Seriously, this mushroom ramen 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 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 mushroom 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.
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.
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.
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.
Add garnishes like spring onions or sriracha, or leave it as it is. Enjoy!
Ingredients
Directions
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.
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.
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.
Add garnishes like spring onions or sriracha, or leave it as it is. Enjoy!
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