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One-Pot Creamy Mushroom Spinach Ramen

A close-up overhead shot of a bowl of One-Pot Creamy Mushroom Spinach Ramen featuring noodles, sliced mushrooms, and wilted spinach in a rich broth.
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Make a comforting, creamy ramen soup with mushrooms and spinach using just one pot for simple cleanup.

Ingredients

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  • 2 cups vegetable broth
  • 1 cup water
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 8 ounces mixed mushrooms, sliced
  • 2 blocks instant ramen noodles (discard seasoning packets)
  • 1/2 cup full-fat coconut milk or heavy cream
  • 2 cups fresh spinach
  • 1 tablespoon white miso paste (optional, for depth)
  • 1 teaspoon sesame oil
  • Salt and black pepper to taste

Instructions

  1. Combine the vegetable broth, water, soy sauce, ginger, and garlic in a large pot. Bring the liquid to a simmer over medium-high heat.
  2. Add the sliced mushrooms to the simmering liquid. Cook for 5 minutes until the mushrooms soften slightly.
  3. Add the ramen noodles to the pot. Cook according to package directions, usually 3 to 4 minutes, until tender.
  4. Reduce the heat to low. Stir in the coconut milk (or cream) and the miso paste, if using, until fully dissolved and the broth is creamy. Do not boil after adding the cream/miso.
  5. Stir in the fresh spinach until it wilts, which takes about 1 minute.
  6. Remove the pot from the heat. Stir in the sesame oil. Taste and adjust seasoning with salt and pepper.
  7. Serve immediately in bowls.

Notes

  • For a richer flavor, sauté the mushrooms separately in a little oil before adding them to the broth.
  • If you do not have miso paste, a teaspoon of nutritional yeast can add a savory, cheesy note.
  • Use fresh ramen noodles if available for a better texture.

Nutrition

Find it online: https://eatableempress.com/one-pot-creamy-mushroom-spinach-ramen/