Vegan Creamy Mushroom Ramen

$2.75 per serving
by Beth - Budget Bytes
4.84 from 149 votes
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I hope I’ve convinced you to experiment with leftovers in your fridge by now. Most of my favorite recipe creations have come from me just piling whatever I have leftover in my fridge into a bowl or pot, and seeing how it turns out, including this Vegan Creamy Mushroom Ramen. I’m not kidding when I say this is one of the best things I’ve ever tasted, and it only takes about 15 minutes and a handful of ingredients. #totalwin

Noodles being lifted by chopsticks out of a black bowl full of vegan creamy mushroom ramen

I had some coconut milk leftover from making my Easy Cauliflower and Chickpea Masala on Facebook live the other day, plus Aldi had baby bella mushrooms on sale for $1.69 per container 😱 so I had purchased some of those with the intent of roasting them, which didn’t happen. I came home ravenous for carbs after Orange Theory, saw that coconut milk and the mushrooms in my fridge, and immediately knew what I needed to make! 

The super simple broth for this ramen (vegetable broth + coconut milk) is so freaking good that I’m 100% going to be making a regular “cream” of mushroom soup with this method in the near future. So if you don’t like ramen but love creamy mushroom, just hang tight. ;)

What Kind of Mushrooms Should I Use?

Definitely try to get baby bellas or full sized portabella mushrooms for this recipe. The deep color and robust flavor of these mushrooms makes a big impact, and I think regular button mushrooms would fall flat. 

What Kind of Coconut Milk Should I Use?

I used full-fat coconut milk in a can for this recipe and it made the broth extremely rich and delicious (and surprisingly it didn’t taste like coconut). I think you might be able to get away with using light coconut milk, but just be aware that the broth won’t be nearly as creamy or thick. I do not suggest using the dairy milk substitute type of coconut milk that comes in a carton. It is FAR too thin. Only canned coconut milk for this recipe.

Overhead view of a bowl full of Vegan Creamy Mushroom Ramen garnished with chili garlic sauce and green onion

What Kind of Ramen Should I Use?

I used the super basic, super cheap, 25₵ per pack ramen. Nothing fancy needed here. I did toss the seasoning packet and use my own vegetable broth, though (Better Than Bouillon). 

What Else Can I Put in My Vegan Creamy Mushroom Ramen?

Whatever you want! Ramen is one of those great “catch all” dishes that is good for tossing all your leftover vegetables and proteins into. Check out my post about 6 Ways to Update Instant Ramen to see what other fun things I like to put in my ramen. Some quick ideas are tofu, sliced bell pepper, sesame seeds, or shredded cabbage or carrot.

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Vegan Creamy Mushroom Ramen

4.84 from 149 votes
This incredibly simple Vegan Creamy Mushroom Ramen is a rich and flavorful 15 minute meal that only requires a handful of ingredients! 
Close up overhead view of a bowl full of vegan creamy mushroom ramen with chopsticks lifting some noodles
Servings 1 (or two)
Prep 3 minutes
Cook 12 minutes
Total 15 minutes


  • 1/2 Tbsp cooking oil ($0.02)
  • 4 oz. baby bella mushrooms ($0.85)
  • 1.5 cups vegetable broth ($0.20)
  • 1 handful fresh spinach ($0.53)
  • 1 package ramen noodles (discard seasoning) ($0.25)
  • 1/2 cup coconut milk (canned) ($0.66)

Optional Garnishes

  • 1 green onion, sliced ($0.11)
  • 1 Tbsp chili garlic sauce or sriracha ($0.13)
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  • 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.
  • 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 (without 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 Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.

See how we calculate recipe costs here.


Serving: 1recipeCalories: 714kcalCarbohydrates: 67gProtein: 16gFat: 45gSodium: 1543mgFiber: 4g
Read our full nutrition disclaimer here.
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Love Mushroom Soup? Try our Creamy Mushroom Soup recipe.

Close up overhead view of a bowl full of vegan creamy mushroom ramen with chopsticks lifting some noodles

How to Make Vegan Creamy Mushroom Ramen – Step by Step Photos

Baby bella mushrooms being sliced on a white cutting board

Slice 4 oz. baby bella mushrooms (about 4-5 mushrooms or half of an 8 oz. package). If you want to do full sized portobella mushrooms, just slice the caps in half, then slice crosswise into thin strips.

