Creamy Mushroom Ramen

Ingredients

• Olive oil

  1 tbsp or 14g

• White mushrooms

  raw

  2 cup, pieces or slices or 140g

• Vegetable broth

  from bouillon, low-sodium

  3 cup or 720g

• Spinach

  raw

  2 cup or 60g

• Ramen noodles

  dry, any flavor, reduced fat, reduced sodium

  4 oz, dry or 113g

• Coconut milk

  canned

  1 cup or 226g

• Scallions

  raw

  2 medium or 30g

• 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.