Easy 15

This spicy, vegan creamy ramen is ready in just 15 minutes! The rich miso-tahini broth balances savory, umami flavors with a spicy kick, perfect for a cozy, satisfying meal.

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You know that feeling when you get home after a long workday and are so tempted to open up that delivery app to get some of your favorite foods in no time with no effort? I have some news for you: you don’t have to do that anymore. My recipe for Japanese-inspired Easy 15-Minute Vegan Creamy Ramen is the solution to all your problems. It’s the perfect comfort food on a cold day, and you can likely finish making it faster than getting takeout or ordering Uber Eats.

Made with simple ingredients you probably already have in your pantry, this recipe could not be easier to make. But just because it’s fast and easy does not mean it’s not delicious and packed with all the nutrients you need to fuel your body. I could have this bowl every day. I also love other simple noodle recipes like this nourishing Asian Noodle Soup , btw if you want to go the teriyaki route.

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Ingredients and Substitutes for Vegan Creamy Ramen

Ramen Noodles: Use udon, soba, or any other long noodles if ramen is unavailable.
Garlic (3-4 cloves, minced): Sub with garlic powder (1 tsp) if fresh garlic is unavailable.
Green Onion (4, diced) : Sub with shallots or leeks, finely chopped.
Ginger (1 knob, minced) : Sub with ground ginger (1/2 tsp) or ginger paste.
Mushrooms (King Oyster or any variety) : You can use shiitake, cremini, or portobello mushrooms.
Miso Paste (red or white): Sub with soy sauce mixed with 1 tsp nutritional yeast (though the depth of flavor will differ).
Tahini: Feel free to use any other nut or seed butter like peanut butter, cashew or sunflower seed butter for a nutty, creamy texture.
Chili Garlic Sauce : You can use sriracha, gochujang, or any hot sauce or chili paste.
Sugar: If you want to replace sugar, you can sub with maple syrup, agave, or coconut sugar.
Soy Milk: Soy milk works best but you can use any unsweetened plant-based milk like oat or almond milk.
Vegan Bouillon / Mushroom Powder: Use vegetable bouillon cubes or more miso paste.
Dashi Powder: Dashi powder is what provides magical umami here. Feel free to sub with dried mushroom powder or more vegan bouillon.

Toppings:

Tofu Crumbles: This provides a bump of protein. Sub with tempeh crumbles or extra mushrooms.
Cooked Corn, Sesame Seeds, Green Onion Tops, Chili Oil: Customize with your favorite ramen toppings!

How to Make the Perfect Vegan Creamy Ramen

Prepare the broth

In a small bowl, whisk together miso paste, tahini, chili garlic sauce, soy milk, and sugar until smooth then set aside.
Heat sesame oil in a large saucepan over medium heat. Add the white parts of green onions and cook until softened.
Add garlic and ginger and sauté until fragrant, then add mushrooms and cook until softened.
Pour in the miso-tahini sauce, water, vegan bouillon, and dashi powder. Stir well and heat through, then reduce heat to low and simmer.

Assemble Your Bowl

Place cooked ramen noodles in bowls. Ladle the creamy broth over the noodles, while ensuring even distribution of mushrooms.
Top with tofu crumbles, green onion tops, cooked corn, sesame seeds, and a drizzle of chili oil and serve while piping hot!

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Tips for Cooking the Perfect Vegan Creamy Ramen Noodles

Noodles–or noods are they’re endearingly called online–are the heart and soul of a bowl of ramen, so it’s important to get it right when it comes to choosing your favorite noodles and cooking them perfectly. Opt for wheat-based noodles for the best vehicle for the broth, and choose your favorite thickness. I prefer a thicker noodle because this broth is on the thicker side, but if you like to make your ramen bowl more soupy, you can thin it down with some vegetable broth and go for thinner noodles. If you’re allergic to gluten, rice noodles or sweet potato noodles work great.

When it comes to cooking your noodles, boil them separately in some water and rinse them once done to stop the cooking process. Overcooked noodles absorb too much water and lose their bouncy texture, and we don’t want that.

Storage Instructions

Refrigeration: Store the broth separately from the noodles to prevent sogginess. Keep in airtight containers for up to 3-4 days.
Freezing: Freeze the broth (without noodles) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the broth gently over medium-low heat, stirring occasionally. Cook fresh noodles as needed.

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Q: What kind of noodles should I use? A: When it comes to noodles, you have a lot of options depending on how well your local grocery store is stocked. You can opt for thinner or thicker noodles, but since this broth is on the creamier side, I prefer a thicker noodle to help carry the broth. If you like a thinner noodle, go for that! Most ramen noodles are naturally vegan, but double-check the ingredients to make sure. Gluten-free options like rice or sweet potato noodles work well with this ramen bowl too.

