Vegetarian Birria Ramen
Dive into the bold and savory world of fusion cuisine with Vegetarian Birria Ramen—a dynamic twist on two beloved classics. This dish combines the hearty, spice-infused essence of traditional birria with the comforting appeal of ramen, creating an unforgettable plant-based meal. The rich birria broth is crafted from dried guajillo, ancho, and pasilla chilies, paired with aromatic herbs and spices like cumin, cinnamon, and thyme, then simmered to perfection with tender shiitake mushrooms. Ladled over springy ramen noodles, each bowl is topped with vibrant garnishes including fresh cilantro, crisp radishes, and a squeeze of lime for a bright, zesty finish. Perfect for chilly evenings or any time you crave bold flavors, this Vegetarian Birria Ramen is a showstopping fusion dish that's as satisfying as it is unique.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
While the chilies are soaking, peel and quarter the onion, and peel the garlic cloves.
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.
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.
Add the vegetable broth to the pot and bring to a simmer. Cook for about 20 minutes, allowing the flavors to meld.
Meanwhile, slice the shiitake mushrooms and add them to the broth. Simmer for an additional 15 minutes until the mushrooms are tender.
In a separate pot, cook the ramen noodles according to package instructions, then drain and set aside.
To serve, divide the cooked ramen noodles between bowls, ladle the birria broth and mushrooms over the noodles.
Garnish with fresh cilantro, thinly sliced radishes, and a squeeze of lime. Serve hot.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4495 mg | 195% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 46.4 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 393 mg | 30% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4959 mg | 106% | |
*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.
