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