Cooked sliced mushrooms in a sauce pot

Add the sliced mushrooms to a small saucepot with about 1/2 Tbsp cooking oil (your favorite type of oil to cook with, any type is fine). Sauté the mushrooms over medium heat until they are soft and dark, and all the liquid they release has evaporated out of the pot.

Vegetable oil being poured into the sauce pot with the cooked mushrooms

Add 1.5 cups vegetable broth to the pot with the mushrooms. I use broth made with Better Than Bouillon broth concentrate. Turn the heat up to medium-high and allow the broth to come up to a boil (this goes faster with a lid).

Dry ramen added to the broth in the pot

Add one “brick” of ramen noodles (discard the seasoning packet) to the broth and continue to boil for about 3 minutes, or until the noodles are tender.

Spinach added to the sauce pot.

Turn off the heat and add a heaping handful of fresh spinach to the soup. Stir until the spinach is wilted (about 3o seconds).

Coconut milk being poured into the ramen noodles in the pot

Finally, pour in 1/2 cup coconut milk (the canned kind, not the dairy milk substitute kind in a carton). Stir to combine.

Finished vegan creamy mushroom ramen in the sauce pot

And that’s literally all it takes! Done in about 15 minutes. You can serve it as is, or add some fun toppings.

Front view of noodles being lifted out of a bowl of vegan creamy mushroom ramen with chopsticks

I added sliced green onion and some chili garlic sauce to mine. The sharp chili garlic sauce added a nice contrast to the super creamy broth!


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  1. Oh my, this soup. Creamy, umami, salty without being too salty, and so very satisfying and delicious. Last time I made it I added soft-boiled fresh eggs, but it really doesn’t need anything else to be perfect.

  2. This tastes better than the $16 bowl of creamy vegan ramen at the shops near me! I also love how versatile this recipe can be. I added some tofu and a soft boiled egg for protein & threw in some brussel sprouts instead of spinach. Will definitely be making this frequently.

    1. I think that the nutrition calculator is pulling the sodium amount from the ramen WITH the seasoning packet, even though you discard it in the recipe. So the sodium should be significantly lower, but I’m not sure on the exact amount.

  3. My 7-year-old picked this recipe to try, and it was a fantastic choice! This was delicious. We will definitely make it again!

    1. full-fat canned coconut milk has a pretty high calorie content and of course the ramen noodles. Those are the two main culprits!

  4. This looks and sounds delicious! Have you ever doubled or even tripled the recipe? I have a large family and would love to make a bigger batch at once rather than several portions as written. Curious to know how well it doubles or if it needs adjusting. Thanks for sharing! I love your recipes 😊

      1. I did and it was fabulous! Thank you for such a tasty, easy, and affordable recipe!

  5. I’ve been making this for years now, and it’s one of my favourite go-to meals! The beauty is its simplicity, and it’s great just as is. But if I have them to hand, I also add:
    – grated fresh ginger
    – toasted sesame seeds
    – miso paste dissolved in a little warm water (add right after the coconut milk)

    If I’m making for my gluten-free partner, I use GF broth and rice noodles instead of ramen noodles. Still yummy!

    1. We haven’t tried it, Lynda but i don’t see why you couldn’t!

  6. Really great recipie! I stirred in a little red miso paste just because I had some and we very much enjoyed this. Thank you!

  7. This is exactly as easy (and delicious) as advertised. It also uses ingredients I always have in my fridge and pantry. Plus, I’m always looking for ways to use up extra mushrooms. Win, win, win.

    1. I used boxed coconut milk (it’s what I had already) and threw in some grated ginger with the mushrooms and the flavor was phenomenal. I can’t wait to play with the flavor combos. This soup would also be a great way to use leftover veggies.

  8. Nice, easy, and tasty. I modified with non instant ramen (3 oz for two people), shiitake mushrooms, and added shredded carrot. I used water and then added a generous spoonful of Thai green curry paste, because I thought it had a good Thai vibe with the coconut milk. Handful of spinach, some scallions, and a sliced hardboiled egg made it a good light meal. I think tofu or any other protein would work, too.

  9. I rarely comment but this has become my standard Monday night dinner. It’s so delicious and so fast! I love knowing that my first weeknight meal is always planned. I add a little less coconut milk plus soy sauce and sriracha. Thank you!!

  10. This was amazing until I added the coconut milk. Adding the coconut milk took away all flavor. I had to add in so much more bouillon and some garlic and onion powder along with some salt to bring some flavor back into it. I would say, don’t add anymore than a table spoon of coconut milk, if any at all.