Q: How do I make the broth even more creamy? A: You can add coconut milk, cashew cream, or blended silken tofu to make the broth even more rich and creamy.

Q: Can I make this recipe ahead of time? A: Yes! Even though the prep and cook time for this recipe are relatively low, you can prepare the broth and toppings in ahead of time and cook the noodles on the spot to keep them from getting soggy. That’s 5-minute noodles for you!

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Fun Topping Ideas for Vegan Creamy Ramen

You can elevate your bowl with lots of plant-based toppings, to create a bowl of ramen that’s uniquely your own. Here are some ideas you can mix and match to your preference!

Classic Ramen Toppings

Nori (Seaweed Sheets) for a briny kick.
Bamboo Shoots (Menma) for a little tang and crunch.
Vegan “Chashu “, a seitan-based “chashu”, adds even more protein to the dish.
Kimchi is tangy, spicy, and fermented flavors for a bold contrast to the creamy broth.
Edamame has a pop of color and plant-based protein.
Sesame Seeds add a nuttiness to the dish.
Bok Choy , lightly grilled, is the perfect addition to any ramen bowl.

Non-traditional Toppings

Pickled Vegetables add a tangy crunch with a quick-pickled radish, carrots, or cucumbers.
Fried Shallots or Garlic Chips for a crispy and savory flair.
Vegan Cheese to mimic a rich broth texture and those viral Buldak ramen Tiktok videos.
Peanut Butter adds creaminess and a nutty undertone to spicy ramen.
Roasted Peanuts add a little crunch and more protein.

Similar Recipes to Vegan Creamy Ramen

Easy One-Pot Spicy Vegan Ramen
Indo-Chinese Chili Garlic Noodles
Gochujang Shredded Tofu Noodles
10-minute Vegan Ramen from Plant Based on a Budget

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Easy 15-Minute Vegan Creamy Ramen

Ingredients1x2x3x

4 oz ramen noodles dry or fresh; about 2 servings
2 cups water
⅓ cup unsweetened soy milk
1 tsp mushroom powder or 1 bouillon cube
½ tsp dashi powder sub with mushroom powder

Miso-Tahini Sauce:

3 tbsp miso paste red for saltier, white for a milder flavor
1 tbsp tahini
1 tsp chili garlic sauce
1 tsp sugar cane, coconut, or maple syrup

Aromatics & Veggies:

3-4 cloves garlic minced
4 green onions diced (whites and greens separated)
1 tbsp ginger minced
3-4 oz King Oyster mushrooms or any mushrooms, sliced

Toppings (Use what you have):

¼ cup cooked corn
½ cup tofu crumbles or tempeh
2 sp sesame seeds
2 tbsp sesame oil
2 tsp chili oil for drizzling

Instructions

In a small bowl, whisk together miso paste, tahini, chili garlic sauce, soy milk, and sugar until smooth. Set aside.
Heat 1 tbsp sesame oil in a large saucepan over medium heat. Add the white parts of green onions and cook until softened, about 2 minutes.
Add garlic and ginger and sauté for 30 seconds until fragrant.
Add mushrooms and cook, stirring occasionally, until softened, about 4-5 minutes.
Pour in the miso-tahini sauce, water, vegan bouillon, and dashi powder. Stir well and heat through, ensuring the mixture does not boil to keep the broth creamy. Reduce heat to low and simmer for 2-3 minutes. Turn off the heat.
Place cooked ramen noodles in bowls. Ladle the creamy broth over the noodles, ensuring even distribution of mushrooms.
Top with tofu crumbles, green onion tops, cooked corn, sesame seeds, and a drizzle of chili oil. Serve immediately.

Nutrition

Looking for your next favorite cookie to enjoy with a glass of milk? Look no further than these Soft and Chewy Vegan Matcha Cookies with Silken Tofu! The complex flavors and unctuous textures of this cookie will have you reaching for the cookie jar again and again. Whether you’re settling into your reading nook with the latest “romantasy” novel, or going next book club meeting with a special treat, these cookies are going to be a hit .

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Matcha is everywhere these days: matcha lattes, matcha muffins, matcha chocolate etc.! Matcha, for those who don’t know, is basically green tea (picked and processed a different way) ground into a very fine powder. It can be a great source of antioxidants and has also been shown to help blood sugar levels. It’s also super delicious by itself or in desserts and lattes alike, so it’s no wonder it’s popping up everywhere. But if you’re going to try any recipe with this bonafide superfood in it, My Soft & Chewy Vegan Matcha Cookies are a delight after a heavy meal, or just as a snack.

Whether you’re an aficionado or if you’ve only ever had matcha a couple of times, I guarantee these cookies will stay in your cookie roster for a long, long time.

