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. 

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 ramen toppings you'd prefer. We also love sliced green onions as a garnish.

Mike’s Mighty Good noodles are steamed, not fried. By starting with the best noodles, you’ll get a perfect bowl of ramen.

Looking to stock up on ridiculously awesome instant ramen? Shop all our Mike’s Mighty Good craft ramen flavors on our site.

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.

Plus, take a look at all our instant ramen recipes on our blog.

Coconut Milk Mushroom Ramen

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This creamy coconut milk ramen is your new favorite comfort food that also nourishes your body.

Ingredients

• MMG Kimchi Ramen

• Coconut milk

• Mushrooms

• Sliced tomatoes

• Onsen Egg/Ramen egg

• Toasted sesame seeds

• Sliced green onions

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Directions

1. Cook MMG ramen as instructed on the back of packaging, substituting all or half of the water needed with coconut milk.

2. Add tomatoes and cooked mushrooms to the ramen and broth.

3. Add your toppings: egg, sesame seeds, green onion, or whatever else you’d like.