This incredibly simple Creamy Mushroom Ramen is simple to make in just 15 minutes and uses minimal ingredients!
2 Tbsp cooking oil
450g of your favourite mushrooms
6 cups vegetable stock
4 handfuls fresh spinach
4 pk ramen noodles (set aside seasoning – you don’t need it for this)
2 cup coconut milk
4 green onion, sliced
4 Tbsp chili garlic sauce
1 small bunch of spring onion, cut on a slant
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 (not 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 Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.