I hope I’ve convinced you to experiment with leftovers in your fridge by now. Most of my favorite recipe creations have come from me just piling whatever I have leftover in my fridge into a bowl or pot, and seeing how it turns out, including this Vegan Creamy Mushroom Ramen. I’m not kidding when I say this is one of the best things I’ve ever tasted, and it only takes about 15 minutes and a handful of ingredients. #totalwin
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I had some coconut milk leftover from making my Easy Cauliflower and Chickpea Masala on Facebook live the other day, plus Aldi had baby bella mushrooms on sale for $1.69 per container 😱 so I had purchased some of those with the intent of roasting them, which didn’t happen. I came home ravenous for carbs after Orange Theory, saw that coconut milk and the mushrooms in my fridge, and immediately knew what I needed to make!
The super simple broth for this ramen (vegetable broth + coconut milk) is so freaking good that I’m 100% going to be making a regular “cream” of mushroom soup with this method in the near future. So if you don’t like ramen but love creamy mushroom, just hang tight. ;)
What Kind of Mushrooms Should I Use?
Definitely try to get baby bellas or full sized portabella mushrooms for this recipe. The deep color and robust flavor of these mushrooms makes a big impact, and I think regular button mushrooms would fall flat.
What Kind of Coconut Milk Should I Use?
I used full-fat coconut milk in a can for this recipe and it made the broth extremely rich and delicious (and surprisingly it didn’t taste like coconut). I think you might be able to get away with using light coconut milk, but just be aware that the broth won’t be nearly as creamy or thick. I do not suggest using the dairy milk substitute type of coconut milk that comes in a carton. It is FAR too thin. Only canned coconut milk for this recipe.
What Kind of Ramen Should I Use?
I used the super basic, super cheap, 25₵ per pack ramen. Nothing fancy needed here. I did toss the seasoning packet and use my own vegetable broth, though (Better Than Bouillon).
What Else Can I Put in My Vegan Creamy Mushroom Ramen?
Whatever you want! Ramen is one of those great “catch all” dishes that is good for tossing all your leftover vegetables and proteins into. Check out my post about 6 Ways to Update Instant Ramen to see what other fun things I like to put in my ramen. Some quick ideas are tofu, sliced bell pepper, sesame seeds, or shredded cabbage or carrot.
Vegan Creamy Mushroom Ramen
Servings 1 (or two)Ingredients
- 1/2 Tbsp cooking oil ($0.02)
- 4 oz. baby bella mushrooms ($0.85)
- 1.5 cups vegetable broth ($0.20)
- 1 handful fresh spinach ($0.53)
- 1 package ramen noodles (discard seasoning) ($0.25)
- 1/2 cup coconut milk (canned) ($0.66)
Optional Garnishes
- 1 green onion, sliced ($0.11)
- 1 Tbsp chili garlic sauce or sriracha ($0.13)
Instructions
- 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.
- 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.
- 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 the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.
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Nutrition
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Love Mushroom Soup? Try our Creamy Mushroom Soup recipe.
How to Make Vegan Creamy Mushroom Ramen – Step by Step Photos
Slice 4 oz. baby bella mushrooms (about 4-5 mushrooms or half of an 8 oz. package). If you want to do full sized portobella mushrooms, just slice the caps in half, then slice crosswise into thin strips.
Add the sliced mushrooms to a small saucepot with about 1/2 Tbsp cooking oil (your favorite type of oil to cook with, any type is fine). Sauté the mushrooms over medium heat until they are soft and dark, and all the liquid they release has evaporated out of the pot.
Add 1.5 cups vegetable broth to the pot with the mushrooms. I use broth made with Better Than Bouillon broth concentrate. Turn the heat up to medium-high and allow the broth to come up to a boil (this goes faster with a lid).
Add one “brick” of ramen noodles (discard the seasoning packet) to the broth and continue to boil for about 3 minutes, or until the noodles are tender.
Turn off the heat and add a heaping handful of fresh spinach to the soup. Stir until the spinach is wilted (about 3o seconds).
Finally, pour in 1/2 cup coconut milk (the canned kind, not the dairy milk substitute kind in a carton). Stir to combine.
And that’s literally all it takes! Done in about 15 minutes. You can serve it as is, or add some fun toppings.
I added sliced green onion and some chili garlic sauce to mine. The sharp chili garlic sauce added a nice contrast to the super creamy broth!
I’ve made this several times the past few years and it is just so yummmmmmy and deeeee-licious!
Good, light dinner for my family tonight. I think I’ll add garlic next time for an extra boost of flavor
This is a yummy soup that goes in the rotation.
Loved this! I added some sliced yellow summer squash & chopped garlic too. Served with harissa. Husband loved it too.
But what to do with leftover coconut milk?
I loved using this as a jumping off point – I had never thought of using coconut milk with ramen before. I used shiitake mushrooms, leeks, garlic and miso and served with some vegetarian chicken and soft boiled eggs. The broth to coconut milk ratio was great and my daughter absolutely loved it.
This was delicious and simple to make.
Looks fantastic! Sadly this Ramen is too pricy for my budget right now, but I’ll be back!
Extremely bland. So bland I’m shocked this passed as a recipe. No garlic, miso, soy, onion, ginger, anything remotely resembling aromatics? What?
I’m suspecting that Stevie is commenting based off his eyes (having only read the recipe) and not his tongue (having made the recipe.)
If you use the chili garlic sauce, that will give it some flavor. Otherwise I agree that it might be bland if you don’t add other ingredients. I make the recipe pretty much as written, with the chili garlic sauce and I also toss in a soft boiled egg. It’s pretty good, and very easy to make.
Oh my, this soup. Creamy, umami, salty without being too salty, and so very satisfying and delicious. Last time I made it I added soft-boiled fresh eggs, but it really doesn’t need anything else to be perfect.
I loved this, I just added a little curry powder for extra flavor!
This tastes better than the $16 bowl of creamy vegan ramen at the shops near me! I also love how versatile this recipe can be. I added some tofu and a soft boiled egg for protein & threw in some brussel sprouts instead of spinach. Will definitely be making this frequently.
Love this recipe! Is the sodium count correct? where is it coming from?
Thanks
I think that the nutrition calculator is pulling the sodium amount from the ramen WITH the seasoning packet, even though you discard it in the recipe. So the sodium should be significantly lower, but I’m not sure on the exact amount.
False. A high amount of sodium is present in the noodles themselves, as well as fat. They’re deep fried noodles.
My 7-year-old picked this recipe to try, and it was a fantastic choice! This was delicious. We will definitely make it again!
This looks really tasty, but where are all the calories from?
full-fat canned coconut milk has a pretty high calorie content and of course the ramen noodles. Those are the two main culprits!
This looks and sounds delicious! Have you ever doubled or even tripled the recipe? I have a large family and would love to make a bigger batch at once rather than several portions as written. Curious to know how well it doubles or if it needs adjusting. Thanks for sharing! I love your recipes 😊
You should definitely be able to at least double it!
