Vegan Birria Ramen
Spice up your noodle game with this Vegan Birria Ramen—a fusion masterpiece that brings together the bold, smoky flavors of traditional birria with the comforting slurp of ramen noodles. Made with a rich, chile-based broth featuring guajillo and ancho chiles, sautéed garlic, and warming spices like cinnamon, cumin, and bay leaves, this dish is layered with depth and complexity. Tender baby bella mushrooms add a savory, umami punch, while fresh toppings like sliced radishes, creamy avocado, and bright cilantro elevate every spoonful. Perfectly customizable and packed with plant-based goodness, this recipe is an ideal option for those craving a hearty, flavorful, and completely vegan twist on a beloved classic. Ready in just 90 minutes, it’s a must-try for fans of vegan comfort food and global cuisine! Keywords: Vegan Birria Ramen, plant-based birria, birria-inspired noodles, hearty vegan recipe, fusion cuisine.
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Recipe Information
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
Instructions
Start by preparing the dried chiles. Remove the stems and seeds from the guajillo and ancho chiles. Rinse them under cold water.
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.
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.
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.
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.
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.
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.
Season the broth with maple syrup for some depth and sweetness. Adjust seasoning with salt and pepper, if necessary.
In the meantime, bring another pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
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.
Garnish each serving with chopped cilantro, sliced radishes, lime wedges, avocado slices, and green onions.
Serve immediately and enjoy a warm, comforting bowl of Vegan Birria Ramen!
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9810 mg | 427% | |
| Total Carbohydrate | 397.4 g | 145% | |
| Dietary Fiber | 83.2 g | 297% | |
| Total Sugars | 68.8 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 732 mg | 56% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 8608 mg | 183% | |
*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.
