Mamta
Use baby bella mushrooms, or slice full-sized portobellas in half, then cut into thin strips.
Add sliced mushrooms to a pot with ½ tbsp oil. Sauté over medium heat until soft and dark.
Add 1.5 cups vegetable broth to the mushrooms. Increase heat to medium-high and bring to a boil.
Add one block of ramen noodles to the broth and boil for 3 minutes, until tender.
Turn off the heat, add a handful of spinach, and stir until wilted.
Finally, pour in 1/2 cup coconut milk. Stir to combine.
Done in about 15 minutes. I added sliced green onion and chili garlic sauce for a spicy, creamy contrast. Serve and enjoy.