I did and it was fabulous! Thank you for such a tasty, easy, and affordable recipe!
I’ve been making this for years now, and it’s one of my favourite go-to meals! The beauty is its simplicity, and it’s great just as is. But if I have them to hand, I also add:
– grated fresh ginger
– toasted sesame seeds
– miso paste dissolved in a little warm water (add right after the coconut milk)
If I’m making for my gluten-free partner, I use GF broth and rice noodles instead of ramen noodles. Still yummy!
Can you freeze this recipe
We haven’t tried it, Lynda but i don’t see why you couldn’t!
INCREDIBLE!!!
Really great recipie! I stirred in a little red miso paste just because I had some and we very much enjoyed this. Thank you!
This is exactly as easy (and delicious) as advertised. It also uses ingredients I always have in my fridge and pantry. Plus, I’m always looking for ways to use up extra mushrooms. Win, win, win.
I used boxed coconut milk (it’s what I had already) and threw in some grated ginger with the mushrooms and the flavor was phenomenal. I can’t wait to play with the flavor combos. This soup would also be a great way to use leftover veggies.
Nice, easy, and tasty. I modified with non instant ramen (3 oz for two people), shiitake mushrooms, and added shredded carrot. I used water and then added a generous spoonful of Thai green curry paste, because I thought it had a good Thai vibe with the coconut milk. Handful of spinach, some scallions, and a sliced hardboiled egg made it a good light meal. I think tofu or any other protein would work, too.
I rarely comment but this has become my standard Monday night dinner. It’s so delicious and so fast! I love knowing that my first weeknight meal is always planned. I add a little less coconut milk plus soy sauce and sriracha. Thank you!!
This was amazing until I added the coconut milk. Adding the coconut milk took away all flavor. I had to add in so much more bouillon and some garlic and onion powder along with some salt to bring some flavor back into it. I would say, don’t add anymore than a table spoon of coconut milk, if any at all.
The vegetable broth you use makes a big difference—don’t make our mistake using low sodium generic broth; it was very bland!
This is one of my most made dishes from BB. Straight up fast comfort food. Thank you Beth!
My husband and I have now made this two nights in a row! It’s definitely best with baby bellas but the second night we made it with oyster mushrooms and it was still great – you just have to caramelize them longer. Eye both added sriracha and a little soy sauce. But it’s great as is.
We make this all the time and love it! It is so easy to put together. Some additions based on what we have on hand are soft boiled eggs, green onions, bell pepper and red curry paste.
My husband, my 3 year old, and 10 month old all loved this. 10/10!
This is a favorite recipe of mine – one sub I made was using the Chili Ramen, instead of adding sauce at the end, I use that seasoning packet, if you can stand the extra sodium.
I made this today! I didn’t have coconut milk so I used cream of mushroom instead. Added my favorite seasonings as well. It turned out well and the kids loved it….well not the mushrooms lol
This is a fantastic recipe! In fact I have never commented before on a recipe but I had to on this one! I used chicken broth instead of vegetable
broth. Also, Costco has a great package of gluten free ramen noodles and these noodles went very well with this recipe.
Thank you for this amazing recipe, Beth!
Just made this for my son and myself. Delicious. Hope the bowl in the fridge for my other son will still be there when he wakes up!
I just made this and it was excellent. I did not put the green onion garnish. I only used Srircha! Excellent meal for a broke college student haha!
Made this ramen recipe while home alone one weekend. It was surprisingly really good. Personally, I had to omit the coconut milk due to saturated fat b/c of my cholesterol. However, the second bowl I ate, I added just a touch of soy milk & it really gave it that creaminess it needed. I probably could have given it 5 stars if I could have used coconut milk, so it’s no fault of the recipe. I really enjoyed it though! Thank u so much for this easy ramen b/c I had all the ingredients in my home already, making it super cheap!
Does coconut milk have a lot of fat in it? I use it quite often, cream 😖, and I have cholesterol too.
Coconut Milk – 1 cup
Calories 445.
Total Fat 48g 62%
Saturated Fat 43g 215%
Polyunsaturated Fat 0.5g.
Monounsaturated Fat 2.1g.
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrates 6.4g 2%
Great base for a soup. It is very bland as is – but I added tofu, lime, sesame oil and the scallions. Lime was perfect to balance out the cream of the coconut milk. Made it kind of Thai-Japanese. Awesome!
I’ve made this a few times now, and I seem to enjoy it more and more each time! I also used Better than Bouillon veggie broth, which was a bit too salty for my taste when made as directed the first time around. After that, I used 1.75 c water and 1.25 tsp Better than Bouillon, which was more suited to my taste. Per some of the below recommendations, I used sesame oil for the mushrooms and added a soft boiled egg- would recommend! This recipe is easy, quick, and tasty- a real win!
I’ve made a lot of recipes from this site, but this one is a standout. Super quick and easy to make and incredibly flavorful. Definitely adding this one to the regular rotation!
We’ve made this twice and it’s been excellent both times. Today I used Better than Bouillon (vegan) for the veggie broth, subbed kale for the spinach, and added a diced tomato near the end, which was a really great addition (just in long enough to warm them up) and added some color. A dollop of chili crisp on top and NOMNOMNOM. Highly recommend!
Aaa I’m so sorry for spamming. I meant sweet not sweat (I’m a little dyslexic and English isn’t my first language)
I’m so sorry.
Edit for my review I just posted. I let it sit a bit and luckily I can actually get it down even though it’s sweat and oily. For the next portion I’ll be sure to add less coconut milk and more spices.
Made this just now and tasted it. The amount of coconut milk makes it smell too sweet? coconutty? (I do have ASD so probably not a problem to a neurotypical person) and it’s also too fatty/oily in my mouth. Also it’s kinda bland and sweet because of the vegetable broth and the coconut milk and nothing balancing them out. (it’s a good thing I only made one portion now. I hate to waste food but I’m not sure if I can get this down and I’m not sure how I could fix it without making it worse)
It has some potential though. Just gotta add some spices and maybe add less of the coconut milk. Probably should use the instant ramen spice packet.
Tried to make this again and made it better with curry powder, chili and garlic and a small dash of seasoned salt (aromisuola in my language Finnish). Also I halved the amount of coconut milk and added some tofu.
Made this for lunch today. It’s amazing! I didn’t have chili oil so used crushed red pepper flakes instead. Yum!
I was very excited to make this for my vegan daughter, however glancing at the fat and sodium levels I was rather alarmed. What ingredient are the cause of those high numbers?
Hi, Jenn! As we mention in our nutrition information disclaimer, we use a software called Spoontacular API to calculate all our nutrition information. Because of this, what you see at the bottom of the recipe card should only be considered a rough estimate. (Here’s the full version: https://www.budgetbytes.com/nutrition-information-disclaimer/) In this case, the widget’s calculations for sodium were a bit too high for both the vegetable broth and the chili garlic sauce. I have corrected these discrepancies and updated the recipe card to reflect the changes. We also use Better Than Bouillon to make all of our broths, which is a bit saltier than most boxed broths.
