Coconut Mushroom Ramen

  • 1/2 Tbsp sesame oil

  • 4 oz. baby bella mushrooms

  • 2 cups chicken broth/bouillon

  • large handful fresh spinach

  • 1 bundle ramen noodles

  • 1 15oz can of full-fat coconut milk

  • 1 green onion, sliced

  • sriracha to taste

Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.

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

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

Garnish with green onion and a squirt of sriracha.

Adapted from