Why You’ll Love Creamy Mushroom Vegan Ramen Recipe

This ramen is:
• Ready in fifteen minutes from start to finish
• Made with minimal pantry staples
• Completely vegan yet rich and satisfying
• Easily customizable with your favorite garnishes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Baby bella mushrooms
• Vegetable broth
• Fresh spinach
• Ramen noodles
• Coconut milk
• Cooking oil
• Green onion (for garnish)
• Chili garlic sauce or sriracha (optional)

Directions

Heat the cooking oil in a large pot over medium heat and add the sliced baby bella mushrooms. Sauté until tender and browned.
Pour in the vegetable broth and bring to a gentle boil.
Add the ramen noodles (discard the seasoning packet) and cook for about 3 minutes until just tender.
Turn off the heat and add the fresh spinach, stirring until it wilts from the heat.
Stir in the canned coconut milk until the broth becomes creamy.
Ladle the ramen into bowls. Top with sliced green onion and chili garlic sauce or sriracha if desired.

Servings and timing

• Serves: 1 large bowl
• Preparation time: ~3 minutes
• Cooking time: ~12 minutes
• Total time: ~15 minutes

Variations

• Swap baby bella mushrooms for white button or shiitake mushrooms.
• Use baby kale or bok choy instead of spinach for extra texture.
• Replace coconut milk with unsweetened soy or oat milk for a different creamy base.
• Add tofu cubes, snap peas, or corn for additional protein and color.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Noodles may absorb broth and soften; when reheating, add a splash of water or broth and warm gently over low heat to keep the coconut milk from separating.

FAQs

What type of noodles should I use?

Use your favorite ramen noodles; discard any seasoning packets. Gluten-free ramen or rice noodles can be used to make this gluten-free.

Can I substitute the coconut milk?

Yes — unsweetened soy or oat milk are alternatives, though they’ll be less rich.

How can I add more protein?

Add extra protein with roasted tofu cubes, tempeh, or edamame.

Is this recipe spicy?

The base is mild; add chili garlic sauce or sriracha to increase heat.

Can I add more vegetables?

Yes — try bok choy, carrots, snap peas, or corn for extra color and nutrition.

How should I store leftovers?

Store in an airtight container in the fridge for up to two days; noodles may soften.

Can I make this ahead of time?

You can prepare the broth ahead, but cook noodles just before serving for best texture.

Is this dish suitable for kids?

It’s mild and creamy, but adjust spice levels to suit picky eaters.

What garnishes work best?

Green onions, sesame seeds, a squeeze of lime, or hot sauce all enhance flavor.

How can I make the broth thicker?

Cook a few extra noodles in the broth before adding coconut milk to release more starch.

Conclusion

This creamy mushroom vegan ramen is a quick, satisfying meal that brings rich, plant-based flavor with simple ingredients and minimal effort. It’s perfect for hectic weeknights or anytime you want cozy comfort in a bowl.