Heat the oil in a large pot over medium heat for about 1 minute. Add sliced baby bella mushrooms and sauté for 4–5 minutes until tender and browned.

Pour in the vegetable broth and bring to a gentle boil for about 2 minutes.

Add the ramen noodles to the pot and cook for about 3–4 minutes, stirring occasionally until noodles are just tender.

Turn off the heat and stir in the fresh spinach.

Incorporate the canned coconut milk and stir until the broth is silky and luscious.

Ladle the ramen into bowls, garnish with chopped green onion, and drizzle with chili garlic sauce or Sriracha if desired.