Easy 15-Minute Vegan Creamy Ramen

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

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)

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)

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)

¼ cup cooked corn

½ cup tofu crumbles (or tempeh)

2 sp sesame seeds

2 tbsp sesame oil

2 tsp chili oil (for drizzling)

Directions

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

• Calories: 646 kcal
• Total Fat: 37 g
• Saturated Fat: 8 g
• Unsaturated Fat: 28 g
• Sodium: 2279 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 7 g
• Total Sugars: 7 g
• Protein: 21 g