This vegan Birria Ramen is an easy and delicious mashup of two of my favorite foods. Meaty oyster mushrooms are shredded and marinated, then cooked to crispy perfection. Serve atop chewy ramen noodles immersed in rich consomé broth, and topped with vegan cheese, onion, cilantro and lime for a truly addicting, slurpable bowl of goodness!

 Bonus:  If you make my Birria Tacos, just make extra ‘meat’, add a couple more cups of broth to the leftover consomé, and you’ll have Vegan Birria Ramen for the next couple of days!

Vegan Birria Ramen

This recipe was a long time coming!!! This vegan birria ramen combines my most popular recipe on the blog (these vegan birria tacos), and my love for ramen all in one dish – talk about the fusion recipe of my dreams ???? Since I’ve been seeing countless people on social media trying birria ramen, I decided I had to make my own … and now you can, too!

Grab a cold one and let’s get to cookin’ the best vegan birria ramen!

what is birria?

Birria is a Mexican dish that originates from the state of Jalisco. Traditionally, it is made from goat meat or mutton, but in surrounding states like Michoacán, parts of Durango, and Zacatecas, versions include beef birria, AKA Birria de Res. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter. It’s also a popular dish to eat to sweat out a cruda, or hangover. Preparation techniques vary, but the dish is often served with corn tortillas, onions, cilantro and lime, and the meat is marinated in adobo spices. There are a few different ways to enjoy Birria, my new favorite being this ramen! You can also serve birria in burritos, quesadillas, and in tacos alongside the consomé for dipping.

what goes in Birria Ramen (plus tips and substitutions)

I love this recipe, because it contains many ingredients that are always stocked in my pantry. That being said, I understand these ingredients might not be aren’t common or accessible to some. Here’s a list of a few not-so-common ingredients (to some), and their substitutions:

King Trumpet/Oyster Mushrooms:

Dried Chiles:

Where I’m from, I find dried chiles very accessible. I typically buy them at my local supermarket – found in the spices aisle or the “International” aisle (I hate that they still call it this!). If you have a local Mexican or Latin market, even better! You can also find a wide variety of dried chiles on Amazon. Additionally, if you can’t access all the dried chiles, you can substitute equal portions of one out for the other (except for chile de arbol, as those are the spiciest).

vegan beef broth:

I typically buy this in powder or cube bouillon form, then mix with water to create a very flavorful broth. I can find artificial beef powder or bouillon at my local Asian market, specialty health food stores such as Whole Foods and Sprouts, or on Amazon. If you can’t access it, you can substitute with mushroom powder, or vegetable bouillon.

additional tips:

• Contrary to popular belief, removing the seeds from the dried chiles is to avoid bitterness – it has nothing to do with spice levels. If your consommé tastes bitter, it’s most likely because you aren’t removing the seeds from the chiles!
• I have a high-powered blender, which is why my recipe doesn’t call to strain the consommé. If you don’t, you can strain it for a smoother consistency.

how to make vegan birria ramen

Another reason I love this recipe: it’s easy and straightforward. While it does take some time to come together, most of that time is hands-off, marinating and simmering! Here’s how to make vegan birria ramen:

1. Marinate:

Shred or slice the mushrooms into thin, meat-like strips. Place them shreds in a large bowl, season and give ’em it a good massage to ensure all the pieces are coated. Cover and marinate in the refrigerator for at least 30 minutes, up to 3 hours.

2. make the consomé broth:

meanwhile, rehydrate your dried chiles, drain, and throw them into a blender some broth and pulse until smooth. Transfer to a pot with more broth and simmer covered until it thickens. Remove the lid, add a bit more broth, and continue to simmer a  bit longer.

3. cook the birria ‘meat’ and ramen noods:

About 15 minutes before the consomé broth is done simmering, cook the marinated mushrooms in a large skillet (the larger, the better!) over medium-high heat until crisped around the edges! Cook and drain your ramen noodles simultaneously.

4. Assemble:

To assemble, place a portion of noodles into a bowl and ladle in some of the consomé broth. Top with vegan mozzarella shreds, a heaping portion of the birria ‘meat’, onions, cilantro, and a squeeze of fresh lime.

5. Enjoy!

The best part ????

more noodle dishes that are totally slurp-worthy

• Cheesy Gochujang Udon Noodles
• Garlic Sesame Gochujang Noodles
• Peppered ‘Beef’ Stir-Fried Noodles
• Crispy Ginger ‘Beef’ Ramen Noodles
• 20-Minute Spicy Peanut Noodles

Birria + Ramen = match made in heaven, right?!

