Vegan Mushroom-Ramen-Soup

You've seen this on my feed many, many times so, I thought, I'll share this recipe with you today.

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Ingredients:

- 1/2 Tbsp plant based cooking oil

- 4 oz. baby bella mushrooms (canned mushrooms work as well)

- 1 vegetable broth + 2 cups of water (unless you want this as creamy pasta)

- 1 package of fresh spinach

- 4 blocks of unseasoned ramen noodles (2 for each person)

- 1 can of coconut milk

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Steps:

Sautée sliced mushrooms in a little olive oil until they're soft, dark, and all the moisture in the bottom of the pot has evaporated. (Medium heat)

Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil then,, add the ramen noodles to the broth. Cook the noodles in the boiling broth for about 3-5 minutes / until tender.

Turn the heat off, add the fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine.

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Enjoy with chopsticks, maybe garnish with green onions and let me know what you think!

Feel free to tag me on your dish so that I can see it!

Enjoy your week!

Ina x