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Vegan Creamy Mushroom Ramen
This incredibly simple Vegan Creamy Mushroom Ramen is a rich and flavorful 15 minute meal that only requires a handful of ingredients!
👥 1 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 3 min🔥 Cook: 12 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●sauce pot
📝 Preparation Steps
1
Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.
2
Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about ⏱️ 3 minutes, or until tender.
vegetable broth ($0.20)1.5 cupsramen noodles (discard seasoning) ($0.25)1 package
3
Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about ⏱️ 30 seconds). Pour the coconut milk into the pot and stir to combine.
4
Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.
Nutrition Facts
calories
714 kcal
fat Content
45 g
serving Size
1 recipe
fiber Content
4 g
sodium Content
1543 mg
protein Content
16 g
carbohydrate Content
67 g
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