How to Make Vegan Birria Ramen… Like a Chef

Ingredients

• 1 White Onion (large, sliced into 1/4‑inch thick discs)
• 6 cloves Garlic (whole, skins left on for roasting)
• 2 Roma Tomatoes (quartered, skin left on)
• 1 Bajillo Chili (long red chili, mild, seeds left in)
• 1 Serrano Chili (darker, caramel‑flavored, seeds left in)
• 1 Chipotle Pepper in Adobo (minced; use the whole pepper for heat)
• 1 Bay Leaf
• 1 tsp Ground Cumin
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Black Pepper (freshly ground)
• 1 Clove (whole)
• 1 tsp Smoked Salt (adds depth; can substitute regular sea salt)
• 1/2 tsp Regular Salt
• 4 tbsp Olive Oil (divided: 2 tbsp for broth, 2 tbsp for mushrooms)
• 2 sprigs Fresh Oregano
• 2 sprigs Fresh Thyme
• 200 g Oyster Mushroom Stalks (harder parts, cut into bite‑size pieces)
• 200 g Oyster Mushroom Caps (for garnish, left whole or halved)
• 200 g Fresh Ramen Noodles (can be found in the refrigerated Asian section)
• 1 Lime (cut into wedges for serving)
• 2 Green Onion (thinly sliced for garnish)

Instructions

1. Char the onion and garlic

   Heat the large dry skillet over medium‑high heat with no oil. Add the onion discs and whole garlic cloves in a single layer. Let them sit undisturbed, shaking the pan occasionally, until the surfaces are deeply blackened but not burnt (about 5 minutes).

   Time: PT5M

2. Build the broth base

   Transfer the charred onion and garlic to the medium saucepan. Add 4 cups of water, the quartered Roma tomatoes, the whole bajillo chili, serrano chili, and minced chipotle pepper. Toss in the bay leaf, cumin, cinnamon, black pepper, clove, smoked salt, regular salt, fresh oregano, and thyme. Bring to a gentle boil, then reduce to a simmer for 10 minutes.

   Time: PT10M

   Temperature: Simmer

3. Prepare the mushroom stalks

   While the broth simmers, trim the oyster mushroom stalks from the caps, slice them into bite‑size pieces, and set aside.

   Time: PT5M

4. Brown the mushroom stalks

   Add 2 tbsp olive oil to the hot skillet used for charring. Once shimmering, add the mushroom stalk pieces in a single layer, sprinkle with a pinch of salt, and let them sit without stirring for 2 minutes. Then toss and continue cooking until the pieces are deeply browned and slightly crisp, about 3 more minutes.

   Time: PT5M

5. Blend the broth

   Remove the saucepan from heat. Using a ladle, transfer the hot broth (including the charred onion, garlic, tomatoes, and chilies) into the blender. Add the browned mushroom stalks. Blend on low, gradually increasing speed until completely smooth (about 2 minutes).

   Time: PT2M

6. Adjust consistency

   Return the blended broth to the saucepan. Add an extra 1/2 cup water if the broth is too thick, stir, and bring back to a gentle simmer for 1 minute.

   Time: PT1M

   Temperature: Simmer

7. Cook the ramen noodles

   Break the fresh ramen packets into manageable pieces and add them directly into the simmering broth. Cook for 2‑3 minutes, stirring gently, until the noodles are just tender. Use a slotted spoon to lift a noodle and test for doneness.

   Time: PT2M

   Temperature: Simmer

8. Assemble and garnish

   Divide the noodles and broth among four serving bowls. Top each with a handful of the reserved oyster mushroom caps, a sprinkle of sliced green onion, and a lime wedge on the side. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

8 g

Carbohydrates

45 g

Fat

6 g

Fiber

5 g