Creamy Mushroom Ramen

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Spinach

  Raw

  2 cup or 60g

• Rice Ramen

  Lotus Foods

  2 piece or 140g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sauce, hot chile, sriracha

  6 tsp or 30g

Directions

1. Heat olive oil in a small saucepan over medium heat. Add sliced mushrooms and sauté until soft and moisture evaporates.
2. Pour in the vegetable broth and bring to a boil over medium-high heat.
3. Add the dry ramen noodles and cook for about 3 minutes until tender.
4. Turn off the heat, add spinach, and stir until wilted. Pour in coconut milk and stir to combine.
5. Serve garnished with sliced green onion and sriracha.