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- 2 packs of ramen noodles (discard seasoning packets) - 2 tablespoons olive oil - 1 small onion, finely diced - 3 cloves garlic, minced - 8 oz (225g) mixed mushrooms, sliced (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 (cornstarch slurry) - Salt and pepper to taste - Green onions, sliced, for garnish - Sesame seeds, for garnish (optional) You can change some ingredients if you like. Instead of olive oil, try butter or coconut oil. If you don’t have mixed mushrooms, use just one type you like best. For the broth, feel free to use chicken broth if you prefer. Any non-dairy milk works, so use oat or soy milk if you have those on hand. If you need to skip soy sauce, try tamari or coconut aminos for a similar taste. To make your dish pop, sprinkle sliced green onions on top. They add a nice crunch and color. You can also toss on some sesame seeds for extra flavor and texture. If you want a kick, add some red pepper flakes or chili oil to spice it up! Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes. You want it to become soft and fragrant. Next, add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes. The mushrooms should turn brown and release their water, mixing well with the onions and garlic. This mix creates a rich and tasty base for your ramen. Once your base is ready, it’s time to add the liquids. Slowly pour in the vegetable broth and almond milk. Stir well to combine everything. Turn up the heat a bit until the mix starts to boil gently. Now, toss in the ramen noodles. Cook them for about 4-5 minutes. Stir occasionally to keep them from sticking. The noodles should become tender and soak up the tasty broth. Now it’s time for the spinach! Fold in the chopped spinach, soy sauce, and sesame oil. Cook for another 2-3 minutes. You want the spinach to wilt and turn a bright green. To thicken the broth, slowly add the cornstarch slurry while stirring. Let it simmer for another minute or two. Taste the broth and add salt and pepper as needed. Now your creamy spinach mushroom ramen is ready to serve! - Overcooking the noodles: Ramen cooks fast. Check them after 4 minutes. - Not sautéing enough: Mushrooms and onions need time to build flavor. - Skipping seasoning: Always taste your broth. Adjust salt and pepper if needed. - Adding spinach too early: Wait until noodles are cooked to keep spinach bright. - Use a mix of mushrooms for depth. Cremini and button give great taste. - Sauté garlic just until fragrant. This keeps it from burning. - Add a splash of soy sauce early for a richer base. - Top with fresh green onions and sesame seeds for extra crunch. - For a creamier broth, add more almond milk. Start with a half cup. - If it’s too thick, stir in a little extra broth or water. - Use the cornstarch slurry slowly. This helps you control thickness. - If you want it richer, try adding a bit of coconut milk. {{image_4}} You can add protein to make this dish heartier. Tofu works well. Just cut it into small cubes and sauté it with the onion and mushrooms. Chicken is another option. Cook bite-sized pieces until they are golden brown before adding the broth. Shrimp also fits nicely in this recipe. Just toss them in during the last few minutes of cooking. They cook fast and add great flavor. Feel free to switch up the veggies based on what you have. Kale can replace spinach. It adds a nice texture and flavor. Broccoli or bell peppers are great options too. You can even toss in some carrots for a pop of color. Just remember to chop them small so they cook quickly and blend well with the ramen. You can boost flavor with simple additions. A squeeze of lime gives a fresh taste. If you like spice, add some chili flakes or sriracha. You can also try miso paste for a deeper umami flavor. Just stir a spoonful in with the broth. For a nutty touch, sprinkle some crushed peanuts on top before serving. These small changes can make a big difference! After enjoying your One Pot Creamy Spinach Mushroom Ramen, store leftovers in an airtight container. Let the ramen cool down first. This helps keep the noodles from getting mushy. You can keep it in the fridge for up to three days. When it’s time to enjoy your leftovers, reheat them on the stove. Pour the ramen into a pot over medium heat. Stir it gently while warming. This helps the noodles soak up the broth again. You can also add a splash of vegetable broth or almond milk to keep it creamy. Heat until warm throughout, about 5 to 7 minutes. If you want to save some ramen for later, you can freeze it. Portion the ramen into freezer-safe containers. Leave some space at the top because the broth will expand. It’s best to use it within two months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above, adding extra broth if needed. Yes, you can use regular milk. It will still taste good. The creaminess may change a bit. If you like dairy, whole milk will work well. Just remember, it might not be vegan. You can use arrowroot powder or flour. Both thicken broth nicely. Just mix them with water like you would with cornstarch. Use the same amount for best results. Leftovers will stay fresh for about three days. Store them in an airtight container. Before eating, heat them on the stove or in the microwave. Add a splash of broth if it seems dry. This guide covered key steps to make delicious ramen. We explored essential ingredients, substitutions, and tasty garnishes. You learned how to cook the noodles, add spinach, and adjust flavors. We shared tips to avoid common mistakes and enhance your dish. You can also personalize it with proteins and veggies. Remember, the right storage is key for leftovers. Follow these steps, and enjoy your meal!

One Pot Creamy Spinach Mushroom Ramen

Indulge in a bowl of One-Pot Creamy Spinach Mushroom Ramen that’s packed with flavor and easy to make! This delicious recipe combines sautéed mushrooms, fresh spinach, and rich vegetable broth to create a comforting meal in just one pot. Perfect for busy weeknights, this creamy ramen is simple, satisfying, and a breeze to prepare. Click through to explore the full recipe and bring this delightful dish to your table!
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Ingredients
  

2 packs of ramen noodles (discard seasoning packets)

2 tablespoons olive oil

1 small onion, finely diced

3 cloves garlic, minced

8 oz (225g) mixed mushrooms, sliced (a combination of cremini and button)

4 cups vegetable broth

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

4 cups fresh spinach, roughly chopped

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch 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 approximately 3-4 minutes until it becomes translucent and fragrant. Next, stir in the minced garlic and the sliced mushrooms. Continue to cook for an additional 5-7 minutes, or until the mushrooms are nicely browned and have released their moisture, absorbing the flavors of the onion and garlic.

    Combine Liquids: Gradually pour in the vegetable broth and almond milk, stirring well to combine with the sautéed onion and mushroom mixture, creating a rich base for your ramen.

      Add Ramen Noodles: Increase the heat slightly to bring the mixture to a gentle boil. Add the ramen noodles and allow them to cook for about 4-5 minutes, stirring occasionally to prevent sticking, until the noodles are tender and have absorbed some of the flavorful broth.

        Incorporate Spinach: Once the noodles are cooked to your liking, fold in the chopped spinach along with the soy sauce and sesame oil. Cook for an additional 2-3 minutes, until the spinach has wilted and is beautifully bright green.

          Thicken the Broth: Gradually pour in the cornstarch slurry while stirring continuously. This will help thicken the broth to your desired creaminess. Allow the mixture to simmer for another minute or two, letting the flavors meld together.

            Season: Taste the broth and adjust the seasoning with salt and pepper as needed. Once satisfied, remove the pot from heat.

              Serve: Ladle the creamy spinach mushroom ramen into bowls. Garnish generously with sliced green onions and a sprinkle of sesame seeds, if desired, for an added touch of flavor and visual appeal.

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