Ingredients
Scale
- 1/2 tablespoon cooking oil
- 4 ounces baby bella mushrooms, sliced
- 1.5 cups vegetable broth
- 1 package ramen noodles (seasoning packet discarded)
- 1 handful fresh spinach
- 1/2 cup canned coconut milk
- 1 green onion, sliced (for garnish)
- 1 tablespoon chili garlic sauce or sriracha (for spice)
Instructions
- Heat the cooking oil in a large pot over medium heat. Add the sliced mushrooms and sauté until tender and browned.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the ramen noodles and cook for about 3 minutes until just tender.
- Turn off the heat, add the fresh spinach, stirring until just wilted.
- Mix in the canned coconut milk thoroughly until the broth is creamy.
- Serve hot, garnished with sliced green onions and a drizzle of chili garlic sauce or sriracha as desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg