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One-Pot Creamy Mushroom Spinach Ramen

Close-up of One-Pot Creamy Mushroom Spinach Ramen with rich sauce and sautéed mushrooms.
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Make rich, creamy mushroom and spinach ramen noodles using just one pot for fast cooking and easy cleanup.

Ingredients

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  • 2 packages instant ramen noodles (discard seasoning packets or save for another use)
  • 4 cups vegetable broth
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 3 cups fresh spinach
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and bring the mixture to a simmer.
  5. Add the ramen noodles (breaking them slightly if needed) to the pot. Cook according to package directions, usually 3 to 4 minutes, stirring occasionally.
  6. Reduce the heat to low. Stir in the heavy cream, soy sauce, and black pepper.
  7. Add the fresh spinach in batches, stirring until it wilts completely into the broth.
  8. If using, stir in the Parmesan cheese until the sauce is smooth and creamy.
  9. Serve immediately from the pot.

Notes

  • For a richer flavor, use chicken broth instead of vegetable broth if you are not making this vegetarian.
  • If you prefer a thicker sauce, let the ramen simmer uncovered for an extra 2 minutes before adding the cream.
  • You can substitute any firm noodle for ramen if you do not have any on hand.

Nutrition

Find it online: https://tasteportfolio.com/one-pot-creamy-mushroom-spinach-ramen/