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!
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.