Vegan Creamy Mushroom Ramen

Ingredients

• 1/2 Tbsp cooking oil
• 4 oz. baby bella mushrooms
• 1.5 cups vegetable broth
• 1 handful fresh spinach
• 1 package ramen noodles, discard seasoning
• 1/2 cup coconut milk, canned
• 1 green onion, sliced
• 1 Tbsp chili garlic sauce

Directions

1. Cut the mushrooms into slices. Set a small sauce pot over medium heat, add the cooking oil and mushrooms, and cook until the mushrooms have softened, deepened in color, and the liquid in the pot has cooked away.
2. Pour in the vegetable broth, raise the heat to medium-high, and let it come to a boil. When it is bubbling, add the ramen noodles, leaving out the seasoning packet. Boil the noodles in the broth for about 3 minutes, until they are tender.
3. Take the pot off the heat. Add a generous handful of fresh spinach and stir just until it wilts, about 30 seconds. Stir in the coconut milk until the broth is combined.
4. Serve the Vegan Creamy Coconut Ramen plain, or finish it with green onion or chili garlic sauce.