Creamy Vegan Mushroom Ramen

Step 1

Warm the sesame oil in a large pot over medium heat. Add the garlic and white parts of the green onion and sauté for 60 seconds. Then, add in the mushrooms and cook for 3 to 5 minutes, stirring occasionally.

Step 2

Broth: Add the mushroom broth and coconut milk to the pot and stir. Cover and bring to a boil over high heat.

Step 3

Uncover, reduce the heat to medium, and add in the noodles and the bok choy. Simmer for 3 to 5 minutes, stirring occasionally to break up the noodles. Turn the heat off once the noodles are tender.

Step 4

divide the noodles and broth evenly between serving bowls and top with green onion and any additional toppings, if using. Serve warm; leftovers will keep in the fridge for up to 3 days, but the noodles will get soggy and absorb most of the broth (so it’s best to enjoy fresh!)