5 from 27 votes
Vegan Birria Ramen
Vegan Birria Ramen features a rich, spiced broth infused with chili powders, smoked paprika, and Mexican oregano, combined with tofu and sautéed vegetables. The broth is thickened slightly with flour and brightened with a touch of orange juice. Udon or ramen noodles cooked directly in the broth absorb these layered flavors. Toppings include sautéed tofu and vegetables for added texture and depth, enhanced by fresh garnishes like cilantro and lime.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
298 kcal
Course:
Main Course, Soup, Dinner
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 298
% 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.