Hey everyone, Anne here from Beyond the Bayou Blog. Today, I’m excited to share My Creamy Ramen Recipe with you. As someone who’s spent years working in restaurants, I’ve picked up a few tricks along the way.
This dish combines my love for comfort food with the skills I’ve learned in professional kitchens.
I remember the first time I tried creamy ramen. It was a cold, rainy day, and I was looking for something warm and satisfying. I started experimenting in my kitchen, and after a few tries, I came up with this recipe.
It’s become a favorite in my household, and I hope it’ll become one in yours too.
This creamy ramen is easy to make but packed with flavor. It’s perfect for those nights when you want something tasty without spending hours in the kitchen.
Creamy Mushroom Ramen Recipe
Equipment
- Large Pot
- Stirring Spoon
- Knife
- Measuring Cup
- Bowls
Ingredients
- 1/2 Tbsp cooking oil
- 4 oz. baby bella mushrooms
- 1.5 cups vegetable broth
- 1 handful fresh spinach
- 1 package ramen noodles discard seasoning
- 1/2 cup coconut milk canned
- Optional Garnishes
- 1 green onion sliced
- 1 Tbsp chili garlic sauce or sriracha
Instructions
- Slice mushrooms and sauté in oil until soft and dark.
- Add vegetable broth to pot, bring to boil.
- Add ramen noodles (discard seasoning packet), cook 3 mins until tender.
- Turn off heat, add spinach, stir until wilted.
- Stir in coconut milk, combine well.
- Serve as-is or garnish with green onion or chili garlic sauce.
Nutrition
What To Serve With Creamy Ramen?
