The Best Vegan Birria Ramen

Ingredients

• 1 can Young Green Jackfruit (canned) (drained, seeds removed, shredded)
• 1 tablespoon Olive Oil (for searing jackfruit)
• to taste Salt (season jackfruit and broth)
• to taste Black Pepper (freshly ground)
• 1/2 teaspoon Dried Thyme (for jackfruit seasoning)
• 1/2 piece Medium Onion (half used in broth, half for garnish, diced)
• 3 cloves Garlic Cloves (peeled, whole)
• 2 pieces Guajillo Chiles (deseeded, stems removed)
• 2 pieces Pasilla Chiles (deseeded, stems removed)
• 3 pieces Chili de Árbol (use gloves; very spicy, optional)
• 3 leaves Bay Leaves
• 2 tablespoons Mushroom Seasoning (vegan umami seasoning)
• 4 cups Water
• 1/4 cup Apple Cider Vinegar
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Thyme (additional for broth)
• 2 cups Vegetable Broth (adds depth after blending)
• 2 packs Ramen Noodles (wheat) (any quick‑cook ramen; can substitute kelp noodles for low‑carb)
• 1/4 cup Fresh Cilantro (chopped for garnish)
• 1 piece Lime (cut into wedges for serving)

Instructions

1. Prepare and Sear Jackfruit

   Drain the canned jackfruit, remove the seeds, and shred the flesh with your hands or two forks. Toss the shredded jackfruit in a bowl with 1 tbsp olive oil, a pinch of salt, pepper, and ½ tsp dried thyme. Heat a skillet over medium‑high heat and sear the seasoned jackfruit until lightly browned, about 3‑4 minutes. Set aside.

   Time: PT5M

   Temperature: 375°F

2. Make the Chili Broth Base

   While the jackfruit sears, place 4 cups water in a large pot. Add the half onion (roughly chopped), 2 guajillo chiles, 2 pasilla chiles, 3 chili de árbol (wear gloves), 3 bay leaves, 3 garlic cloves, and 2 tbsp mushroom seasoning. Bring to a boil, then reduce to a simmer for 8 minutes until the vegetables and chiles are softened.

   Time: PT8M

   Temperature: 212°F

3. Blend the Broth

   Transfer the pot contents (except the onion pieces) to a blender. Add 2 cups vegetable broth, ¼ cup apple cider vinegar, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp dried thyme, and a pinch of salt. Blend on high for about 2 minutes until smooth.

   Time: PT2M

4. Strain the Broth

   Pour the blended mixture through a fine mesh strainer back into the pot, using the back of a spoon to press out liquid. Add the remaining 2 cups vegetable broth to reach desired soup volume and adjust salt if needed.

   Time: PT2M

   Temperature: 190°F

5. Cook the Ramen Noodles

   Bring a separate pot of water to a rolling boil. Add the ramen noodles and cook according to package directions (usually 2‑3 minutes). Drain and rinse briefly under warm water.

   Time: PT5M

   Temperature: 212°F

6. Assemble the Ramen Bowls

   Divide the cooked noodles between two serving bowls. Ladle the hot broth over the noodles. Top each bowl with the seared jackfruit, the remaining half of the onion (diced), chopped cilantro, and a lime wedge on the side.

   Time: PT3M

   Temperature: 190°F

Nutrition Facts

Calories

350

Protein

8g

Carbohydrates

60g

Fat

8g

Fiber

6g

Ingredient Substitutions

• Instead of Young Green Jackfruit (canned): Shredded oyster mushrooms, Soy curls
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Dried Thyme: Italian seasoning
• Instead of Medium Onion: shallot
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Guajillo Chiles: ancho chiles
• Instead of Pasilla Chiles: new mexico chiles
• Instead of Chili de Árbol: crushed red pepper flakes (1 tsp)
• Instead of Bay Leaves: none
• Instead of Mushroom Seasoning: soy sauce (1 tbsp)
• Instead of Water: vegetable broth
• Instead of Apple Cider Vinegar: rice vinegar
• Instead of Dried Oregano: marjoram
• Instead of Ground Cumin: coriander powder
• Instead of Dried Thyme: herbes de Provence
• Instead of Vegetable Broth: water with extra seasoning
• Instead of Ramen Noodles (wheat): rice noodles, kelp noodles
• Instead of Fresh Cilantro: Thai basil
• Instead of Lime: lemon

Equipment Needed

• Cutting Board
• Chef Knife
• Large Pot
• Skillet or Frying Pan
• Blender
• Fine Mesh Strainer
• Wooden Spoon
• Measuring Cups and Spoons
• Mixing Bowl
• Serving Bowls

Critical Steps — Do Not Skip

• Removing seeds from canned jackfruit for smoother texture
• Deselecting and handling hot chili de árbol – wear gloves
• Blending hot broth – vent lid and use a towel for safety
• Straining blended broth to achieve a silky consistency

Chef Tips from the Video

• For extra umami, add a splash of soy sauce or miso paste to the broth before serving
• Toast the dried chiles briefly in a dry pan before adding to the broth for deeper flavor
• Garnish with toasted sesame seeds for crunch if desired

Troubleshooting

Storage

Refrigerator: Store broth and seared jackfruit separately in airtight containers for up to 3 days.

Freezer: Broth freezes well for up to 1 month; reheat gently before use.

Room temperature: Do not store at room temperature; noodles and broth should be refrigerated.

Make-Ahead Tips

• The chili broth can be prepared up to 2 days ahead and stored in the refrigerator
• Seared jackfruit can be refrigerated and reheated quickly before serving
• If using wheat ramen, cook noodles fresh to maintain texture

Frequently Asked Questions