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.
20 minutesmins
10 minutesmins
30 minutesmins
8people
Calories: 135kcal
Ingredients
2poundsoyster mushrooms
2guajillo chilies
2ancho chili peppers
2dried red chili
1/2large white onion
6garlic clovesunpeeled
3-4medium-large tomatoes
1tablespoonoil
1cinnamon stick
1/2teaspoonground cumin
1teaspoonoregano
1/8teaspoonground cloves
1bay leaf
1pinchall-spice
1teaspoonsalt
To assemble the ramen
6portions of ramen noodles
1/2red onionsliced
cabbageshredded
lime wedges
jalapeñossliced
fresh cilantrochopped
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.