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Creamy Mushroom Ramen

Source: Budget Bytes | Serves: 2 | Time: 15 min

Creamy Mushroom Ramen


1 tbsp cooking oil (I used sesame seed oil)

8 oz baby bella #mushrooms, sliced

3 cups vegetable broth (homemade to reduce sodium)

2 handful fresh #spinach

2 package ramen noodles (if yours comes with seasoning, toss it)

1 cup coconut milk


2 green onion, sliced

2 tbsp chili garlic sauce or sriracha


Add mushrhooms 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.

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 to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender.

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.

Serve with garnish and enjoy!

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