Preparation Steps

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced cremini mushrooms and cook until they are browned and tender, about 5-7 minutes.
• Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
• Pour in the vegetable broth and bring it to a gentle simmer. Stir in the full-fat coconut milk, soy sauce, and sesame oil.
• In a small separate bowl, whisk the white miso paste with a tablespoon or two of warm broth until it's smooth. Stir this miso mixture into the pot. Let the broth simmer gently for 10-15 minutes to allow the flavors to deepen and meld.
• While the broth is simmering, cook the vegan ramen noodles according to package directions in a separate pot of boiling water. Drain the noodles well and set aside.
• Add the baby spinach to the simmering broth and cook until it just wilts, which should take about 1-2 minutes.
• Divide the cooked ramen noodles among four serving bowls. Ladle the creamy mushroom broth over the noodles, ensuring each bowl gets a good share of mushrooms and spinach.
• Garnish with your desired toppings such as sliced green onions, a drizzle of chili oil, a sprinkle of sesame seeds, or strips of nori. Serve immediately and enjoy!