Vegan Birria Ramen
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
298 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
Asian
Vegan Birria Ramen
Description
The recipe starts by combining a robust spice blend of chili powder, chipotle, smoked paprika, cumin, and oregano, lending smoky and warm heat notes to the broth. Tofu, mushrooms, onions, and bell peppers are sautéed until the tofu edges turn golden and vegetables soften, then separated for topping. The remaining mixture is thickened with tomato paste and flour, then combined with water and orange juice to create a thick, flavorful broth base.
Noodles are added to the boiling broth to cook fully, soaking up the spicy, smoky flavors. The dish is served garnished with fresh herbs like cilantro, sliced green onions, red onions, and lime wedges which add brightness and freshness to the hearty bowl. This vegan dish balances smoky, spicy, and acidic notes with tender noodles and tofu.
The recipe can be customized for allergen needs by substituting or omitting tofu and using gluten-free noodles. For added flavor, toasting guajillo peppers for blending into the broth adds a traditional smoky depth.
Ingredients
For the spices:
- 2 teaspoons chili powder your favorite blend
- 1 teaspoon chipotle chili powder or flakes
- 1.5 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin ground
- 1 teaspoon Mexican oregano
- 1/2 teaspoon black pepper
For the veggies:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 cup red onion sliced
- 1/2 bell pepper sliced (red or green or mixed bell peppers)
- 2 oz mushrooms sliced
- 7 oz firm tofu pressed and cubed, or extra firm tofu
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 3 cups for less brothy, 5 cups for brothier with udon. This amount also depends on your noodles. Ramen absorbs less broth, or vegetable stock
- 1/2 cup orange juice or use more broth and add 1 tablespoon rice vinegar or lime juice
- 6 oz udon noodles or ramen noodles, thin
For garnish:
- cilantro lime wedges
- green onion
- red onion
- lime
Instructions
- Combine all the spices in a small bowl and set aside.
- Heat a deep skillet or a saucepan over medium heat. Add the oil and once the oil is hot, add the onion, bell peppers, mushrooms, and tofu and cook until the tofu is golden around some of the edges. 3-4 mins. Then add 1 teaspoon or more of the mixed spices from above and toss well to coat. Continue to cook until the onion is golden. 3-5 mins
- Remove half or more of this tofu/mushroom mixture to use as a topping later on. To the remaining mixture, add the ginger-garlic paste, tomato paste, the remaining spice mixture, and flour, and mix really well. Add 1/2 cup of broth and mix in so that the flour dissolves and there are no lumps.
- Continue to cook for a minute to cook the flour. Then add in the salt, broth, and orange juice and mix really well. Bring the mixture to a rolling boil and add the noodles and mix them in. Continue to cook until the noodles are cooked to your preference. This can take anywhere from 3-7 minutes. Check the noodles in between to see if they are done. Carefully taste the broth and adjust salt and tang as needed. Switch off the heat.
- To serve use a ladle and add some of the broth to your serving bowl, transfer some of the noodles and top it with the reserved mushroom/tofu mixture, and then add the garnishes and serve.
Notes
- This recipe contains no nuts, making it naturally nut-free.
- Omit tofu and add mushrooms or vegan chicken substitutes to make it soy-free.
- Use gluten-free noodles and flour blend to adapt for gluten-free diets.
- To enhance flavor, lightly toast guajillo peppers and blend into the stock.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Sodium | 698mg | 29% |
| Potassium | 383mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1359IU | 27% |
| Vitamin C | 38mg | 42% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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