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 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!