrate may not be a common pantry item, so you might need to buy it online.
