Creamy Mushroom Ramen Recipe
This incredibly simple Vegan Creamy Mushroom Ramen is a rich and flavorful 15 minute meal that only requires a handful of ingredients!
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Calories: 480kcal
Servings: 1
Equipment
- Medium Saucepan
- Strainer
- Chopping board & knife
Ingredients
- 2 Pack Instant Ramen Noodles
- 2 Cup Chicken or Vegetable Broth
- 1/2 cups Cup Milk or Heavy Cream
- 1 tbsp Butter
- 2 cloves Garlic minced
- 1 tsp Sesame Oil
- 1 tbsp Soy Sauce
- Salt to taste
- Pepper to taste
- ½ cup Sliced Mushrooms Optional Add
- 1 Soft-boiled Egg Optional Add
- Chopped Green Onions Optional Add
Instructions
- Finely mince the garlic, slice the mushrooms, and chop your green onions. Keep everything ready ramen moves fast once the pot gets hot.
- In a medium saucepan over medium heat, melt butter and sesame oil. Add garlic and mushrooms, sautéing until fragrant about 1 minute. The kitchen should already smell inviting.
- Add chicken or vegetable broth and soy sauce. Bring to a gentle simmer not a boil. This keeps the flavors mellow and balanced.
- Stir in milk or heavy cream slowly, letting it blend into the broth until it turns a soft, golden beige. Lower the heat so it never curdles gentle warmth is key here.
- Drop the ramen noodles straight into the creamy broth. Let them soften for 2–3 minutes, stirring occasionally so they soak up the flavor instead of just sitting in it.
- Add salt, pepper, or a splash more soy sauce if needed. Taste the broth, it should feel cozy, savory, and soothing.
- Ladle into a bowl. Top with a soft-boiled egg, green onions, and chili flakes. Swirl once before eating the colors mix like a painting.
Nutrition
Calories: 480kcal | Carbohydrates: 52g | Protein: 15g | Fat: 23g | Sodium: 890mg | Fiber: 3g | Sugar: 5g