Creamy Mushroom Ramen

This Creamy Mushroom Ramen is a cozy, flavorful bowl that transforms simple ramen noodles into a restaurant-worthy meal. The combination of earthy mushrooms, rich coconut milk, and fresh spinach makes it both comforting and nourishing. I love how it’s quick to prepare yet feels indulgent, making it a perfect recipe for busy weeknights or a relaxing weekend meal.

Why You’ll Love This Recipe

I like this recipe because it takes instant ramen to a whole new level without much effort. The creamy broth is satisfying, the mushrooms add depth, and the spinach gives it a fresh balance. I enjoy how easy it is to customize with toppings, so I can make it mild and cozy or spicy and bold depending on my mood.

Ingredients

▢1/2 Tbsp cooking oil
▢4 oz. baby bella mushrooms
▢1.5 cups vegetable broth
▢1 handful fresh spinach
▢1 package ramen noodles discard seasoning
▢1/2 cup coconut milk canned

Optional Garnishes
▢1 green onion sliced
▢1 Tbsp chili garlic sauce or sriracha

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by heating the cooking oil in a medium pot over medium heat.
2. I add the mushrooms and sauté for about 5 minutes until they’re browned and tender.
3. I pour in the vegetable broth and bring it to a simmer.
4. I add the ramen noodles and cook for 3–4 minutes until just tender.
5. I stir in the coconut milk and fresh spinach, letting the spinach wilt and the broth become creamy.
6. I taste and adjust seasoning, adding more broth if needed.
7. I serve the ramen hot, garnished with green onion and a drizzle of chili garlic sauce or sriracha if I want extra heat.

Servings and Timing

This recipe makes 1 large serving or 2 smaller servings. It usually takes me about 5 minutes to prepare and 15 minutes to cook, so the total time is around 20 minutes.

Variations

Sometimes I add tofu, a soft-boiled egg, or shredded chicken for more protein. I also like tossing in extra vegetables like bok choy, carrots, or snap peas. For a richer flavor, I use shiitake mushrooms instead of baby bellas. If I want it extra spicy, I stir in a spoonful of gochujang or extra chili paste.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I warm it gently on the stovetop, adding a splash of broth or coconut milk to loosen the soup since the noodles absorb liquid as they sit.

FAQs

Can I use a different type of mushroom?

Yes, I sometimes use shiitake, oyster, or white button mushrooms depending on what I have.

Do I need to use coconut milk?

No, I can swap it with heavy cream or soy milk, though the flavor will be slightly different.

Can I make this vegan?

Yes, as written it’s vegan since it uses vegetable broth and coconut milk.

Can I add protein to this recipe?

Definitely, I often add tofu, chicken, shrimp, or even a soft-boiled egg.

What type of ramen noodles work best?

I like using classic instant ramen, but fresh ramen or rice noodles also work.

Can I make this spicy?

Yes, I add sriracha, chili garlic sauce, or red pepper flakes to give it heat.

Can I double the recipe?

Yes, I often double it to serve more people, just making sure to use a larger pot.

How do I keep the noodles from getting mushy?

I cook them just until al dente and reheat gently with extra broth if needed.

Can I use frozen spinach?

Yes, I use frozen spinach in place of fresh—just stir it in at the end until heated through.

How can I make the broth richer?

I let the mushrooms brown deeply and sometimes add a splash of soy sauce for umami.

Conclusion

This Creamy Mushroom Ramen is one of my favorite ways to elevate a simple pack of noodles into a comforting, flavorful meal. I love the balance of creamy broth, earthy mushrooms, and fresh spinach, and the fact that it’s ready so quickly makes it even better. It’s a go-to recipe whenever I want something warm, cozy, and satisfying.

Print