Coconut Mushroom Ramen

Coconut Mushroom Ramen

 Seriously, this is one of the best things I’ve ever tasted, and it’s so quick to put together with a handful of ingredients. It’s one of my go to weeknight meals. If you’re wondering what else you can put in your coconut mushroom ramen, the answer is quite literally anything you want! Ramen is so versatile it’s ridiculous. You can throw in all of your leftover proteins and veggies, trust me!

The best ramen noodles for this are those super cheap packets of instant noodles from the supermarket that are about 30p a pack. Just make sure to not use the flavour sachet that comes with them, because they’re pretty rubbish, we’re going to elevate them by using stock.

I use those ready made stock pots for this ramen, because it’s so much quicker than making your own. However, if you’ve got some homemade chicken stock knocking around your freezer, feel free to use it. I use chicken stock for this ramen, but you could use vegetable stock if you want to make it vegan or vegetarian.

 

AuthorVivre Le RêveDifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients
 ½ tbsp Cooking Oil
 250 g Chestnut Mushrooms
 750 ml Chicken Stock
 100 g Baby Spinach
 3 Packets of Ramen Noodles (discard seasoning)
 400 ml Coconut Milk
Garnishes
 2 Finely Sliced Spring Onions
 1 tbsp Sriracha

Method
1

Wash and slice the mushrooms. Add them to a small saucepan with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and almost all of the moisture in the bottom of the pan has evaporated.

2

Add the chicken stock, turn the heat up to medium-high, and bring up to a boil. Once boiling, add the ramen noodles (without the seasoning packet). Cook the noodles for about 5 minutes, or until tender.

3

Turn the heat off, add the baby spinach, and stir until the baby spinach is wilted (about 1 minute). Pour the coconut milk into the pot and stir to combine.

4

Add garnishes like spring onions or sriracha, or leave it as it is. Enjoy!

Ingredients

Ingredients
 ½ tbsp Cooking Oil
 250 g Chestnut Mushrooms
 750 ml Chicken Stock
 100 g Baby Spinach
 3 Packets of Ramen Noodles (discard seasoning)
 400 ml Coconut Milk
Garnishes
 2 Finely Sliced Spring Onions
 1 tbsp Sriracha

Directions

Method
1

Wash and slice the mushrooms. Add them to a small saucepan with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and almost all of the moisture in the bottom of the pan has evaporated.

2

Add the chicken stock, turn the heat up to medium-high, and bring up to a boil. Once boiling, add the ramen noodles (without the seasoning packet). Cook the noodles for about 5 minutes, or until tender.

3

Turn the heat off, add the baby spinach, and stir until the baby spinach is wilted (about 1 minute). Pour the coconut milk into the pot and stir to combine.

4

Add garnishes like spring onions or sriracha, or leave it as it is. Enjoy!

Coconut Mushroom Ramen

 

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Vivre Le Rêve
Welcome to Vivre Le Rêve, an online lifestyle magazine for all those who are or who want to be living the dream! I’m Rose, the lifestyle editor here at Vivre Le Rêve.