On the other hand, this recipe’s fat content is mostly coming from the coconut milk, but I would say — making sure you know that I am not a health expert or certified dietician (and hope you will confirm with more credible sources online) — that while coconut milk is high in saturated fat, it is not necessarily a source of “unhealthy” fat, and can be a great tool to round out a vegan diet. However, in this particular recipe, it could probably be substituted with light coconut milk and give you successful results (although we haven’t tried it ourselves!). I hope that helps! ~ Marion :)
This is such a great easy one person meal. I saw the reviews that said it needed a little extra flavor so I added a tiny bit of Tumeric, some grated ginger I had in the freezer, a few drops of fish sauce and a little bit of soy sauce and subbed better than chicken bouillon for veg broth. The result was an insanely delicious, satisfying lunch. I got so excited I forgot the spinach. I’ll include it when I make it again tomorrow. Don’t be afraid to spice this up to your tastes. Thanks for the great recipe! I
I used miso broth, and sautéed white bottoms in with the mushrooms. In the future I’m going to do 1 cup miso, 1/3 cup coconut milk, 2 0z baby Bella mushrooms so it is more in proportion and I get 4 servings for 3.25. Maybe since this recipe was created ramen noodle packets have less. I also added lots of green onion, Siracha, a touch of soy sauce, and sea kelp granules. I am in love !
I was excited for this recipe since I had just made a big batch of homemade vegetable broth. Unfortunately, this lacked flavor for me even with the chili crunch and a splash of fish sauce. However, I will try it again with some modifications since I like the ease of it. I would add more vegetable broth and a little less coconut milk and possibly soy sauce since I’m not vegan.
Hi, Mel! I’m sorry you didn’t love it the first time but glad to hear you want to try it out again. I was wondering: What kind of broth did you use? We use Better Than Boullion in our recipes because it’s a wonderfully flavorful, budget-friendly option. It’s also a bit saltier than most boxed broths. Adding more salt (or instead, increasing the salinity with a tsp soy sauce or some miso paste!) should definitely help. You could also incorporate more heat with some chili flakes once the mushrooms are cooked but before you pour in the broth. ~Marion :)
My suggestion is that if you’re not vegan, you should swap out the veggie broth for a chicken or beef broth. Also, we found that a dash of soy sauce and some thinly sliced jalapenos took it up a notch!!!
I use BB a lot but rarely review.
This recipe is worth the review. You know how sometimes you want the cheap ramen because, well, it’s the ultimate cheap, salty comfort food. But you’re also a grown-up and you prefer real food.
Broke? Covid? Bored? Out of time? Have the stuff in your fridge sooo why not? Craving ramen, or even pho? Yeah, this’ll at least scratch the itch.
It’s going into my constant rotation for self-cooking. For my husband and teenager, I tossed in a handful of leftover shredded rotisserie chicken, a little sliced jalapeño, and a dash of soy sauce. I personally did not find any of those to be an improvement (except the soy sauce which just gives a little extra umph), but they like protein and heat.
Thanks BB team for a great recipe.
Excellent, tasty and filling! My husband and I were very impressed with the flavor mixture! Thank you for a delicious meal that we will revisit. We did add some salt, but other than that it was the basic recipe!
Little known fact – button mushrooms and portobello and baby bello mushrooms and cremini are all the same kind of mushrooms. The word portobello was made up as a marketing strategy to be able to sell overgrown button mushrooms.
delicious!! i recommend sauteeing ginger and garlic to the mushrooms before adding the broth! I also added shrimp at the very end!! I felt as satisfied as I do when i leave the ramen shop
What could I use instead of coconut milk (allergic)?
If you aren’t vegan, I recommend greek yogurt with a touch of milk in it to loosen it up. If you are vegan, try cashew milk. xoxo Monti
This was so simple and so good!
Oh I definitely love this ramen! I can’t recreate the one at my local restaurant but this looks way more appetizing. I will also be adding lion’s mane mushroom powder from https://naturesrise.com since I already use it for my baking
This recipe looks so good. Can’t wait to try it this week.
Really good flavors, did not know how simple it was to make delicious vegan ramen until I used this recipe.
So, so good! Another winner from this website. (I discovered your Spicy Sriracha Noodles a few years ago and it’s still in rotation!) A super tasty and quick meal.
Love this! Would you possibly be able to do a Recipe Round-up of ramen noodle recipes? Maybe adding some salads and other main soup courses to the ones you have already created?
We have an ingredient index, so you can check out everything I’ve made with ramen noodles so far. :) Here are the ramen archives: https://www.budgetbytes.com/tag/ramen-noodles/
One of my favorite go to lunches!
Most ramen noodles say they were manufactured in a facility that produces or have the potential to contain egg, milk, fish or shellfish. Is there an alternative ramen noodle you could recommend?
Unfortunately, I haven’t experimented with alternative ramen noodles, so I don’t have any recommendations to offer.
I know im late, but I used brown rice ramen from costco
This recipe knocks it out of the park! I’ve made it for just about everyone in my family. My 1 year old niece exclaimed “mmmh!” after every bite I gave her.
So quick and so tasty!! Next time going to try adding the tofu.
Any ideas on what I could add to this instead of mushrooms?
How about an entirely different recipe? There’s a zillion mushroom-less recipes out there. Why do you want to substitute one of the main ingredients in this already very minimal dish?
This has been our go-to recipe this winter. Delicious topped with cooked tofu cubes tossed in salt and pepper. Grateful for the amazing vegan meals on this site. Thank you!
This is a good basic recipe that anyone can adjust to their liking. I followed the recipe and tried the soup first and then added more ingredients:
– added sesame oil for more flavor
– added a soft boil egg
– sprinkled with furikake.
I did not like the taste of the vegetable broth I’ve used. It had a little bit of tomato flavor that I thought did not go with the Asian profile of the dish. So next time I will replace vegetable broth with chicken broth. And probably use soy sauce instead of salt to add even more flavor.
Man, this did not disappoint in the slightest. I used chicken broth instead, thus negating the vegan appeal, but the full flavor was amazing. I used 3 cups broth, 1/2 cup coconut milk. The coconut milk definitely made this what it was. Doubled up on mushrooms and added one very small crushed garlic clove. I sautéed in peanut oil, added a small pinch of coarse black pepper. Topped with scallions, sesame seeds, and red pepper flakes. I’ll never have ramen with the spice packet ever again.
Best ramen ever made at home and even restaurants! Will be making this on regular rotation!. The coconut milk gives it that extra something with the veggies! Thanks!
I finally made this after having saved it fawhile and it did not disappoint! I used soba noodles instead of the ramen (something I always do) and regular onion instead of green and it was amazing! Definitely won’t wait months to make this again !
Also the extra coconut milk can be frozen in an ice cube tray.
Can I use spaghetti instead of noodle?
