Vegetarian Birria Ramen

Dive into a bowl of bold and comforting flavors with this Vegetarian Birria Ramen, a creative fusion of Mexican-inspired birria and Japanese ramen traditions. This plant-based twist combines smoky, rehydrated guajillo, ancho, and pasilla chilies with warming spices like cinnamon, cumin, and cloves to create a rich, velvety broth. Hearty shiitake mushrooms add a satisfying bite, while springy ramen noodles soak up the vibrant, flavorful base. Finished with fresh cilantro, crisp radishes, and a zing of lime, this dish is perfect for those seeking a satisfying, meat-free comfort food option. Quick to prepare yet packed with complexity, this vegetarian birria ramen is ideal for weeknight dinners or a leisurely weekend treat.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 units dried guajillo chilies
• 2 units dried ancho chilies
• 1 unit dried pasilla chilies
• 4 cups vegetable broth
• 1 large onion
• 6 units garlic cloves
• 2 medium tomatoes
• 2 tablespoons apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 0.5 teaspoon dried thyme
• 0.5 teaspoon ground cinnamon
• 2 units cloves
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 8 ounces shiitake mushrooms
• 2 packs ramen noodles
• 0.5 cup fresh cilantro
• 4 units radishes
• 1 unit lime

Directions

Step 1

Start by preparing the chilies: Remove the stems and seeds from the guajillo, ancho, and pasilla chilies and place them in a small pot. Cover with water, bring to a boil, then remove from heat and let them soak for 10 minutes until softened.

Step 2

While the chilies are soaking, peel and quarter the onion, and peel the garlic cloves.

Step 3

In a blender, add the soaked chilies (reserve the soaking liquid), onion, garlic, tomatoes, apple cider vinegar, oregano, cumin, thyme, cinnamon, cloves, and soy sauce. Blend until smooth, adding some of the chili soaking liquid if needed to achieve a thick paste.

Step 4

Heat the olive oil in a large pot over medium heat. Add the paste and cook for 8-10 minutes, stirring frequently, until it thickens and darkens in color.

Step 5

Add the vegetable broth to the pot and bring to a simmer. Cook for about 20 minutes, allowing the flavors to meld.

Step 6

Meanwhile, slice the shiitake mushrooms and add them to the broth. Simmer for an additional 15 minutes until the mushrooms are tender.

Step 7

In a separate pot, cook the ramen noodles according to package instructions, then drain and set aside.

Step 8

To serve, divide the cooked ramen noodles between bowls, ladle the birria broth and mushrooms over the noodles.

Step 9

Garnish with fresh cilantro, thinly sliced radishes, and a squeeze of lime. Serve hot.

Nutrition Facts

Serving size	(2076.4g)

Amount per serving	% Daily Value*
Calories	1740.0

Total Fat 48.9g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 4495.3mg	0%
Total Carbohydrate 292.6g	0%
Dietary Fiber 53.9g	0%
Total Sugars 46.4g
Protein 62.8g	0%

Vitamin D 40.8IU	0%
Calcium 393.4mg	0%
Iron 14.6mg	0%
Potassium 4959.0mg	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: 23.6%

Protein: 13.5%

Carbs: 62.9%