One-Pot Birria Ramen

Birria ramen is a scrumptious fusion recipe with Mexican inspired birria broth with tex-mex spices. I add some udon or ramen noodles to the combo together with crisped tofu This can be a one-pot recipe that is prepared in half-hour.

Should you thought we were done with fusion ramens, here’s one other fab 1 Pot noodles for you! This Birria ramen has a flavorful Birria broth wherein we cook the noodles. For the veggies on this birria ramen, I take advantage of bell pepper, onion, and tofu with some chili powder and other spices.

The tofu is crisped up with Tex-Mex spices and cooked just before making the ramen in the identical pan to avoid wasting you a dish.

This easy vegan ramen is so addictive! The broth is filled with flavor with chipotle pepper, herbs and a touch of zesty sweetness from orange juice. It’s an offbeat ramen recipe that you just’ll turn to repeatedly!

Why You’ll Love Birria Ramen

• one pot, 30-minute meal
• delicious broth filled with birria flavors
• tender noodles, veggies, and tofu
• Nutfree recipe. easily made Gluten-free, soy-free

More Vegan Ramen Recipes

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Birria Ramen

Birria ramen is a scrumptious fusion recipe with Mexican inspired birria broth with tex-mex spices. I add some udon or ramen noodles to the combo together with crisped tofu This can be a one-pot recipe that is prepared in half-hour.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: dinner, Fundamental, Fundamental Course, Soup

Cuisine: Asian fusion

Servings: 4

Calories: 298kcal

Writer: Vegan Richa

Ingredients

For the spices:

• 2 teaspoons of your favorite chili powder mix
• 1 teaspoon chipotle chili powder or flakes
• 1.5 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• 1/2 teaspoon black pepper

For the veggies:

• 2 teaspoons oil
• 1/2 cup (80 g) sliced red onion
• 1/2 bell pepper sliced (red or green or mixed bell peppers)
• 2 oz (56.7 g) mushrooms sliced
• 7 oz (198.45 g) firm or extra firm tofu, pressed and cubed

For the birria ramen broth:

• 2 tablespoons ginger-garlic paste or use 3 cloves garlic , 1/2 inch ginger minced
• 2 tablespoons tomato paste
• 2 teaspoons all purpose flour or gluten-free mix
• 1/2 teaspoon salt
• 4 1/2 cups (1064.65 ml) water or vegetable stock (3 cups for less brothy, 5 cups for brothier with udon. This amount also is dependent upon your noodles. Ramen absorbs less broth)
• 1/2 cup (118.29 ml) orange juice or use more broth and add 1 tablespoon rice vinegar or lime juice
• 6 oz (170.1 g) thin udon or ramen noodles

For garnish:

• cilantro, green onion, red onion, lime wedges

Instructions

• Mix all of the spices in a small bowl and put aside.

• Heat a deep skillet or a saucepan over medium heat. Add the oil and once the oil is hot, add the onion, bell peppers, mushrooms, and tofu and cook until the tofu is golden around among the edges. 3-4 mins. Then add 1 teaspoon or more of the mixed spices from above and toss well to coat. Proceed to cook until the onion is golden. 3-5 mins

• Remove half or more of this tofu/mushroom mixture to make use of as a topping in a while. To the remaining mixture, add the ginger-garlic paste, tomato paste, the remaining spice mixture, and flour, and blend rather well. Add 1/2 cup of broth and blend in in order that the flour dissolves and there are not any lumps.

• Proceed to cook for a minute to cook the flour. Then add within the salt, broth, and orange juice and blend rather well. Bring the mixture to a rolling boil and add the noodles and blend them in. Proceed to cook until the noodles are cooked to your preference. This will take anywhere from 3-7 minutes. Check the noodles in between to see in the event that they are done. Rigorously taste the broth and adjust salt and tang as needed. Switch off the warmth.