You could probably use any type of pasta, although I think this one is particularly nice with ramen noodles.
Super Tasty!
I made this today for lunch, with the only difference being I just used store bought sliced mushrooms and added soy sauce at the end to taste. I dunno if that’s vegan but I am not so it worked out haha. Highly recommend to anyone looking for a quick and filling meal
Made this tonight. It was so good! Going to be on our rotation now!
Added frozen corn and cherry tomatoes we had in the fridge.
Thank you!
I googled “cheap healthy nutritious vegan recipes” yesterday because after moving out of my parents house a few months ago, I got lazy cooking pasta everyday and justifying it bc it made life easier in the short term for grocery shopping. I wanted to get creative again with my cooking
After I found this recipe, I got excited because I love ramen but haven’t had it in awhile. I also wanted to incorporate fresh produce (like mushrooms and green onions) into my diet again. So I headed to Aldi’s, found baby Bella mushrooms for sale at the same price (1.69) 😍 and rushed home to cook this (with everything but spinach bc I don’t like spinach lol)
After making it, I was completely satisfied with the end result. It doesn’t take long to prepare, is easy for beginners to follow along the recipe, and it is delicious. A bonus is that my body feels good after eating it, which is a sign that what I put into my body was good for me (not 100% sure about the instant ramen lol but everything else was good)
The only thing I would fix about this recipe for myself is the instant ramen – love it, but it isn’t the healthiest from my research. I will look into substitutes for that for my own cooking in the future :)
Overall 5/5
Try Oceans Halo brand ramen. I got it at Kroger, but I’m sure other stores carry it. It’s the best!
This is on our regular meal rotation now! Can you recommend what we can do with the rest of the coconut milk? I hate to waste it!
Hi Nikki! A good recipe with coconut milk and mushrooms is mushroom stroganoff! I highly suggest using your leftover ingredients on mushroom stroganoff.
If the seasoning packet wasn’t used how is this over well over 3k grams of sodium?
I double-checked the ingredients that the nutrition calculator was pulling the data from and it was pulling from ramen *including* the seasoning packet. It also had selected a chili garlic paste that is more like gochujang, a very thick and salty paste. I recalculated using ramen without the seasoning and sriracha, which looks far more accurate.
Can you add an egg to this and when would you add ?
I would probably soft boil an egg separately and then just add it in before serving.
I’ve made this about 15 times now because it is just SO DANG delicious! And quick and easy too!! I love it and it’s now a staple meal in my house.
No spinach, but I had some kale. Cut it into ribbons and then just threw it in with the noodles so it wouldn’t be tough and chewy. Made an excellent substitute. Great recipe!
It’s not often that I find a recipe that is very easy, quick, tasty and healthy. Perfect comfort food when you are a bit under the weather.
Delicious and unique! We threw in some string beans from our garden, for crunch. Will make this again!
I don’t know if I have already commented on this recipe, but OMG it was so GOOD! My daughter is vegetarian so I am always looking for recipes that are easy and filling. Plus, I love ramen noodles. This was amazing and my daughter now has it on her “mom, can you make” list!
This is so delicious! I added a heaping tablespoon of chili garlic sauce, a dash of red pepper flakes, a soft boiled egg, lots of green onions and sesame seeds on top! Oh and lots of siracha :)
I can’t stop making this recipe! I’ve followed it exactly several times, but added a fried egg today and it was glorious!
So yummy! Did is as written the first time with a soft boiled egg added and it was delicious, but I definitely plan to use this as a base for future ramen meals!
I was skeptical of this one – no spices or anything? The reviews convinced me to give it a try and I was so happy to be wrong. Plus it was super quick and easy! I like to add a handful of frozen edamame with the noodles. The only other variation I made was to chop the mushrooms and spinach up smaller. This recipe is pretty rich as written and I might reduce the coconut milk a little in the future.
Found this recipe on Reddit a while ago. Was the first time I ever tried a ramen and holy moly it is amazing! This dish got me into so many other ramens and so many other amazing recipes from this website!! Definitely worth trying!!
This dish is looking so goood but I don’t have coconut milk in my country what can I do?
If you’re trying to stay dairy-free or vegan, I’m not sure there is a substitute. If you don’t mind using dairy, you can use a splash of heavy cream.
Sooo good! I was scouring my cookbooks for a ramen recipe and came up short. I knew you’d have something good for me! I used some techniques from the ramen upgrades post and added ginger, garlic, red peppers, and bok choy. With all my veggies I had to do a little more broth and some tamari. Turned out delicious. Love the creaminess from the coconut milk.
Forgot to rate!
Delicious and easy recipe! I added some of the Trader Joe’s umami seasoning and siracha while the broth was boiling – great additions.
Hi! Can I use rice noodles for this? I can’t have gluten and have yet to find gluten free ramen
Yes, you can definitely do rice noodles instead of instant ramen. :)
This is one of my favorite recipes, I love it! I throw in a few (3-4) teaspoons of sambal with the broth for spice and it really adds some good kick. Makes just the right amount for a solo chef with enough leftovers for a few lunches!
Made this for dinner last night, and it was so deliious and so easy that I made it for lunch today. I added chopped peanuts and sliced jalapenos. Fantastic!
Delicious! Perfect as is. I added shredded turkey for my meat eating husband and a dash of brown sugar. (I also used all organic ingredients , doubled it for my family and this is still a super cheap meal but very rich in flavor!)
I can’t stress enough how much I love budget bytes recipes!
This tastes way, way too good.
I did use less coconut milk (a spoonful), I added it (the milk) while the ramen and broth were still boiling, and I didn’t have the recommended mushrooms, but goodness. SO GOOD!! And relatively low cal. Incredible stuff.
can I use frozen spinach?
You can, just keep in mind that the texture of frozen spinach is very different than fresh. It will likely be either really stringy or in very small pieces (chopped frozen spinach).
Great cheap recipe. It also is so fast and simple to put together.
This may be one of my favorite Budget Bytes recipes in a long time! The umami flavor is so good, and the coconut milk adds a great body to the broth, much like a traditional tonkotsu ramen. A bit of crispy fried tofu on top alongside some pickled red ginger, and this becomes a truly satisfying bowl of homemade ramen. Thanks for the recipe!
Oh, one cooking tip: sauteing the mushrooms goes a lot better if you steam them first–just pile them in the hot pan and add a couple tablespoons to 1/4 cup water. Once they release their jus, you can toss some oil in to brown them up nicely. Doing it this way helps the mushrooms collapse first, so all the air pockets in their cell structure deflate. That keeps them from soaking up the cooking oil like sponges.
This was utterly delicious but what was surprising was how easy it was. I was super impressed and had the best umami flavor. Highly recommend and will become my go to Ramen recipe. I think you could easily impress folks with this easy recipe. My partner was like, this is better than the place I tried Ramen before! Thank you so much for sharing.
Made this on a winter rainy day! It was so good I didn’t share with anyone.
