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 mix along with crisped tofu This is a one-pot recipe that is ready in 30 minutes.

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If you thought we were done with fusion ramens, here’s another fab 1 Pot noodles for you! This Birria ramen has a flavorful Birria broth in which we cook the noodles. For the veggies in this birria ramen, I use 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 same pan to save you a dish.

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

Why You’ll Love Birria Ramen

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

More Vegan Ramen Recipes

• Peanut Gochujang Ramen
• Vegan Butter Chicken Ramen
• Hot and Sour Ramen
• Curry Ramen with Miso Lentils

Vegan Birria Ramen

5 from 9 votes

By: Vegan Richa

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 4

Course: dinner, Main, Main Course, Soup

Cuisine: Asian fusion

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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 mix along with crisped tofu This is a one-pot recipe that is ready in 30 minutes.

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the spices:

• ▢ 2 teaspoons of your favorite chili powder blend
• ▢ 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 sliced red onion
• ▢ 1/2 bell pepper, sliced (red or green or mixed bell peppers)
• ▢ 2 oz mushrooms, sliced
• ▢ 7 oz 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 blend
• ▢ 1/2 teaspoon salt
• ▢ 4 1/2 cups water or vegetable stock, (3 cups for less brothy, 5 cups for brothier with udon. This amount also depends on your noodles. Ramen absorbs less broth)
• ▢ 1/2 cup orange juice, or use more broth and add 1 tablespoon rice vinegar or lime juice
• ▢ 6 oz thin udon or ramen noodles

For garnish:

• ▢ cilantro, green onion, red onion, lime wedges

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Instructions 

• Combine all the spices in a small bowl and set 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 some of the edges. 3-4 mins. Then add 1 teaspoon or more of the mixed spices from above and toss well to coat. Continue to cook until the onion is golden. 3-5 mins
• Remove half or more of this tofu/mushroom mixture to use as a topping later on. To the remaining mixture, add the ginger-garlic paste, tomato paste, the remaining spice mixture, and flour, and mix really well. Add 1/2 cup of broth and mix in so that the flour dissolves and there are no lumps.
• Continue to cook for a minute to cook the flour. Then add in the salt, broth, and orange juice and mix really well. Bring the mixture to a rolling boil and add the noodles and mix them in. Continue to cook until the noodles are cooked to your preference. This can take anywhere from 3-7 minutes. Check the noodles in between to see if they are done. Carefully taste the broth and adjust salt and tang as needed. Switch off the heat.
• To serve use a ladle and add some of the broth to your serving bowl, transfer some of the noodles and top it with the reserved mushroom/tofu mixture, and then add the garnishes and serve.

Video

Notes

This recipe is naturally nut-free.

To make this recipe soy-free, omit the tofu and use more mushrooms or you can use vegan chicken substitute orChickpea flour Tofu

To make it gluten-free, use gluten-free noodles, glutenfree blend, and gluten-free vegan protein of choice.

For additional flavor, lightly dry toast 2 guajillo peppers on a small pan until it changes color. Then blend the chilies, 1 clove of garlic and a pinch of allspice with  the stock and use that .

Make ahead/cook noodles separately: Most noodles can absorb lot of the liquid when stored. So make noodles separately for making ahead. Cook noodles according to instructions on package. For the ramen,  use 2-3 cups water depending on how brothy you want the ramen. Bring to a boil, simmer for 3-4 mins and store or serve with the noodles 

 

Nutrition

Calories: 298kcal, Carbohydrates: 39g, Protein: 11g, Fat: 10g, Saturated Fat: 3g, Sodium: 698mg, Potassium: 383mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1359IU, Vitamin C: 38mg, Calcium: 106mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients and Substitutions

• spices – Birria spices, like chili powder, chipotle chili, smoked paprika, and Mexican oregano combine to make such a flavorful dish! If you can’t find Mexican oregano, you can use regular oregano, but the flavor is slightly different.
• veggies – I’m using onion, bell pepper, and mushrooms for the veggies. You can add other veggies, if you like.
• tofu – This is your protein. You can use more mushrooms or a vegan chicken substitute instead of the tofu, if you prefer.
• ginger-garlic paste – This adds so much flavor to the broth! You can use fresh ginger and garlic instead.
• tomato paste – Adds an umami flavor to the broth.
• flour – Thickens the broth, You can use chickpea flour or gluten-free blend of choice for gluten-free.
• water/stock and orange juice – This is the liquid that makes the sauce and also cooks the noodles.
• noodles – Use ramen or thin udon noodles in this recipe.
• garnishes – Cilantro, green or red onion, and lime juice finish this birria ramen.

Tips

• Make sure that the noodles cook to just al dente. They will continue cooking some in the hot broth, and you don’t want them to turn mushy.
• When you add the tomato paste and flour, make sure you’re stirring constantly so nothing burns and sticks to the bottom of the pan.
• After adding the broth to the flour mixture, whisk constantly to get rid of lumps. You can use the back of a fork to break up any lumps, as well.

How to Make Birria Ramen

Combine all the spices in a small bowl and set 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 some of the edges.

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

Remove half or more of this tofu/mushroom mixture to use as a topping later on.

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

Add a half cup of the broth and mix in, so that the flour dissolves and there are no lumps.

Continue to cook for a minute. Then add in the salt, broth, and orange juice and mix really well. Bring the mixture to a rolling boil and add the noodles and mix them in.

Continue to cook until the noodles are cooked to your preference. This can take anywhere from three to seven minutes depending on the type of noodles. Check the noodles in between to see if they are done. Carefully taste the broth and adjust salt and tang as needed. Switch off the heat.

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

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

Frequently Asked Questions