Vegan Birria Ramen
This vegan Birria Ramen is an easy and delicious mashup of two of my favorite foods. Meaty oyster mushrooms are shredded and marinated, then cooked to crispy perfection. Serve atop chewy ramen noodles immersed in rich consomé, and top with vegan cheese, onion, cilantrom and lime for a truly addicting slurpable blowl of goodness! Bonus: If you make my Birria Tacos, just make extra ‘meat’, add a couple more cup of broth to the leftover consommé, and you’ll have Vegan Birria Ramen for the next couple of days!
Ingredients
Birria ‘Meat’:
- • 2 pounds king trumpet or oyster mushrooms see recipe notes 1
- • 2 TBS apple cider vinegar
- • 4 TBS vegetable oil divided
- • 2 tsp garlic powder
- • 1 tsp Kosher salt
Consomé Broth:
- • 4 dried California Chiles see recipe notes 2
- • 4 dried chile de arbol optional
- • 2 dried guajillo chiles
- • 1 dried pasilla chile
- • 1 large white onion quartered and roasted
- • 1 jalapeño roasted
- • 6 cloves garlic
- • 3 TBS vegetable oil
- • 2 teaspoons whole peppercorns or 1 tsp fresh ground black pepper
- • 3 whole cloves
- • 1 tablespoon dried Mexican oregano
- • ½ tsp ground cinnamon
- • ¼ tsp allspice
- • 8 cups prepared vegan beef or vegetable broth divided (see recipe notes 3)
- • 2 bay leaves
Ramen:
- • 6 portions ramen noodles
- • Vegan mozzarella shreds optional
- • Diced white onion
- • Fresh chopped cilantro
- • Fresh lime wedges
Instructions
- If using king trumpet mushrooms, cut off the tops, slice them thinly and place them into a large bowl. Using your hands, shred the stems mushrooms into meat-like strips (kind of like you’re pulling string cheese). Place the shreds into the large bowl and season with apple cider vinegar, 2 tablespoons oil, garlic powder, and salt. Give it a good massage to ensure all the pieces are coated. Cover and marinate in the refrigerator for at least 30 minutes, up to 3 hours.
- Meanwhile, remove the seeds from the dried chiles and rehydrate in boiling hot water (see recipe notes 4) for 10 minutes. Drain and place the chiles in a high-powered blender with the roasted onion and jalapeño, garlic cloves, 3 tablespoons of vegetable oil, peppercorns, cloves, Mexican oregano, cinnamon, allspice, and 1 CUP of the prepared broth. Pulse until smooth (see recipe notes 5). Transfer the sauce to a pot over medium-high heat, along with 5 more cups of the prepared broth and the bay leaves. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes. Remove the lid and add the remaining 2 cups of broth. Continue to simmer, this time uncovered, for another 30 minutes. Taste and adjust seasonings, adding salt, if necessary. Keep warm over low heat until ready to serve.
- About 15 minutes before the consomé broth is done simmering, heat 2 tablespoons of vegetable oil to a large skillet over medium-high heat. Once the oil is hot and shimmering, add the mushrooms in an even layer and cook, without touching until the edges begin to crisp, 4 to 7 minutes. Give them a good toss and continue to cook, stirring every couple of minutes, until crisped on all sides, another 6 to 8 minutes.
- In the meantime, cook your ramen noodles according to package directions and drain.
- To assemble, place a portion of noodles into a bowl and ladle in some of the consomé broth. Top with vegan mozzarella shreds, a heaping portion of the birria ‘meat’, onions, cilantro, and a squeeze of fresh lime.
- Serve immediately and enjoy!
Notes
1. If you don’t have access to oyster mushrooms, use whatever you can find! Just shred or slice them as thinly as possible.
2. If you can’t access all the dried chiles, you can sub one out for the other (except for chile de arbol, as those are the spiciest).
3. I can find artificial beef powder or bouillon at my local Asian market or on amazon.
4. Contrary to popular belief, removing the seeds from the dried chiles is to avoid bitterness, it has nothing to do with spice. If your consommé tastes bitter, it’s most likely because you aren’t removing the seeds from the chiles!
5. I have a high-powered blender, which is why my recipe doesn’t call to strain the consommé. If you don’t, you can strain it for a smoother consistency.
2. If you can’t access all the dried chiles, you can sub one out for the other (except for chile de arbol, as those are the spiciest).
3. I can find artificial beef powder or bouillon at my local Asian market or on amazon.
4. Contrary to popular belief, removing the seeds from the dried chiles is to avoid bitterness, it has nothing to do with spice. If your consommé tastes bitter, it’s most likely because you aren’t removing the seeds from the chiles!
5. I have a high-powered blender, which is why my recipe doesn’t call to strain the consommé. If you don’t, you can strain it for a smoother consistency.
Tried this recipe?Let us know how it was!