So much umami. Best thing I’ve made from Budger Byte. Thank you, Beth!
So good! I added some soy sauce and rice wine vinegar to the broth. I could see this being a base for so many variations! We added tofu as well. Husband and toddler loved it!
I made this using beef broth instead of vegetable broth (what I had on hand) and it came out great! I also made a big batch doubling most of the ingredients aside from the mushroom and coconut milk and adding a can of creamed corn and firm tofu, which made a huge batch of soup. Look forward to playing around with this recipe some more!
We loved it!
This recipe is a staple in our household. We make it probably once a week and it’s so much better than any other quick meal we have on deck, not to mention affordable and easy. Sometimes we get fancy and add an egg on top, and almost always include some sriracha, sesame seeds, and green onion. Another genius creation from BudgetBytes!
I made this with rice noodles, and it was so delicious!!!
Hello. What ramen brand do you use for this? The noodles I mean. I just like having specifics. Thank you!
I believe it was Maruchan. Nothing fancy. :)
Nongshim Shin Ramyun is, IMO, the best instant noodle brand on the US market. The soup base is spicy, but you’re throwing it out anyway so it’s not a big deal. It’s made with beef, though, so avoid it if you want the recipe to be truly vegan. I understand the same company makes Soon Noodles, which are vegan, but I can’t vouch for them personally.
Soo tasty and easy! I added garlic salt and chili powder.
I don’t think I will ever again be able to eat instant ramen as it is. This is just so much better!
SO good. Added about a teaspoon grated ginger, a couple cloves of garlic, and a splash of soy sauce. Also added a few eggs for some protein. My carnivore husband didn’t even miss meat! A little chili garlic paste gave just the right amount of heat. Will definitely make again 😋
How is this soup reheated? Can I make the night before and bring to work the next day ??
Ramen does tend to continue to absorb liquid as it refrigerates, so you’ll probably find it a bit on the mushy side if you try to reheat. You can, if you want, but I think this recipe is probably best when served fresh.
I haven’t made the recipe, but I wonder if you could make the soul and broth separately and then just boil up a ramen brick when you get hungry.
*soup ingredients
Probably! But I wouldn’t keep that broth more than about four days in the fridge, and it only takes a few minutes to make, so why not make it fresh? :)
This was incredibly easy and delicious! I added baby corn to mine. Will def make it again and add a different variety of vegetables
This was delish! I tweaked a little bit and did 4 cups of veggie broth (instead of 3) for two people, and added a tablespoon of white miso paste for an extra punch of umami. Will definitely make again – so yummy and so so easy!
Hey if someone doesn’t like mushrooms can i cook them separately or cook two whole batches???
Can i substitute mushrooms with peppers?
What do you suggest?
This person does thoroughly enjoy spicy foods.
For me the mushroom-coconut flavor combo is what really hits it out of the park, so I think that leaving the mushrooms out or substituting them with something else is just going to be a matter of personal preference whether or not it’s “good.” :)
Eggplant has a similar texture to mushrooms, so maybe try that?
I made this yesterday after a friend of mine made it and shared the recipe with me, and it was SO GOOD! I added some baby corn to the recipe bc I love baby corn, and DEFINITELY do not skip the chili sauce, it adds a heat depth that I’m obsessed with. Mine also did taste a little bit coconut-y without the chili sauce, but not in a horrible way. I think next time I might add some sliced bell peppers or carrots, and there will DEFINITELY be a next time!
I was hesitant because normally ramen broth takes hours. I was right to be worried I guess. While this isn’t a terrible recipe it seems only decent at best.
This is a brilliant recipe!! I always have tons of those cheap ramen packs in my pantry. I cooked my mushrooms (only had the regular white ones) with some ginger, garlic and sriracha, and used chicken broth. I also added a little of the ichiban seasoning cause I like it haha. Then had some more sriracha on top and it was awesome!
Mine ended up being very coconuty though, but I think I needed more mushrooms and veggies, and also maybe more broth cause it cooked off quite quickly. I’m going to make this again soon, thank you!!
So fast and easy to make. We like meat so I used chicken broth and left over chicken broth to use. Cut pieces of chicken to add some protein and mmmmmm. I have made this 3/4 times in the past month. So delish :)
Looking for more meatless meals and this was ABSOLUTELY EXCELLENT!! Sauteed onion and garlic with the mushrooms. Added spicy chili sauce and green onion to the bottom of the bowl like another reviewer. No additional salt or pepper needed. I’m from New Orleans and love spicy food! Filling for meat-eaters. This was delicious and my sister loved it. A new staple in my rotation.
My boyfriend has cooked this recipe for me several times and I’m not complaining. We love the coconut milk.
Stellar recipe! My boyfriend isn’t usually into these vegan recipes and often has some meat on the side with them, but with the umami of the mushrooms and the fat from the coconut milk, we felt totally full and this was enough of a meal for him. He raved about it. Thanks!
We used regular button mushrooms because we couldn’t find baby bellas, but it still tasted great.
This is delicious! A yummy easy way to make ramen. Very creamy and oh so good!! Definitely making again.
So yummy!! Subtle coconut flavour! I added tofu and cabbage. But otherwise it was all the same. So incredible and easy! And best of all…cheap!! Thank you!!
This was great! The chili garlic paste is a must since there is no spiciness otherwise. I added some frozen corn kernels, cubed tofu, used bok Choy instead of spinach, and used sesame oil for extra flavor and it was awesome!! Easy and quick, but very satisfying. Husband loved it too, so I doubled the recipe and it made about three moderate sized servings.
I only had button mushrooms on hand, but a couple of shakes of fish sauce added extra umami to the broth. I also just had spicy Nongshim Shin ramen soup. It was delicious!
If you double the amount of mushrooms you still have odd amounts of coconut milk and broth. However, I add some sweet small bell peppers (about 4-6 small ones julienne). Then I use the full container of vegetable broth (32 oz) and coconut milk (13.6 oz) and it comes out great. I don’t mind keeping extra vegetable broth around, but an open can of coconut milk would definitely go to waste in my fridge. Btw, my 4 yo loves this.
I’m honestly shocked at how flavorful and delicious this is with such few ingredients! I added garlic to the mushrooms at the beginning but otherwise didn’t change a thing (except I doubled it!) and it was the perfect lunch. Approved by husband, too. I think the mushrooms add a great depth of flavor with very little effort.
Frozen corn is a great addition. I also added garlic powder because mushrooms and garlic are a natural match but I was feeling too lazy to mince the garlic. Chicken broth also works for non-vegans.
This was phenomenal, and will be a regular of mine now, like many of your recipes. It’s incredible how it is but i love spicy food so the second time i made it, i put a bitch of spicy chili sauce in the bottom of my bowl before adding the broth and noodles and it was still great!
I made this and it was excellent, and very easy! I used sesame oil I added crush red pepper, ginger, and garlic while cooking the mushrooms. I will be making this again. Thanks for sharing this creative, easy recipe!
