Vegan Creamy Mushroom Ramen

$2.75 per serving
by Beth - Budget Bytes
4.87 from 117 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.

Vegan Creamy Mushroom Ramen

4.87 from 117 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 mins
Cook 12 mins
Total 15 mins

Ingredients

  • 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)

Instructions 

  • 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.

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Nutrition

Serving: 1recipeCalories: 714kcalCarbohydrates: 67gProtein: 16gFat: 45gSodium: 2021mgFiber: 4g
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Scroll down for the step by step photos!

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!

TRY THESE OTHER INSTANT RAMEN RECIPES:

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  1. Really good flavors, did not know how simple it was to make delicious vegan ramen until I used this recipe. 

  2. So, so good! Another winner from this website. (I discovered your Spicy Sriracha Noodles a few years ago and it’s still in rotation!) A super tasty and quick meal.

  3. Love this! Would you possibly be able to do a Recipe Round-up of ramen noodle recipes? Maybe adding some salads and other main soup courses to the ones you have already created?

  4. Most ramen noodles say they were manufactured in a facility that produces or have the potential to contain egg, milk, fish or shellfish. Is there an alternative ramen noodle you could recommend?

    1. Unfortunately, I haven’t experimented with alternative ramen noodles, so I don’t have any recommendations to offer.

  5. This recipe knocks it out of the park! I’ve made it for just about everyone in my family. My 1 year old niece exclaimed “mmmh!” after every bite I gave her. 

  6. This has been our go-to recipe this winter. Delicious topped with cooked tofu cubes tossed in salt and pepper. Grateful for the amazing vegan meals on this site. Thank you!

  7. This is a good basic recipe that anyone can adjust to their liking. I followed the recipe and tried the soup first and then added more ingredients:
    – added sesame oil for more flavor
    – added a soft boil egg
    – sprinkled with furikake.
    I did not like the taste of the vegetable broth I’ve used. It had a little bit of tomato flavor that I thought did not go with the Asian profile of the dish. So next time I will replace vegetable broth with chicken broth. And probably use soy sauce instead of salt to add even more flavor.

  8. Man, this did not disappoint in the slightest.  I used chicken broth instead, thus negating the vegan appeal, but the full flavor was amazing.  I used 3 cups broth, 1/2 cup coconut milk.  The coconut milk definitely made this what it was.  Doubled up on mushrooms and added one very small crushed garlic clove.  I sautéed in peanut oil, added a small pinch of coarse black pepper.  Topped with scallions, sesame seeds, and red pepper flakes.  I’ll never have ramen with the spice packet ever again.  

  9. Best ramen ever made at home and even restaurants!  Will be making this on regular rotation!. The coconut milk gives it that extra something with the veggies!  Thanks!

  10. I finally made this after having saved it fawhile and it did not disappoint! I used soba noodles instead of the ramen (something I always do) and regular onion instead of green and it was amazing! Definitely won’t wait months to make this again !

    1. You could probably use any type of pasta, although I think this one is particularly nice with ramen noodles.