Budgetbytes.com
Packaged ramen is a popular and inexpensive food for college students, but the seasoning packet is loaded with salt. Try this easy version that elevates simple ramen into something special by making your own seasoning with mushrooms and vegetable broth. Top with sliced green onions and for a spicy kick, add chili garlic sauce.
Yield
1 Servings
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Ingredients
1/2 Tbsp oil
4 oz baby bella or other mushrooms (rinsed quickly to remove dirt)
1 1/2 C low sodium vegetable broth
handful of fresh spinach
1 package of ramen noodles (discard seasoning packet)
1/2 C light coconut milk (canned)
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.
Notes
Recipe Notes: Instead of mushrooms, add any leftover veggies from your fridge, such as sliced peppers, shredded cabbage, or carrots. For extra protein, add cubed tofu or shredded rotisserie chicken.
Nutrition info per serving:
Calories: 288, Saturated Fat: 8g, Sodium: 552mg, Added sugars: 0g, Fiber: 3.7g, Protein: 6.8g
Source
Adapted from: