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- 2 packs of ramen noodles - 2 tablespoons olive oil - 1 small onion, diced - 3 cloves garlic, minced - 8 oz (225g) mushrooms, sliced (use a mix of cremini and button) To make this dish, I love starting with ramen noodles. They cook fast and soak up all the flavors. The olive oil adds richness. Dicing the onion and mincing the garlic gives a sweet base. I prefer a mix of cremini and button mushrooms for depth. - 4 cups vegetable broth - 1 cup unsweetened almond milk (or any plant-based milk) Liquid ingredients make the ramen creamy. Vegetable broth brings flavor and nutrients. Almond milk adds creaminess without dairy. You can use any plant-based milk you like. - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon cornstarch, mixed with 2 tablespoons water (slurry for thickening) - Salt and pepper to taste - Green onions, sliced for garnish - Sesame seeds for garnish (optional) Seasonings elevate the taste. Soy sauce gives umami, while sesame oil adds a nutty note. The cornstarch slurry thickens the soup. Don’t forget salt and pepper to enhance flavors. Garnishing with green onions and sesame seeds makes each bowl beautiful and inviting. To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 small diced onion and cook for about 3 to 4 minutes. You want the onion to be soft and translucent. Next, stir in 3 cloves of minced garlic and 8 ounces of sliced mushrooms. Cook this mix for another 5 to 7 minutes. The mushrooms should brown and release their moisture, which adds great flavor. Now it's time to add some liquid. Pour in 4 cups of vegetable broth and 1 cup of unsweetened almond milk. Stir well to mix everything together. This will create a rich and creamy base for your ramen. Bring the mixture to a gentle boil. Once boiling, add 2 packs of ramen noodles, discarding the seasoning packets. Cook the noodles for about 4 to 5 minutes. Stir occasionally to prevent the noodles from sticking together. When the noodles are tender, it’s time to add flavor. Stir in 4 cups of roughly chopped spinach, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Cook for another 2 to 3 minutes until the spinach wilts and becomes bright green. To make the broth creamy, slowly pour in a cornstarch slurry. This is made by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Stir continuously as you add it to the pot. Let it simmer for another minute or two until the broth thickens to your liking. Finally, ladle the creamy spinach mushroom ramen into bowls. You can garnish with sliced green onions and a sprinkle of sesame seeds for a lovely finish. Enjoy your delicious, one-pot meal! To boost the taste of your ramen, start with sautéing. Heat the olive oil until hot. Add the diced onion and cook until soft. This step brings out the onion's natural sweetness. Next, add garlic and mushrooms. Sauté until the mushrooms are golden brown. This adds depth to your broth. If you want to switch up the soy sauce, try tamari or coconut aminos. Both give a nice umami flavor. You can also use miso paste for a different twist. Just mix it with a bit of warm water before adding. To keep your noodles from getting mushy, cook them just until tender. Follow the package time but check a minute early. Stir them gently while cooking. This helps them cook evenly. For creaminess, you can adjust the almond milk. Add more for a richer flavor or less if you prefer a lighter broth. Also, remember to add the cornstarch slowly. Stir it in well to avoid lumps. Garnishing can make your dish pop. Use sliced green onions for color and crunch. A sprinkle of sesame seeds adds a nice touch too. For serving, use wide bowls to show off the creamy broth. You can also serve with chopsticks for a fun experience. If you like, add a lime wedge on the side for a zesty kick. {{image_2}} You can easily boost the protein in this dish. Adding tofu or chicken works well. Just cube the tofu and sauté it with the onions. For chicken, use cooked, shredded pieces. If you prefer seafood, incorporating shrimp adds a nice touch. Add the shrimp when you add the broth. They only need a few minutes to cook through. Feel free to switch up the greens in your ramen. Using kale or bok choy gives a new twist. These greens are hearty and add great flavor. You can also substitute the mushrooms. Try using shiitake or oyster mushrooms for a different taste. Each type brings its own unique flavor to the dish. If you love heat, there are easy ways to spice up your ramen. Adding chili flakes or sriracha can make it fiery. Start with a small amount and add more to taste. You can also infuse the dish with spicy sauces. A dash of your favorite hot sauce at the end can really elevate the flavor. To keep your creamy spinach mushroom ramen fresh, store it in an airtight container. This helps prevent spills and keeps it tasting great. Place the container in the fridge. Your leftovers will stay good for about 3 to 4 days. When it’s time to enjoy your leftovers, use a pot to reheat. Heat the ramen over low to medium heat. Stir often to keep the noodles from sticking. If the broth seems too thick, add a splash of water or broth. This helps bring back its creaminess. Yes, you can freeze this ramen! However, the texture may change after freezing. To freeze, let it cool completely. Then, place it in freezer-safe bags or containers. Make sure to label them with the date. When you’re ready to eat, thaw it in the fridge or use the microwave. Reheat as described above for the best taste. Yes, you can use regular milk. However, it will change the dish's creaminess. If you want a nut-free option, try oat or soy milk. They will keep the flavor rich and smooth. The dish takes about 10 minutes to prep and 25 minutes to cook. In total, you can have a delicious meal ready in 35 minutes. Yes, this recipe is vegan-friendly. It uses almond milk and vegetable broth. This makes it perfect for those who avoid animal products. Yes, you can make this dish gluten-free. Look for gluten-free ramen noodles. They are widely available and work well in this recipe. You can use arrowroot or tapioca starch to thicken the broth. Both options are great for achieving a creamy texture. You can also try mashed potatoes for a fun twist. This ramen recipe is simple and fun. We covered its key ingredients, from ramen noodles to olive oil and veggies. You learned the steps to create a creamy broth and flavorful soup. Tips for cooking and presenting your dish will enhance your meal. Feel free to experiment with different proteins and veggies to make it your own. Enjoy your warm, tasty ramen with friends or family!

One Pot Creamy Spinach Mushroom Ramen

Craving a comforting meal? Try this One Pot Creamy Spinach Mushroom Ramen that's not only delicious but also super easy to make! Packed with flavors and creamy goodness, this recipe blends tender ramen noodles, savory mushrooms, and fresh spinach in a rich broth, all in just one pot. Perfect for a quick weeknight dinner or a cozy night in. Click through to explore this delightful recipe and add some warmth to your table!
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Ingredients
  

2 packs of ramen noodles (discard seasoning packets)

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

8 oz (225g) mushrooms, sliced (use a mix of cremini and button)

4 cups vegetable broth

1 cup unsweetened almond milk (or any plant-based milk)

4 cups fresh spinach, roughly chopped

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon cornstarch, mixed with 2 tablespoons water (slurry for thickening)

Salt and pepper to taste

Green onions, sliced for garnish

Sesame seeds for garnish (optional)

Instructions
 

Sauté the base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are browned and have released their moisture.

    Combine liquids: Pour in the vegetable broth and almond milk, stirring well to combine with the sautéed onions and mushrooms.

      Add ramen noodles: Bring the mixture to a gentle boil, then add the ramen noodles. Let them cook for about 4-5 minutes, stirring occasionally, until the noodles are tender.

        Incorporate spinach: Once the noodles are cooked, stir in the chopped spinach, soy sauce, and sesame oil. Cook for another 2-3 minutes until the spinach has wilted.

          Thicken the broth: Slowly pour in the cornstarch slurry, stirring continuously until the broth thickens to your desired creaminess. Let it simmer for another minute or two.

            Season: Adjust the seasoning with salt and pepper to taste. Remove from heat.

              Serve: Ladle the creamy spinach mushroom ramen into bowls. Garnish with sliced green onions and a sprinkle of sesame seeds if desired.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings