Description
A rich and creamy vegan ramen dish that’s easy to prepare.
Ingredients
Scale
- 200g ramen noodles
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup mushrooms, sliced
- 1 cup spinach
- 2 green onions, chopped
- 1 clove garlic, minced
- 1 inch ginger, grated
Instructions
- Cook ramen noodles according to package instructions.
- In a pot, heat sesame oil over medium heat.
- Add garlic, ginger, and mushrooms. Sauté until mushrooms are soft.
- Pour in vegetable broth and coconut milk. Stir well.
- Add soy sauce and bring to a simmer.
- Add spinach and cooked noodles. Mix until heated through.
- Serve hot, garnished with green onions.
Notes
- You can add tofu for extra protein.
- Adjust seasoning to taste.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: creamy vegan ramen, vegan ramen, plant-based ramen, coconut milk ramen