Description
A rich and creamy vegan ramen dish that is both satisfying and flavorful.
Ingredients
Scale
- 200g ramen noodles
- 1 tablespoon sesame oil
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, chopped
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- Optional toppings: sesame seeds, chili flakes
Instructions
- Cook the ramen noodles according to package instructions.
- In a pot, heat sesame oil over medium heat.
- Add garlic, ginger, and mushrooms; sauté until mushrooms are tender.
- Stir in vegetable broth, coconut milk, soy sauce, and miso paste.
- Bring to a simmer and cook for 5 minutes.
- Add baby spinach and cooked noodles; stir to combine.
- Serve hot, garnished with green onions and optional toppings.
Notes
- Adjust the thickness by adding more or less broth.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently on the stove before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: creamy vegan ramen, vegan ramen, plant-based ramen