I hope you love my vegan birria ramen as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

xo!

Vegan Birria Ramen

Ashley

This vegan Birria Ramen is an easy and delicious mashup of two of my favorite foods. Meaty oyster mushrooms are shredded and marinated, then cooked to crispy perfection. Serve atop chewy ramen noodles immersed in rich consomé, and top with vegan cheese, onion, cilantrom and lime for a truly addicting slurpable blowl of goodness! Bonus: If you make my Birria Tacos, just make extra ‘meat’, add a couple more cup of broth to the leftover consommé, and you’ll have Vegan Birria Ramen for the next couple of days!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Course Vegan

Cuisine Fusion

Servings 6 -8

Ingredients

  

1x2x3x

Birria ‘Meat’:

• • 2 pounds king trumpet or oyster mushrooms see recipe notes 1
• • 2 TBS apple cider vinegar
• • 4 TBS vegetable oil divided
• • 2 tsp garlic powder
• • 1 tsp Kosher salt

Consomé Broth:

• • 4 dried California Chiles see recipe notes 2
• • 4 dried chile de arbol optional
• • 2 dried guajillo chiles
• • 1 dried pasilla chile
• • 1 large white onion quartered and roasted
• • 1 jalapeño roasted
• • 6 cloves garlic
• • 3 TBS vegetable oil
• • 2 teaspoons whole peppercorns or 1 tsp fresh ground black pepper
• • 3 whole cloves
• • 1 tablespoon dried Mexican oregano
• • ½ tsp ground cinnamon
• • ¼ tsp allspice
• • 8 cups prepared vegan beef or vegetable broth divided (see recipe notes 3)
• • 2 bay leaves

Ramen:

• • 6 portions ramen noodles
• • Vegan mozzarella shreds optional
• • Diced white onion
• • Fresh chopped cilantro
• • Fresh lime wedges

Instructions

 

• If using king trumpet mushrooms, cut off the tops, slice them thinly and place them into a large bowl. Using your hands, shred the stems mushrooms into meat-like strips (kind of like you’re pulling string cheese). Place the shreds into the large bowl and season with apple cider vinegar, 2 tablespoons oil, garlic powder, and salt. Give it a good massage to ensure all the pieces are coated. Cover and marinate in the refrigerator for at least 30 minutes, up to 3 hours.
• Meanwhile, remove the seeds from the dried chiles and rehydrate in boiling hot water (see recipe notes 4) for 10 minutes. Drain and place the chiles in a high-powered blender with the roasted onion and jalapeño, garlic cloves, 3 tablespoons of vegetable oil, peppercorns, cloves, Mexican oregano, cinnamon, allspice, and 1 CUP of the prepared broth. Pulse until smooth (see recipe notes 5). Transfer the sauce to a pot over medium-high heat, along with 5 more cups of the prepared broth and the bay leaves. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes. Remove the lid and add the remaining 2 cups of broth. Continue to simmer, this time uncovered, for another 30 minutes. Taste and adjust seasonings, adding salt, if necessary. Keep warm over low heat until ready to serve.
• About 15 minutes before the consomé broth is done simmering, heat 2 tablespoons of vegetable oil to a large skillet over medium-high heat. Once the oil is hot and shimmering, add the mushrooms in an even layer and cook, without touching until the edges begin to crisp, 4 to 7 minutes. Give them a good toss and continue to cook, stirring every couple of minutes, until crisped on all sides, another 6 to 8 minutes.
• In the meantime, cook your ramen noodles according to package directions and drain.
• To assemble, place a portion of noodles into a bowl and ladle in some of the consomé broth. Top with vegan mozzarella shreds, a heaping portion of the birria ‘meat’, onions, cilantro, and a squeeze of fresh lime.
• Serve immediately and enjoy!

Notes

1. If you don’t have access to oyster mushrooms, use whatever you can find! Just shred or slice them as thinly as possible.
2. If you can’t access all the dried chiles, you can sub one out for the other (except for chile de arbol, as those are the spiciest).
3. I can find artificial beef powder or bouillon at my local Asian market or on amazon.
4. Contrary to popular belief, removing the seeds from the dried chiles is to avoid bitterness, it has nothing to do with spice. If your consommé tastes bitter, it’s most likely because you aren’t removing the seeds from the chiles!
5. I have a high-powered blender, which is why my recipe doesn’t call to strain the consommé. If you don’t, you can strain it for a smoother consistency.

Tried this recipe?Let us know how it was!