BIRRIA RAMEN 1 Pot Easy Noodles in Birria inspired broth, with crisp Tofu

Ingredients

• 200 g Firm Tofu (pressed and cubed)
• 1 medium Red Bell Pepper (sliced into thin strips)
• 1 medium Yellow Onion (sliced)
• 150 g Button Mushrooms (sliced)
• 2 tbsp All-Purpose Flour (for thickening the broth)
• 4 cups Vegetable Broth (low‑sodium)
• 200 g Ramen Noodles (any wheat ramen, broken in half if long)
• 2 tbsp Olive Oil (for crisping tofu)
• 3 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated)
• 1 tsp Garam Masala (spice blend)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Chili Powder (adjust to heat preference)
• 2 tbsp Soy Sauce (use tamari for gluten‑free)
• 1 whole Lime (juiced)
• 0.25 cup Fresh Cilantro (chopped)
• 1 tbsp Hot Sauce (optional, adjust to taste)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Tofu and Vegetables

   Press the tofu for 10 minutes, then cut into 1‑inch cubes. Slice the bell pepper, onion, and mushrooms; mince garlic and grate ginger.

   Time: PT5M

2. Crisp the Tofu

   Heat 2 tbsp olive oil in a skillet over medium‑high heat. Add tofu cubes in a single layer and fry until golden brown on all sides, about 5 minutes. Transfer to a plate.

   Time: PT5M

   Temperature: medium‑high

3. Sauté Aromatics and Veggies

   In the same skillet, add a splash more oil if needed. Toss in sliced onion, bell pepper, mushrooms, minced garlic, and grated ginger. Sauté until vegetables soften, about 3 minutes.

   Time: PT3M

   Temperature: medium

4. Add Biryani Spices

   Sprinkle garam masala, turmeric, cumin, coriander, and chili powder over the vegetables. Stir for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

5. Season and Reserve Topping

   Add soy sauce and stir to combine. Remove half of this vegetable‑spice mixture and set aside in a small bowl for the final topping. Keep the remaining mixture in the skillet.

   Time: PT2M

   Temperature: medium

6. Thicken the Broth

   Sprinkle 2 tbsp all‑purpose flour over the skillet contents and whisk quickly to coat the vegetables, creating a roux. Cook for 1 minute.

   Time: PT1M

   Temperature: medium

7. Add Broth and Bring to Boil

   Pour 4 cups vegetable broth into the pot, stirring to dissolve the flour mixture. Increase heat to high and bring to a rolling boil, about 5 minutes.

   Time: PT5M

   Temperature: high

8. Cook the Ramen Noodles

   Add the ramen noodles to the boiling broth. Cook according to package instructions, usually 3‑4 minutes, until al dente. Stir occasionally to prevent sticking.

   Time: PT4M

   Temperature: high

9. Assemble the Ramen Bowls

   Ladle broth and noodles into serving bowls. Top each bowl with the reserved tofu‑vegetable mixture, the crisped tofu cubes, chopped cilantro, a squeeze of lime juice, and a drizzle of hot sauce if using.

   Time: PT2M

10. Serve Immediately

    Serve hot, encouraging diners to mix the toppings through the broth before eating.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

12 g

Fiber

5 g