1/2 tablespoon cooking oil

4 oz baby bella mushrooms

1.5 cups vegetable broth

1 handful fresh spinach

1 package ramen noodles (discard seasoning packet)

1/2 cup canned coconut milk

1 green onion, sliced (optional garnish)

1 tablespoon chili garlic sauce or sriracha (optional garnish)

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Heat cooking oil in a medium pot over medium heat.
Add mushrooms and sauté for about 5 minutes until browned and tender.
Pour in vegetable broth and bring to a simmer.
Add ramen noodles and cook for 3–4 minutes until tender.
Stir in coconut milk and fresh spinach, allowing spinach to wilt and broth to become creamy.
Taste and adjust seasoning, adding more broth if needed.
Serve hot, garnished with green onion and chili sauce if desired.

Swap baby bella mushrooms for shiitake, oyster, or button mushrooms.

Use tofu, chicken, shrimp, or a soft-boiled egg for added protein.

Add extra vegetables like bok choy, carrots, or snap peas.

For richer flavor, let mushrooms brown deeply and add soy sauce.

Reheat gently with extra broth or coconut milk, as noodles absorb liquid.