Vegan Birria Ramen

Dive into a bold, plant-based fusion with Vegan Birria Ramen, a vibrant twist on traditional birria flavors seamlessly blended with the comfort of ramen. This recipe features a rich, smoky broth created from dried guajillo and ancho chiles, aromatic spices like cinnamon and cloves, and a medley of sautéed onions, garlic, and ripe tomatoes. Tender baby bella mushrooms add meaty texture, while vegan instant ramen noodles soak up the deeply spiced broth for a hearty base. Topped with fresh cilantro, crisp radishes, creamy avocado, and a bright squeeze of lime, this dish combines layers of savory, spicy, and tangy flavors. Perfect for a cozy dinner, this Vegan Birria Ramen is proof that comforting, flavorful, and entirely plant-based meals can rival any classic dish.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 6 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 pieces garlic cloves, minced
• 2 medium ripe tomatoes, chopped
• 1 piece cinnamon stick
• 3 pieces cloves
• 2 pieces bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 8 cups vegetable broth
• 8 ounces baby bella mushrooms, sliced
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 8 ounces instant ramen noodles (vegan)
• 0.5 cup fresh cilantro, chopped
• 4 pieces radishes, thinly sliced
• 1 piece lime, cut into wedges
• 1 large avocado, sliced
• 2 pieces green onions, chopped

Directions

Step 1

Start by preparing the dried chiles. Remove the stems and seeds from the guajillo and ancho chiles. Rinse them under cold water.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Remove from the heat and add the cleaned chiles. Submerge them and let them soak for 20 minutes until they are softened.

Step 3

Meanwhile, heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it's translucent, about 5 minutes.

Step 4

Stir in the garlic and continue to sauté for another minute. Add the chopped tomatoes and cook until they begin to soften, about 3 minutes.

Step 5

Drain the chiles and add them to a blender along with the sautéed onions, garlic, and tomatoes. Blend until smooth. If needed, add a little soaking water to help blend.

Step 6

Return the purée to the pot, add the cinnamon stick, cloves, bay leaves, thyme, oregano, and cumin. Cook the mixture over medium heat, stirring often, for 5 minutes until aromatic.

Step 7

Pour in the vegetable broth and bring it to a simmer. Add the sliced mushrooms and soy sauce. Cover the pot and let it simmer for about 30 minutes to develop the flavors.

Step 8

Season the broth with maple syrup for some depth and sweetness. Adjust seasoning with salt and pepper, if necessary.

Step 9

In the meantime, bring another pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.

Step 10

To serve, divide the cooked ramen noodles among four bowls. Ladle the hot birria broth over the noodles, making sure to include mushrooms in each bowl.

Step 11

Garnish each serving with chopped cilantro, sliced radishes, lime wedges, avocado slices, and green onions.

Step 12

Serve immediately and enjoy a warm, comforting bowl of Vegan Birria Ramen!

Nutrition Facts

Serving size	(3368.4g)

Amount per serving	% Daily Value*
Calories	2841.4

Total Fat 120.9g	0%
Saturated Fat 29.0g	0%
Polyunsaturated Fat 22.6g
Cholesterol 0mg	0%
Sodium 9810.5mg	0%
Total Carbohydrate 397.4g	0%
Dietary Fiber 83.2g	0%
Total Sugars 68.8g
Protein 86.7g	0%

Vitamin D 15.9IU	0%
Calcium 732.4mg	0%
Iron 35.4mg	0%
Potassium 8608.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 11.5%

Carbs: 52.6%