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Creamy Vegan Mushroom Ramen Recipe

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3.9 from 20 reviews

A comforting bowl of creamy mushroom vegan ramen featuring sautéed baby bella mushrooms, fresh spinach, and a rich coconut milk-based broth served over tender ramen noodles. This easy-to-make, dairy-free recipe delivers warmth and depth of flavor perfect for vegan and plant-based diets.

Ingredients

Mushroom and Vegetable Base

  • 1/2 Tbsp cooking oil
  • 4 oz. baby bella mushrooms, sliced
  • 1 handful fresh spinach

Broth and Noodles

  • 1.5 cups vegetable broth
  • 1 package ramen noodles (discard seasoning)
  • 1/2 cup canned coconut milk

Instructions

  1. Heat the oil: In a medium pot over medium heat, warm 1/2 tablespoon of cooking oil until shimmering but not smoking.
  2. Sauté mushrooms: Add the sliced baby bella mushrooms to the pot and cook for about 5-6 minutes, stirring occasionally, until they are tender and browned.
  3. Add broth and noodles: Pour in 1.5 cups of vegetable broth and bring to a simmer. Then add the ramen noodles, breaking them up if desired, and cook according to package instructions, typically 3-4 minutes, until noodles are tender.
  4. Stir in coconut milk and spinach: Reduce heat to low and stir in 1/2 cup canned coconut milk for a creamy texture. Add the fresh spinach and cook for another 1-2 minutes until it wilts.
  5. Adjust seasoning and serve: Taste the ramen and add salt or pepper if desired. Serve hot for a satisfying, creamy vegan meal.

Notes

  • Discard any seasoning packet from the ramen noodles as it often contains non-vegan ingredients or excess sodium.
  • Use full-fat canned coconut milk for the creamiest texture.
  • You can substitute baby bella mushrooms with cremini or shiitake mushrooms for different flavor profiles.
  • Add your favorite toppings like sliced green onions, sesame seeds, or chili flakes for extra flavor.
  • This recipe is naturally gluten-free if using gluten-free ramen noodles.