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–+ servings
Creamy Mushroom Vegan Ramen

Creamy Mushroom Vegan Ramen for Cozy Weeknight Comfort

A quick and comforting Creamy Mushroom Vegan Ramen featuring silky noodles and a luscious coconut milk broth, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Soups
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 tablespoon cooking oil any neutral oil
  • 4 cups vegetable broth low-sodium recommended
  • 1 can canned coconut milk unsweetened preferred
For the Noodles
  • 2 servings ramen noodles gluten-free if needed
For the Mushrooms
  • 8 ounces baby bella mushrooms can substitute with cremini or shiitake
For the Greens
  • 2 cups fresh spinach baby kale or bok choy can also work
For Garnishing
  • 2 tablespoons green onion sliced for garnish
  • to taste chili garlic sauce or sriracha for heat preference

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Heat the oil in a large pot over medium heat until shimmering.
  2. Sauté sliced baby bella mushrooms for about 5–7 minutes until tender and golden-brown.
  3. Pour in vegetable broth, bringing it to a gentle boil.
  4. Add ramen noodles and cook for approximately 3 minutes, stirring gently.
  5. Turn off heat and fold in fresh spinach until wilted, about 1 minute.
  6. Stir in canned coconut milk until fully incorporated.
  7. Serve in bowls and garnish with green onion and chili garlic sauce or sriracha.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 100mgIron: 4mg

Notes

Store leftovers in an airtight container for up to two days. Freeze broth without noodles for longer storage. Reheat gently on low heat.

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