THE VERY BEST VEGAN BIRRIA TACO RAMEN!

Ingredients

• 8 oz Mushrooms (shredded; avoid washing, just wipe with a paper towel)
• 1 Tbsp Liquid Aminos (adds salty umami; use sparingly)
• 1 tsp Liquid Smoke (gives smoky, beef‑like flavor)
• 3 Tbsp Olive Oil (divided: 1 Tbsp for mushrooms, 2 Tbsp for pan)
• 2 tsp Garlic Powder (for mushroom seasoning and broth)
• 2 tsp Onion Powder (for mushroom seasoning and broth)
• 1 tsp Cumin (ground)
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Chili Lime Seasoning
• 1 tsp Adobo Seasoning
• 1 tsp Umami Seasoning
• 0.5 tsp White Pepper (pinch)
• 1 tsp Slap Your Mama Seasoning (a bold all‑purpose seasoning)
• 1 Green Bell Pepper (diced)
• 1 Onion (medium, diced)
• 1 Jalapeño (seeded and diced; optional for extra heat)
• 6 cloves Garlic (minced)
• 2 Chipotle Peppers in Adobo Sauce (chopped; include a tablespoon of the sauce)
• 200 g Crushed Tomatoes (about half a 14‑oz can)
• 2 cups Vegetable Broth (store‑bought or homemade with Better Than Bouillon)
• 1 Tbsp Miso Paste (white or yellow miso)
• 200 g Ramen Noodles (any quick‑cooking ramen‑style noodles)
• 0.25 cup Vegan Cheese Shreds (optional, for garnish)
• 1 cup Arugula (roughly chopped)
• 2 Tbsp Cilantro (chopped)
• 1 Lemon (cut into wedges for squeezing)
• 1 Fresh Tomato (sliced for garnish)

Instructions

1. Preheat Oven

   Set the oven to 375°F and let it fully preheat.

   Time: PT5M

   Temperature: 375°F

2. Prepare Mushrooms

   Shred the mushrooms, wipe them lightly with a paper towel to remove excess moisture, then place in a mixing bowl.

   Time: PT5M

3. Season Mushrooms

   Add liquid aminos, liquid smoke, 1 Tbsp olive oil, garlic powder, onion powder, cumin, chili powder, smoked paprika, chili lime seasoning, adobo, umami seasoning, white pepper, and Slap Your Mama. Toss thoroughly with your hands until every shred is coated.

   Time: PT8M

4. Arrange for Baking

   Line a baking sheet with parchment paper and spread the seasoned mushrooms in a single layer, avoiding overcrowding.

   Time: PT2M

5. Bake Mushrooms

   Place the sheet in the oven and bake for 20 minutes, stirring once halfway through.

   Time: PT20M

   Temperature: 375°F

6. Chop Vegetables & Mince Garlic

   While the mushrooms bake, dice the green bell pepper, onion, and jalapeño; mince the garlic cloves.

   Time: PT5M

7. Heat Pan

   Add 2 Tbsp olive oil to a large pan and heat over medium‑high until shimmering.

   Time: PT1M

8. Sauté Peppers & Onion

   Add the diced bell pepper, onion, and jalapeño to the pan. Cook, stirring, until fragrant and the onion becomes translucent, about 4 minutes.

   Time: PT4M

9. Add Garlic & Chipotle

   Stir in the minced garlic and chopped chipotle peppers with a spoonful of adobo sauce. Cook for 1 minute.

   Time: PT1M

10. Incorporate Tomatoes

    Add the 200 g of crushed tomatoes, stirring to combine.

    Time: PT1M

11. Add Broth & Miso

    Pour in 2 cups vegetable broth and whisk in 1 Tbsp miso paste until fully dissolved.

    Time: PT1M

12. Season the Broth

    Season with a pinch of salt, extra garlic powder, onion powder, cumin, smoked paprika, chili powder, adobo, umami seasoning, and Slap Your Mama. Stir well.

    Time: PT1M

13. Simmer

    Raise the heat just until the broth lightly boils, then cover and let it simmer for 15 minutes so flavors meld.

    Time: PT15M

14. Cook Noodles

    In a separate pot, bring water to a boil, add the ramen noodles and cook for 3 minutes (or according to package), then drain.

    Time: PT5M

15. Plate and Garnish

    Divide the noodles into two bowls, ladle the hot broth over them, top with the baked mushroom crumbles, sprinkle vegan cheese shreds, arugula, cilantro, a squeeze of lemon, and fresh tomato slices.

    Time: PT3M

Nutrition Facts

Calories

430

Protein

12 g

Carbohydrates

65 g

Fat

10 g

Fiber

5 g