Vegan birria ramen

Why does this recipe work

Every single bite of this vegan birria ramen is bold, spicy, and a mouthful of flavors and textures. Prepare yourself for a delightful experience of the fusion of two amazing cuisines in every bite.

I haven’t been able to finish this dish without staining my clothes or tablecloth, but do not fear, keep on reading; I’ll give you some good tips for cleanup.

Birria ramen is a fusion of two cuisines in one dish, Mexican and Japanese. Mexican birria and Japanese ramen are served with a flavorful broth, often a spicy broth for the ramen, a starch, think noodles and corn tortillas, a type of meat, and delicious toppings.

It is the best of both worlds: each spoonful of spicy birria consomé with the wheat noodles and the crunchy fresh toppings is heavenly. But, as I said before, it’s messy.

Vegan birria ramen ingredients

Broth or consomé: this is made with chiles (guajillo, ancho, and chile de árbol), roasted onion, garlic, tomatoes, and flavorful spices.
Wheat noodles: Choose your favorite noodles; use fresh or dried ones. Opt for millet or buckwheat noodles to make this dish a tad healthier.
Mushrooms: I like to air-fry my mushrooms beforehand. I do this in the GE Profile wall oven; you could also use any other countertop air fryer.
Toppings: the toppings are as important as the broth or the noodles. Choose fresh cabbage to give the perfect crunch (sub with iceberg lettuce if needed); use limes, not lemons, and thinly sliced red onion.

How to make birria ramen

Make the broth. Soak the chiles until pliable, roast the tomatoes, garlic, and onion (the airy fryer function on the Ge Profile oven does a fantastic job roasting veggies), blend everything, and simmer with spices until flavorful.
Cook the noodles. Follow the directions on the package. I like to leave mine al dente and drain and rinse.
Assemble the vegan ramen bowl. In a pasta bowl, add a layer of noodles, ladle the broth to cover them, put the air-fried mushrooms on top of the noodles, and finish with the toppings. Do not forget a big squeeze of lime at the end.

Tips for the best ramen

This recipe makes enough for 8 people. Divide the broth into individual containers and freeze. Next time you crave birria ramen, use exactly what you need.
You have to serve this dish just before eating; that is when it is at its best.
If you don’t want the consomé to be very spicy, omit the dried chile de árbol.
Have a lot of napkins next to you – you’ll need them.
If you have leftovers, make mushroom quesadillas and dip them in the spicy chili broth.

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Birria Ramen

Alejandra Graf

Every single bite of this vegan birria ramen is bold, spicy, and a mouthful of flavors and textures. Prepare yourself for a delightful experience of the fusion of two amazing cuisines in every bite.

5 de 1 voto

Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Mexican

Servings people

Calories 135 kcal

Equipment

Soup pot
Bowls

Ingredients

2 pounds oyster mushrooms
2 guajillo chilies
2 ancho chili peppers
2 dried red chili
1/2 large white onion
6 garlic cloves unpeeled
3-4 medium-large tomatoes
1 tablespoon oil
1 cinnamon stick
1/2 teaspoon ground cumin
1 teaspoon oregano
1/8 teaspoon ground cloves
1 bay leaf
1 pinch all-spice
1 teaspoon salt

To assemble the ramen

6 portions of ramen noodles
1/2 red onion sliced
cabbage shredded
lime wedges
jalapeños sliced
fresh cilantro chopped

Instructions

In a cup of boiling water, soak the chilies until they are soft and pliable.
In a hot comal or skillet, roast the onion, garlic with skin, and tomato until well burned on both sides.
Remove the chiles from the hot water, open them, and remove the seeds and stems.
Put the onion, tomato, peeled garlic cloves, chilies, and the water in which you soaked the chiles into the blender. Add the salt and blend until everything is perfectly integrated.
In a large pot add a tablespoon of oil; when it is hot, empty the mixture of chilies and aromatics. Strain if needed. Let it cook for 5 minutes or until the color turns dark red. Add 4 cups of water and the spices.
In the meantime, shred the oyster mushrooms, and season them with oil and salt. Then place in the airfryer at 450ºF for 10-15 min until golden and crisp. Turn half way through.
Cook the noodles following the package instructions.
Prepare your ramen toppings.
Serve.

Notes

This recipe makes enough for 8 people. Divide the broth into individual containers and freeze. Next time you crave birria ramen, use exactly what you need.
You have to serve this dish just before eating; that is when it is at its best.
If you don’t want the consomé to be very spicy, omit the dried chile de árbol.
Have a lot of napkins next to you – you’ll need them.
If you have leftovers, make mushroom quesadillas and dip them in the spicy chili broth.
Thin out the broth with water or vegetable broth if it is too thick.

Nutrition

Serving: 1servingCalories: 135kcalCarbohydrates: 24gProtein: 7gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 431mgPotassium: 1054mgFiber: 9gSugar: 9gVitamin A: 3741IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Keyword birria, easy vegan ramen, vegan birria

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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