CREAMY MUSHROOM RAMEN

Logan Suiter

½ Tbsp cooking oil

4 oz. baby bella mushrooms

1.5 cups vegetable broth

1 handful fresh spinach

1 package ramen noodles (discard seasoning)

½ cup coconut milk (canned)

subheading: OPTIONAL GARNISHES:

1 green onion, sliced

1 Tbsp chili garlic sauce or sriracha

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 vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil.

Once boiling, **add the ramen noodles (without the seasoning packet) 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.

Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.

**Add tofu, drained and cut into ½ in squares...add before noodles and return to boil.

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