Very good recipe. It is good as is, but would benefit from red chili flakes and possibly jalapeño added to the mushrooms. Otherwise- delicious!
Great recipe. Added purple onion to sauté with Cremona mushroom.
One question – is this good for next day and best way to re-heat, stove top?
Yes it’s great the next day! However we’d recommend storing the noodles separately so they don’t continue to absorb the liquid and get mushy.
Oh… my… goodness. This is my FAVORITE lunch. Don’t change a thing about the recipe, it’s perfect as is, but definitely make use of the garnishes (chili garlic sauce omg <3)
I really liked this recipe, simple and easy to come together: I just substituted with what I had
– I used white mushrooms cause that’s what I had but sautéed them with a bit of soy sauce in addition to the oil
– I added sliced red onion with the mushrooms
– I used kale instead of spinach
– used rice noodles not ramen
– added diced tofu I had leftover
– topped with scallions and samal olek (chili garlic sauce)
This recipe is so simple and SO delicious! I have been craving it again ever since I made it the first time! I did not have the chili sauce the first time, but otherwise made the recipe exactly as written. I think it would be great with an egg
Big delicious payoff for such an easy recipe. I sautéed some broccoli with the mushrooms. You could really be flexible and add peppers, onions, squash, carrots, kale, etc. I used half the ramen seasoning but next time, I’ll try and not be lazy and do my own seasoning. I mean, it was delicious but not exactly the healthiest choice. I also only did a cup of chicken broth bc I like it less soupy. I barely ate half bc my toddlers wanted all the bites ha. I think next time, I’ll add an egg. But it’s fabulous as written
Could I replace the coconut milk with whole milk?
Yes or heavy cream would be best.
This is very tasty and a part of our meal rotation for meatless meals. Love the coconut in it! Thanks Beth.
AMAZING. Flavorful and filling, we loved this! Thanks for your recipes!!
The soup tasted so good and the pictures were so helpful to follow along with the steps. Thank you!
Literally love this. I’m not vegan so i used chicken broth, scrambled an egg seperately that i mixed in at the end and i also used Louisiana hot sauce (since i didnt have the chili sauce but really like spicy lol) so so good. I IMMEDIATELY texted the recipe to my sister. So good. I cannot wait to make this again.
Unbelievable! Made dinner for 4 adults in record time resulting in rave reviews! Can’t beat that!
Just made this today for lunch! Fantastic, thank you. Followed the recipe ‘as is’ and it was wonderful. Will definitely be making it again tomorrow!
It’s great! I made this twice in two days. I cooked the ramen separately both times, it’s just how I do it. You have to be careful not to add too much milk, because it’s EXTREMELY rich. I had trouble finishing it the first time, it was so filling! I also recommend adding minced garlic in with the mushrooms.
This has become a weekly staple for me. It’s a perfect combination of cheap, easy, tasty, and relatively healthy.
I’ve gotten into the habit of adding a tablespoon+ of miso paste (while the broth is coming to a boil) and adding a chopped red bell pepper in while the mushrooms are cooking.
I added soy sauce, onion salt, onion powder, and garlic powder to increase the flavor. Definitely not flavorful enough the way it is.
It was really bland…if you make this recipe, please add a lot of salt and pepper to make up for the lack of seasoning. Also, probably a good idea to add the coconut in before the noodles finish cooking, otherwise it gets soggy.
I may be misunderstanding you comment… but the recipe calls for coconut milk (plant-based milk substitute), not coconut chips/pieces.
To be honest I wouldn’t be expecting a full flavoursome ramen in this amount of cooking time. I imagine to get the best flavour its essential to use flavoursome/fresh mushroom as they are what is providing a lot of the umami flavour. The flavour could easily be upped just by using miso paste.
OMG this is so easy and delicious!!! Great recipe, thank you!
I made this recipe the other night and it was so easy and delicious! I used frozen spinach and just cooked it a little longer at the end. So good! If you ever come out with more easy ramen recipes I will be trying them right away!
This dish was easy, fast and delicious! I have added this to my rotation and will be making it often!!!
My favorite one pot dinner that everyone in my house will eat, even the 3 and 4 year olds. In fact, they love mushrooms now because of this dish O_o
This was really tasty! I think we didn’t react well with the full-fat coconut milk, though, because 3 out of 4 of us had some intestinal upset. I would maybe try it again, but with light coconut milk.
This is sooo yummy! My husband loves this recipe which makes me happy since it takes almost no money and 15 mins to make! Great comforting weeknight meal. I make it without oil and with frozen spinach if i don’t have fresh. I also found organic raman at wholefoods by Ocean’s Halo. It’s a 4 pack and feeds the whole fam.
So good! I made this today! Hard to make a fast lunch with a toddler. This will be a go to recipe!
I have made this twice, once with full fat coconut milk and once with lite. No discernible difference in taste or creaminess factor – amazingly delicious both times, so I plan to save the calories and stick to lite when I make this regularly going forward. Terrific recipe!
Good to know Lauren! Thank you for sharing!
This was so simple and insanely delicious. I made it for my husband and myself and our girls kept stealing it. It’s definitely going to be a regular meal here!
I didn’t have vegetable bouillon so I used chicken.
Use what you have on hand! Great work Helen!
This was so amazing and simple!!! I’m trying to adapt to a vegan lifestyle and recipes like this make me excited to try more! Thank you 🌿☘️🍀
Happy to hear it!
This recipe was sooooo good! I thought I would like it but didn’t expect to absolutely love it.
Glad to hear it Rebecca!
This has become a go-to weeknight meal for me! It’s so easy and delicious. I like to substitute the spinach for edamame and add a little sriracha. The coconut milk is a great addition but I just use a splash since I’m not a huge coconut fan.
Sriracha is always a good idea ;)
Is there an alternative to coconut milk for allergies?
Hi Emily, you could swap for cream if you can have dairy.
I love using cashew milk (unsweetened) as a milk substitute.
SO GOOD! It seemed too simple to be so delicious, but it’s amazing and very customizable.
Yes! Thank you Em.
Oh my gosh this recipe is great! I was skeptical at first just based off how easy it is to make, but decided to try making it based on the great reviews. I’m so happy I did. I followed the recipe exactly how it is written, and used the garlic chili sauce (which is a must if you want a little kick!). I also used your soft boiled egg recipe to throw some protein in there. Thanks for the easy and wonderful dinner!!
Happy to hear it!
this is amazing! Thank you so much for this easy recipe, I’m amazed at how simple it is to make something so warming and delicious. I look forward to trying your other recipes.
Thank you!
I’ve made this every week now for four weeks, and I learned something. I love this recipe, it was a home run right out of the park, but…I managed to screw it up one time by using the wrong kind of noodles. So, just a warning to others: know your ingredients. I tried it with some rice noodles from the Asian Grocery store that turned out to be the kind of noodle you’re supposed soak overnight and cook for a long, long time. Don’t make my mistake! The goodness of this recipe is that it is quick and you barely cook the spinach, that’s one of the reasons it is so good. Stick to noodles that you know cook quickly. (I’m sure that those chinese rice stick noodles are good for something else.)
