Creamy Mushroom Ramen Soup

This super easy Creamy Mushroom Ramen Soup is a time saver in the kitchen and a budget saver on your wallet and it tastes fantastic and will be a go to quick meal.

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Course: Main Course, Soup

Cuisine: Fusion

Keyword: mushrooms, ramen, soup, vegan soup

Prep Time: 10

Cook Time: 5

Servings:

Calories: 406kcal

Ingredients

4 oz portabella mushrooms rough chopped
2 tbsp olive oil or avocado oil
1½ cups vegetable broth
1 package ramen noodles
½ cup soy or coconut milk
1 cup fresh spinach
1 stalks Green Onion chopped small for garnish
2 tbsp sweet chili sauce

Instructions

Compile necessary ingredients. This makes putting this soup together a snap.
Rough chop mushrooms. Can buy pre-sliced or slice larger ones.
Add oil to stock pot and heat over a medium heat.
Saute mushrooms for 5 minutes or until nicely browned. Stirring occasionally will help brown the mushrooms on all sides and be sure they have plenty of room to breath and brown.
Add vegetable stock. This can be home made stock or store bought organic vegetable stock. Heat to a boiling and then turn down to a simmer.
Break noodles into manageable pieces and add ramen noodle pieces to stock pot. Cook noodles for 3 minutes or until al dente. Pretty easy here to just watch the clock.
Add soy or coconut milk. Flavor profile changes a bit depending on brands and which you use so have fun and try each one.
Add spinach and stir until just wilted. Feel free to add or or less depending on tastes.
Remove from heat and serve by spooning into two deep soup crocks or bowls.
Garnish with green onions and dollops of sweet chili sauce. Sweet chili sauce can be purchased at most grocery and Asian stores. Some brands are a bit spicier than others so watch for the Sweet Chili sauce which gives you good heat and sweet.