Vegan Birria Ramen

For the spices:

• 2 teaspoons of your favorite chili powder blend
• 1 teaspoon chipotle chili powder or flakes
• 1.5 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• 1/2 teaspoon black pepper

For the veggies:

• 2 teaspoons oil
• 1/2 cup sliced red onion
• 1/2 bell pepper sliced (red or green or mixed bell peppers)
• 2 oz mushrooms sliced
• 7 oz firm or extra firm tofu, pressed and cubed

For the birria ramen broth:

• 2 tablespoons Ginger-Garlic Paste or use 3 cloves garlic , 1/2 inch ginger minced
• 2 tablespoons tomato paste
• 2 teaspoons all purpose flour or gluten-free blend
• 1/2 teaspoon salt
• 4 1/2 cups water or vegetable stock (3 cups for less brothy, 5 cups for brothier with udon. This amount also depends on your noodles. Ramen absorbs less broth)
• 1/2 cup orange juice or use more broth and add 1 tablespoon rice vinegar or lime juice
• 6 oz thin udon or ramen noodles

For garnish:

• cilantro, green onion, red onion, lime wedges