This is my new favorite go-to. It’s so easy to make and so delicious! I added silken tofu and it tasted great! Thank you!!
Great addition Leah! Thanks for sharing!
As usual, your recipe did not disappoint! How is this so good?! I didn’t have mushrooms, but I threw in some Trader Joe’s frozen roasted corn in addition to the spinach. It was delicious! I also added a little soy sauce, brown sugar, and sesame oil. What a perfect comfort food. My husband said it was the best ramen he has ever had. We will be making it again this week I’m sure!
That’s great Sarah! Thanks for sharing!
What can I substitute the coconut milk with? Can’t find a kosher can of it
My best guess is some heavy cream, although I haven’t tested this recipe with that so I’m not sure if it will have quite the same effect.
Did coconut milk in the end kosher fine delicious :) thank you
How was does this soup keep as leftovers?
It does well but you may want to add more noodles or keep them separate as they can keep absorbing the broth!
I made this the other day and when I went to get some for lunch today, all of the liquid had evaporated! What do you recommend to get some broth back into it so it doesn’t go to waste?
It’s probably not that the broth evaporated, but that the noodles absorbed it. You can try adding more vegetable broth, or just enjoy the noodles the way they are. They’re probably super flavorful now that they’ve absorbed all that broth! :)
This was AMAZING and so quick and easy! I was a little nervous about the coconut milk because I don’t like coconuts, however the ramen really doesn’t taste very coconutty so a total win! I definitely recommend adding chili garlic sauce on top!
Happy to hear it Amanda!
We made this tonight. It was a big hit with my everyone, including my 11 year old. Husband, who cooked, threw in some jammy eggs, which were a great addition. We might add some ginger next time, too.
Yes!! Happy to hear it was such a hit!
Hello,
I am really wanting to make your recipe tonight! I was wondering what kind of better than bouillion flavor did you use?
Thx!
You can use the vegetable base. Enjoy!
Heads up vegans and vegetarians – ramen packaged noodles might have beef flavor already infused in the noodles (even if they are not beef flavored). I found this out the hard way last night as I was making this recipe. Threw out the flavor packet for the sesame ramen and when I put the ramen noodles in the veggie broth the whole thing turned an odd color – and I said huh? Looked out the ingredients on ramen package and there it was beef extract. :(
Fortunately had a shrimp flavored ramen packet too and go figure those noodles did not have any beef or other meat flavorings listed on ingredients. Loved the dish after the 2nd go and the first batch is in my fridge waiting to go to my sister who is non vegetarian.
I did just find organic ramen noodles at Whole Foods – takes the budget friendly part out but keeps it vegan and/or vegetarian friendly.
So simple, so delicious! Thank you for this new go-to winter meal.
Hooray Julia!
Not a huge fan of coconut milk — anything wrong with using a low-fat dairy milk for this?
Personally, I don’t think that would taste good. It’s just not the same. The fat in the coconut milk is what makes it so delish, the other part is the coconut flavor. :)
This was great and so easy. What kind of Better than Bouillon do you use?
I used the garlic kind and threw in some cubes of grated ginger I had in the freezer, plus a dash of soy sauce.
I know I ruined the vegan-ness, but it was really good with a soft-boiled egg.
Hey no problem putting an egg on it! And Beth just used the vegetable base for this recipe.
You are a culinary genius!!!! I love your blog. This is so good. I can put in basically anything that’s left over in the pot actually. :) Left overs Ramen! Thank you Beth!
Thank you Amy!!
Amazing we had it 4 times this week cant get enough
Well that’s a huge win!
SO delicious! Made it exactly as the recipe said, along with the chili garlic sauce (essential!) and sliced green onions. Added a soft-boiled egg, which was tasty, too! You’ve got to try this one.
#putaneggonit :)
Thank you, this is a quick and delicious meal! I doubled the recipe and our family of 4, including our 13 month twins, loved it!
Happy to hear it Melinda!
This is so much easier than what I do. I spend a lot of time chucking things into the pot to try to get a nice broth, this will definitely save me some time! Thank you!
Happy accident–I doubled the noodles but kept the broth amount the same while upping the coconut milk to 3/4 cup. This meant that the noodles absorbed most of the broth and I was left with creamy, savory, coconut sauce-coated noodles. It wasn’t ramen, but it was good!
Oh no! But happy to hear you still enjoyed it :)
You done did it again! Simple ingredients, easy to make, full of flavor. Adding this to my rotating list of meals (which is primarily comprised of recipes from this site).
I added tofu (put it in at the same time as I did the ramen noodles) to beef up the recipe, so to speak.
I agree that adding the garlic chili sauce adds a nice kick. I added a bit of pepper and the spice pack that came with my ramen (not the seasoning pack for the broth, the spice pack) too.
Thank you Zach!
This is perfect, Tasty, cheap, quick, easy, and nutritious. Yay Beth!
Thank you Jeri Ann!
I just made this ramen recipe for dinner tonight! It was sooo freaking good! This ramen recipe is a keeper for sure ! Affordable and delicious!! Thank you for sharing!
Thanks Cynthia!
Yes, this Vegan Creamy Mushroom Ramen is amazing! Thanks, Budget Bytes!
This was great and super customizable! I added onions and bell pepper and fried curry powder in the oil for a minute before adding the broth. I added pan fried tofu to the side for protein and topped with Sriracha! My step daughter and I ate this instead of going out and it was a hit! This will be a repeat recipe for sure!
It really is that customizable! Glad to hear it was a hit!
This is amazing. We made it for dinner tonight. It’s a keeper for sure! Thanks Beth!
Thanks for sharing Ashley!
So tasty. Such an easy and inexpensive recipe that the whole family enjoyed.
That’s fantastic to hear Lauren!
OMG this was so good. I used the ramen noodle recipe from Serious Eats to make the noodles, then this recipe for the rest. It was so perfect. A small scoop of the garlic chili sauce was essential to round out the broth.
Yes! The chili garlic sauce was essential!
That’s awesome Seth!
Recommended substitute for spinach, which I detest? Was thinking baby Bok Choy?
Bok choy would be delicious!
I appreciate that many of your recipes are ideal for single people, and that you emphasize meal planning for larger-batch recipes.
Thank you EJ!
Oh my! This was a very pleasant surprise!
I was looking for an easy, cost effective meal prep recipe for a weeks worth of lunches, and this did not disappoint! To make a weeks worth of meals, I doubled the recipe, using 2 packages of Ramen, a whole can of coconut milk, an 8 oz. package of mushrooms, and a whole bag of baby spinach. I also threw in a package of smoked chicken sausage with garlic and Gouda cheese.
Oh my!
The dish was very delicious in and of itself, but the leftovers were even better! The smoky flavor from the sausage paired very well with the sautéed mushrooms and had a nice earthy/smoky taste.
