Name: Vegan Creamy Mushroom Ramen
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 1
Cuisine: Asian
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); 1 green onion, sliced ($0.11); 1 Tbsp chili garlic sauce or sriracha ($0.13)

Ingredients

1 serv.

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)
1 green onion, sliced ($0.11)
1 Tbsp chili garlic sauce or sriracha ($0.13)

Instructions

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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.
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.