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Ingredients and Substitutions for Vegan Matcha Cookies

All-Purpose Flour: Sub with gluten-free all-purpose flour for a gluten-free option or a 1:1 baking blend.
Salt: Use sea salt or alternatively substitute with kosher salt for a more pronounced flavor.
Baking Soda: You can sub with baking powder (adjust to 1 1/2 tsp) if needed, though texture may be slightly different.
Vegan Butter: You can sub with coconut oil (solid at room temp) or a neutral vegetable shortening.
Granulated Sugar: Sub with coconut sugar for a less refined option, though the cookies may be darker in color.
Silken Tofu (Soft Tofu): No silken tofu? No problem. Sub with applesauce, mashed banana, or a flax egg (1 tbsp flaxseed + 3 tbsp water).
Vanilla Extract: You can use vanilla bean paste or almond extract for a flavor twist.
Matcha Powder (Culinary-Grade): You can choose to sub with green tea powder (though less vibrant) or extra cocoa powder for a chocolate-flavored twist.

Optional Additions:

Vegan White Chocolate Chips: Swap for dark chocolate chips or vegan matcha chips.
Chopped Nuts (Walnuts/Pecans): Use almonds, hazelnuts, or skip for a nut-free version.

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What is culinary grade matcha and how does it compare?

Culinary-grade matcha , compared to ceremonial-grade matcha, is made to hold up during the high heat of baking or cooking, and when mixed with other ingredients. Its flavors are usually bolder and more robust compared to the sweeter, smoother taste of ceremonial-grade matcha. Culinary grade is also a bit less expensive than ceremonial grade, so it’s more accessible. It’s not a huge deal if you can’t find culinary-grade matcha powder at the grocery story, find what’s available to you and use that.

Making the Best Vegan Matcha Cookies

Prepare Your Batter and Preheat Oven

Preheat oven and line baking trays with parchment paper or reusable silicone baking mats.
Whisk together dry ingredients in a smaller bowl and set aside.
In a larger bowl, cream together wet ingredients until smooth.

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Mix the Batter

Sift in the dry flour mixture into the wet mixture and mix with a spatula.
Fold in chocolate and/or walnuts if you are using them.

Bake and Serve

Portion out the cookies, placing cookie dough balls at least 2 inches apart on the baking sheet to prevent sticking as these spread while baking.
Bake for 12-15 minutes (depending on the doneness you prefer).
Once baked, remove from the oven and let it firm up for 5 minutes before transferring to a wire rack.
Serve with a glass of almond milk or matcha latte to go double matcha!

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Storing Your Vegan Matcha Cookies

Room Temperature: Store cooled cookies in an airtight container for up to 4-5 days.
Refrigeration: For extended freshness, refrigerate cookies for up to 1 week.
Freezing: Freeze unbaked cookie dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

For Softest and Chewiest Cookies

Use bread flour and slightly over-mix the batter, this will develop the gluten slightly, producing a cookie with a bit more bite.
Underbake the cookies slightly in the center if you like a softer cookie.
Allow the batter to rest in the fridge for eight hours, preferably overnight so that the flour can absorb all the fat. This will prevent the cookies from spreading out too much and becoming too thin when baked (thin = crispy)

For Cake-y Cookies

Add more flour to the recipe, more flour will make the cookie denser and more cake-like.
Sub the baking soda for baking powder to get more of an airy rise in the oven.

For Crispy Cookies

For crispy edges, flatten the cookies slightly with your palm before baking on the sheet.
Use more fat (vegan butter in this case) and sugar for crispy cookies. This is because fat and sugar help the cookies spread out more, giving the cookies a thinner shape.
Melt the vegan butter instead of creaming it.

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Made too many cookies? Here’s how you can use them up!

While I don’t understand the phrase “too many cookies” in the literal sense, I know how to help when people ask for creative and delicious use up or repurpose certain foods so that they do not throw any away.

Get packing! Buy some cute cardboard boxes and fill them up with cookies to take for your friends and family. It makes the perfect gift for when you visit someone’s home and they’ll love you for it.
Matcha cookie pie-crust: Crush the cookies up and add some vegan butter for a sophisticated and tasty pie crust.
Layered desserts: You can use these cookies as a layer in a trifle or tiramisu, especially if they’re a few days old and have gotten stale.
Matcha truffle balls: Crush the cookies, mix with some vegan cream cheese, and coat in dessicated coconut for a tasty and decadent snack.
Matcha milkshakes: Blend in a smoothie with some frozen bananas, dairy-free yogurt, and honey for a perfect treat.

Similar Recipes to Vegan Matcha Cookies

Vegan Cardamom Snickerdoodle Cookies
Fudgy Vegan Chocolate Zucchini Muffins
Easy Vegan Blueberry Cookies
Vegan Cardamom Chocolate Cookies

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