I will absolutely be making this again!
Thanks for sharing Mike! That’s awesome!
Impressed? Oh yes! It looked so great I had to try it. This was my first experience with coconut milk. I absolutely loved the flavor of it – and so easy! Next time I may add tofu for some protein, but really – it was GREAT!
Happy to hear it Cynthia! Thanks for sharing!
This was super easy and so delicious…the broth flavor was kind of unbelievable given that it only had a handful of ingredients. I used frozen spinach and ended up with quite more green stuff than intended, but seriously this is something we will make again.
Can’t go wrong with more greens! Thanks for sharing Jackie.
Would this work with rice noodles if trying to make it gluten free?
Yes most definitely! I’ve actually used the Lotus Foods Rice Ramen and it’s perfect!
This was super easy, cheap, and filling! I thought it was a little bland, but at the same time, I couldn’t find chili-garlic sauce, which might’ve added a little flavor. I will definitely be making this again because of how easy it was!
Thanks Danielle! Let us know when you try it again. You typically can find the Chili Garlic sauce in the Asian foods section of your grocer.
This is our first time cooking with ramen noodles. Hubby made it by himself–and we both liked it except it is very, very, very salty! We used the Better than Bouillon. I guess that is where the salt came from or do ramen noodles have salt? I think next time we make it we will add a LOT more spinach and use a low salt boxed broth.
Can plain ole pasta or orzo substitute for the ramen noodles?
It was very hearty and big servings.
You didn’t happen to add the Better than Bouillon and the ramen seasoning packet, did you? It’s quite possible that the BTB is just too salty for your tastebuds on its own, though. If that is the case, you can always just use a lower dilution (1/2 tsp per cup of water instead of 1 tsp per cup of water), or they actually make a lower sodium version, too. :) You could definitely do a version of this with a different type of pasta if you prefer.
This was really delicious and filling. Kind of like a noodle-filled cream of mushroom soup. I added tofu and it was the perfect meal. I hope my husband is prepared to have this once a week, every week for the next six months or so.
Happy to hear you enjoyed it Colleen!
So easy and delicious! I added broccoli slaw for more veggies. FANTASTIC!
Made this tonight—soooo good. My spinach turned out to have wilted badly so I did without that. Instead of chili paste, I seasoned with white pepper, sesame seeds, a splash of soy sauce and just a little salt. Filling and scrumptious and cheap and easy and quick! This is going in regular rotation.
Very very good and so easy to make. I added chicken thighs to mine and did chicken broth instead of veggie but it was still delicious. A bit of sesame oil at the end was super yummy as well.
Delicious!
I have some dried wild mushrooms in my pantry that I might try in this!
This looks so good but my husband hates anything that tastes like coconut. Is there anything that can be used as a substitute to the coconut milk?
Can you have regular cream?
Made this for an easy dinner on Friday and it was AMAZING! So simple, but so delicious. Definitely gonna be a new go-to recipe for me.
That’s awesome Hilary!
So easy and delicious! I didn’t have the chili sauce so I added garlic powder and cayenne which worked great.
Any ideas for what to do with the rest of the can of coconut milk? Except for your coconut lentils (which I *love*, but it takes a full can), I’ve never used coconut milk so not quite sure what to do with it.
Also, to add tofu, does it need to be cooked or marinated or anything beforehand?
You can freeze it! I put mine into ice cube trays for perfect portions :)
This. was. Awesome!!! As-is, no tweaks needed. Delicious, a bit “exotic” and ridiculously easy to make – a rare combo 😍
This dish is so going to be made at my house, looks absolutely delicious!!
Can be lusciously creamy and mild (less chili garlic sauce) or have five-alarm highlights (with more) when you feel the need for heat! I fried the mushrooms in sesame oil and used frozen spinach thawed the the microwave and it still worked great!!
Had this for lunch today since I had most ingredients in stock and it was super tasty. That recipe is definitely a keeper. ♥
Made this last night with almond milk instead! It was soooo good!
I made this for dinner tonight and it was amazing. I love a vegan recipe that is cheap, easy, delicious, and filling! This recipe will definitely be in heavy rotation this winter.
Happy to hear it!
This turned out delicious! I had Rice Ramen on hand instead of instant ramen. My husband wolfed his down and then recommended a few minor tweaks: Add some white pepper, parsley, and chopped onions.
I’ll try that out next time and update the review
Yum!
Hi! Do you think it would be possible to make this with frozen fresh spinach, or would the freezing degrade the texture too much? I have a bag of fresh spinach that I threw in the freezer a couple weeks ago— still trying to use it up! thanks for this recipe, it looks fantastic!
I think you’d be just fine!
I think I know what I’m having for lunch this weekend!! I already have the ramen, coconut milk, and Better Than Bouillon.
I made this for lunch today and it was delicious. I was in a rush so I didn’t add any optional ingredients. I would agree that it took a bit longer than anticipated to cook, but still pretty fast.
Happy to hear it Rachel!
Any idea what a replacement could be for people that don’t like mushrooms?
While I don’t think there is anything that would specifically replace the mushrooms, you can find ideas for other ramen add-ins in my 6 Ways to Upgrade Instant Ramen post. You can add just about anything! :)
And just like that, I know what I want to make for lunch today. This looks FANTASTIC. A budget tip: if you cook Asian style food somewhat frequently it’s worth it to make a trip to an Asian grocery store to stock up on the shelf-stable ingredients critical to these recipes (things like chili garlic sauce, sesame oil, soy/tamari sauce, rice, noodles, etc). I find that many of these items are 30-50% less expensive than at my regular grocery store (where they are in the “international” aisle), and/or much higher quality (amazing noodles so much better than those ramen packets).
I think a drizzle of sesame oil on top of this would be DELICIOUS.
Update – I made it!!!! So delicious. I used light canned coconut milk (not the dairy substitute in the carton), and I thought it was really creamy. Another winner from Budget Bytes!!
I have all, these in my fridge! Excited to try this out. Also, these recipes, I call them raid-the-fridge dishes
So true! Enjoy!
no coconut milk…… can i use half and half???? And i love Your recipes and my little recipe box is full of them. Thanks for having a no nonsense take on good tasting food. Best!motsfo
Yes you certainly could use half and half but it wouldn’t be Vegan :)
This looks delicious and I think I will try it even though I am not a big fan of coconut milk. I have to say I find your prep time of 3 minutes extremely unrealistic, I could probably slice the mushrooms in 3 minutes, but thoroughly cleaning them would take significantly longer.
Hi Beth! Where can I find the chili garlic sauce at the store? Thanks!! This looks delish 😄
Do you think it’s possible to make this with soba noodles? Or any other kind of noodle? This looks so yummy!
Yes you could. Or there’s the Lotus Foods rice ramen which is great too.
I doubled the recipe and used 8 oz. of wide lo-mein noodles. YUM! Needed a tad more broth but I’ll make that adjustment next week… when I make this again for sure!