Coconut Milk Mushroom Ramen

This creamy coconut milk ramen is your new favorite comfort food that also nourishes your body. Coconut kimchi broth, earthy vegetables, and your choice of protein take this bowl of noodles up a level.

Our vegetarian version features a soft-boiled egg, but if you don't eat eggs you can substitute for cubes of tofu or any other protein. 

Coconut Milk Mushroom Ramen

To kick off this easy recipe, prepare a pack of kimchi ramen according to the package instructions. Depending on how creamy you want your broth, substitute half or all the water required with coconut milk.

Add sliced tomatoes and sauteed mushrooms into the noodles and broth. Top with a ramen egg and sesame seeds, or whatever other toppings you'd prefer. We also love sliced green onions as a garnish.

VEGETARIAN KIMCHI RAMEN PILLOW PACK

Check out our blog for more information, follow us on Instagram to stay up-to-date on the latest and greatest in the fabulous world of ramen noodles, and watch our TikTok videos for recipe inspiration and visual walkthroughs.

Take a look at some other ramen recipes below and on our recipe page.

Vegan Crispy Tofu Ramen Stir Fry

Vegan Thai Ramen

Vegan Shiitake Mushroom Bowl

 

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