Description
Make a rich, creamy ramen dish with mushrooms and spinach using only one pot for simple cleanup.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup full-fat coconut milk
- 2 cloves garlic, minced
- 4 ounces cremini mushrooms, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 2 blocks instant ramen noodles (discard seasoning packets)
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese (optional, omit for vegan)
- Salt and black pepper to taste
Instructions
- Combine vegetable broth, coconut milk, minced garlic, sliced mushrooms, soy sauce, sesame oil, and ginger in a large pot.
- Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally, until mushrooms soften slightly.
- Add the ramen noodle blocks to the simmering broth. Cook according to package directions, usually 3 to 4 minutes, until noodles are tender.
- Remove the pot from the heat. Stir in the fresh spinach until it wilts completely into the broth.
- If using, stir in the Parmesan cheese until the broth thickens slightly and becomes creamy.
- Taste the ramen and add salt and pepper as needed. Serve immediately from the pot.
Notes
- For a thicker, creamier texture without dairy or coconut milk, remove about 1/2 cup of the cooked noodles and broth near the end, blend until smooth, and stir back into the pot.
- Use shiitake or oyster mushrooms for a different flavor profile.
- If you prefer a vegan dish, skip the Parmesan cheese.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 25
- Saturated Fat: 18
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 15
- Cholesterol: 5