Vegan Creamy Mushroom Ramen

I reduced the amount of coconut milk to 1/4 cup and I still think it was too much, personally. Mine also needs more salt next time. But the actual dish is excellent! Adjust the ingredients to your taste and it's a hit.

I altered the recipe slightly. I grated garlic and ginger and sauted it until it was fragrant. Then I added the mushrooms.

Quick and easy and delicious, will definitely make it again

Found it a bit hard to increase the serving size to 4, but it should be a great easy & nutritional dish to make for 2!

best ramen I've eaten till this day, 24/10/2024

I’ve made it now twice for my wife and I. It’s very quick and easy. I just doubled or tripled ingredients and I have enough for both of us to eat well, and have some lunch the next day. I opted out of oil for the mushrooms. They naturally reduce and have plenty of moisture without it. To each their own! Excellent recipe.

I added soft tofu to balance the meal with more protein. It was great! Even my meat-loving boyfriend loved it.

Added soft boiled eggs (6 min in boiling water, then ice bath, not enough) Cook mushrooms way longer Cooked broth long enough to boil a bit off, and refill twice Target brand coconut milk is delicious Double the recipe next time

Delicious! 👌 Added marinated eggs for something a little extra.

Oh my God these are the best home noodles I've had ever we use evaporated milk instead of coconut milk but still just as good

This was SO good. Very rich and delicious. I used brown rice ramen noodles and 8oz mushrooms instead of 4oz. Added an egg on top but could also be good with tofu. I will do kale instead of spinach next time. This recipe is a great base to add whatever veggies or protein you like. I will definitely make this again.

So savory, so good! Didn't have sny spinach so I tore up a handful of kale. Didn'y have ramen soI used chow mein. Best soup/mini-stew ever!

10/10. Comforting and umami, like every ramen should be. I made my broth with "Not Chick'n" bouillon cubes instead of using vegetable broth - but I bet mushroom broth would be great too. I also recommend adding salt to taste. Otherwise, I am very pleased!

Trop de lait de coco

I added a bit less broth and coconut milk because it looked very watery.

Delicious! Added an egg for protein. Such a comfort food!

Needed add some salt and pepper

Made this several times. I tried not to use bouillon cubes as an alternate to make the broth because it was too salty.

Fast and easy and inexpensive. Definitely will make again. Instead of vegan, made it vegetarian with condensed milk instead of coconut milk

Really easy and quick to cook. Would definitely try with different veggies and experiment with using different amounts of vege stock. But great for a day when cooking is just too difficult. One pot wonder.

For veggies I used mushroom, bok choy and corn kernels. Added oven-fried tofu for protein. For the base sauce/soup I added ginger, peanut butter and soy sauce. Turned out great!

Amazing! Followed recipe exactly except for: - added Chinese 13 spice (my Asian market didn’t have 5 spice at the time 😂) and garlic powder to mushrooms while frying - used the ramen flavour sachets with hot water as I didn’t have broth on hand - added a splash of soy sauce and a sprinkle of salt at the end as well as a squeeze of lime (game changer) 😍

I found a new favorite

I added onions and garlic to the mushrooms to give the broth more flavour. Also added an egg, some protein and veggies

Very, very good! Make sure the recipe is set for two servings. Great with a soft boiled egg.

We are not vegan so we used butter to fry up mushrooms along with some sesame oil. Followed the recipe exactly except doubled which was easy and good. It definitely just makes enough for one as is. We got simply Asia ramen noodles and used shiitake and baby portabellas. Some other things I added were garlic powder, tahini, and soy sauce.

Used kale instead of spinach and cartoned coconut milk rather than canned. It was delicious. I've recently rediscovered my love of ramen, but I now make it fancy instead of the college version. I'm probably going to use this as my base recipe for all kinds of ramen bowls. Yum!

Need to add some additional spices Miso, seseme oil, chilli oil. Might try next time with soy milk (not swesten as for coffee) will give it more of a Japanese taste.

Did not taste it yet but it smells delicious 🤤

Sehr einfach und super lecker!

This was delicious and so easy!!! Will absolutely be making again. I added chicken sautéed with some soy sauce and sesame oil to add some protein!

Added garlic and ginger -- great additions

Sautéed garlic with the mushrooms, used Sriracha and also red pepper flakes to give more of a kick 👌👌 Also threw in half a can of white beans because I needed to use them up, and used kale instead of spinach.

second time making this, first time I used water instead of vegetable broth and didn't have the chili garlic sauce (because I couldn't find it lmao) this time I followed the whole recipe exactly and it definitely was better! it was really good the first time but it was worth it to do the full thing for sure

I added light / dark soy sauce as well as some MSG and chilli oil but apart from that, it's really tasty!

Added soy sauce and chili flakes like someone suggested and it was very tasty.

i’d give this a 6/10. super easy and quite to make! i’d say add soya sauce though!

Very quick and easy recipe to make. A bit of seasoning is recommended.

Although I gave it a thumbs up, it’s more like a thumb halfway between up and down! I didn’t go with the exact recipe and added soy sauce, sriracha, sesame seeds and sesame oil (as toppings) along with a boiled egg. I also doubled the recipe to make enough for leftovers. What I did like was the texture of mushroom and how simple it was to make. I didn’t love the flavor that much, but I think that’s the trade off for time. Might make it again in the future, but will consider ways to spice it up. Edit: I just realized I never added the coconut milk lol. No wonder it wasn’t creamy! Will reupdate if I try it again with the right ingredients…

I found this delicious! I tripled the recipe, upped the mushrooms to 1 lb, added the green onions and about 1 tsp of chili garlic sauce along with a generous splash of soy sauce while cooking. I will definitely make it again!

We added soy sauce and a bit of Sriracha during cooking the noodles. The coconut milk made it super delicious. Definitely, definitely use fresh, not canned, mushrooms. Since we're not vegan, we added an egg. Still delicious.

This was my first time making this dish so I tried to follow it as written. I increased it to 4 servings and substituted peas for the spinach (hubby hates cooked spinach). It was really good. Next time I will decrease the broth and spice it up a bit. I think increasing the mushrooms would be good too. Definitely will be making this again.

You need to add more flavoring like sesame oil, rice wine and salt

We also used "better than bouillon", some lime and chili garlic, as other reviewers suggested. It was easy and tasty!

I would personally add at least some of the flavour packet or maybe some chilli flakes to deepen the flavour

Super tasty broth! (make with Better Than Bouillon) Add cherry tomato halves, lime juice & lots of chili garlic sauce We like to use those vacuum packaged Kame udon stir fry noodles

Not really interesting or tasty. Needs some actual seasonings at a bare minimum.