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One-Pot Creamy Mushroom Spinach Ramen

A close-up of One-Pot Creamy Mushroom Spinach Ramen featuring wavy noodles in a creamy broth topped with sautéed mushrooms and wilted spinach.
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Make this rich and comforting ramen in a single pot. This recipe combines savory mushrooms, fresh spinach, and creamy broth with ramen noodles for a fast weeknight meal.

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 (cremini, shiitake), sliced
  • 2 blocks instant ramen noodles (discard seasoning packets)
  • 1/2 cup full-fat coconut milk or heavy cream
  • 2 cups fresh spinach
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 1 teaspoon sesame oil
  • Optional: Chili flakes for heat

Instructions

  1. Combine vegetable broth, water, soy sauce, ginger, and garlic in a large pot or Dutch oven. Bring the mixture to a simmer over medium-high heat.
  2. Add the sliced mushrooms to the simmering broth. Cook for 5 minutes until the mushrooms soften slightly.
  3. Add the ramen noodle blocks to the pot. Cook according to package directions, usually 2 to 3 minutes, until the noodles are tender.
  4. Stir in the coconut milk or heavy cream. Reduce the heat to low.
  5. Pour in the cornstarch slurry while stirring constantly until the broth thickens slightly to achieve a creamy texture.
  6. Add the fresh spinach. Stir until the spinach wilts, which takes about 1 minute.
  7. Remove the pot from the heat. Stir in the sesame oil.
  8. Divide the ramen into bowls and serve immediately. Add chili flakes if desired.

Notes

  • For a deeper umami flavor, add 1 tablespoon of white or red miso paste along with the broth in step 1.
  • If you use fresh ramen noodles, adjust the cooking time in step 3.
  • You can substitute any type of mushroom you prefer, such as oyster or portobello.

Nutrition

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