• To serve use a ladle and add among the broth to your serving bowl, transfer among the noodles and top it with the reserved mushroom/tofu mixture, after which add the garnishes and serve.

Notes

This recipe is of course nut-free.
To make this recipe soy-free, omit the tofu and use more mushrooms or you should utilize vegan chicken substitute orChickpea flour Tofu
To make it gluten-free, use gluten-free noodles, glutenfree mix, and gluten-free vegan protein of alternative.
For extra flavor, evenly dry toast 2 guajillo peppers on a small pan until it changes color. Then mix the chilies, 1 clove of garlic and a pinch of allspice with  the stock and use that .

Nutrition

Nutrition Facts

Birria Ramen

Amount Per Serving

Calories 298
Calories from Fat 90

% Every day Value*

Fat 10g15%

Saturated Fat 3g19%

Sodium 698mg30%

Potassium 383mg11%

Carbohydrates 39g13%

Fiber 4g17%

Sugar 6g7%

Protein 11g22%

Vitamin A 1359IU27%

Vitamin C 38mg46%

Calcium 106mg11%

Iron 4mg22%

* Percent Every day Values are based on a 2000 calorie weight loss program.

Ingredients and Substitutions

• spices – Birria spices, like chili powder, chipotle chili, smoked paprika, and Mexican oregano mix to make such a flavorful dish! Should you can’t find Mexican oregano, you should utilize regular oregano, but the flavour is barely different.
• veggies – I’m using onion, bell pepper, and mushrooms for the veggies. You possibly can add other veggies, if you happen to like.
• tofu – That is your protein. You should utilize more mushrooms or a vegan chicken substitute as a substitute of the tofu, if you happen to prefer.
• ginger-garlic paste – This adds a lot flavor to the broth! You should utilize fresh ginger and garlic as a substitute.
• tomato paste – Adds an umami flavor to the broth.
• flour – Thickens the broth, You should utilize chickpea flour or gluten-free mix of alternative for gluten-free.
• water/stock and orange juice – That is the liquid that makes the sauce and likewise cooks the noodles.
• noodles – Use ramen or thin udon noodles on this recipe.
• garnishes – Cilantro, green or red onion, and lime juice finish this birria ramen.

Suggestions

• Be sure that that the noodles cook to only al dente. They’ll proceed cooking some in the new broth, and also you don’t want them to show mushy.
• If you add the tomato paste and flour, be certain that you’re stirring always so nothing burns and sticks to the underside of the pan.
• After adding the broth to the flour mixture, whisk always to eliminate lumps. You should utilize the back of a fork to interrupt up any lumps, as well.

The way to Make Birria Ramen

Mix all of the spices in a small bowl and put aside. 

Heat a deep skillet or a saucepan over medium heat. Add the oil and once the oil is hot, add the onion, bell peppers, mushrooms, and tofu and cook until the tofu is golden around among the edges.

Then, add a teaspoon or more of the mixed spices and toss well to coat. Proceed to cook until the onion is golden. 

Remove half or more of this tofu/mushroom mixture to make use of as a topping in a while.

Add to the remaining mixture the ginger-garlic paste, tomato paste, the remaining spice mixture, and flour, and blend rather well.

Add a half cup of the broth and blend in, in order that the flour dissolves and there are not any lumps.

Proceed to cook for a minute. Then add within the salt, broth, and orange juice and blend rather well. Bring the mixture to a rolling boil and add the noodles and blend them in.

Proceed to cook until the noodles are cooked to your preference. This will take anywhere from three to seven minutes depending on the style of noodles. Check the noodles in between to see in the event that they are done. Rigorously taste the broth and adjust salt and tang as needed. Switch off the warmth.

Garnish with chopped red and green onions, cilantro, and a few lime juice, and serve.

To serve, use a ladle and add among the broth to your serving bowl, transfer among the noodles and top it with the reserved mushroom/tofu mixture, after which add the garnishes and serve. 

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