This Vegetarian Birria Ramen is made from mushrooms! This Mexican-Korean fusion dish features a spicy, yet savory broth, perfect noodles, and crunchy toppings. This is perfect for a chilly day!
Let me start by saying I love ramen. I could have it every day of the week. And I am always looking for new flavors and combinations.
I have made birria tacos before (recipe is not up yet), so I already knew the flavor of the birria broth. I added a few special ingredients to make it ramen-worthy and viola! perfect birria ramen made from mushrooms. It is quite possibly one of my new favorite ways to eat ramen.
I hope you try it out. If you don’t like spice, it is medium on the spice level. You can add less chile, but the flavor won’t be the same.
Check it out below!
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Ingredients for Mushroom Birria Ramen
- Guajillo pepper and Ancho chili. These add spice and smokiness to the broth. You will need dried peppers that you will rehydrate with hot water to blend. This will be used as a base for the broth and to sauté the mushrooms.
- Mexican oregano. This has a slightly different flavor profile than regular oregano. It has slight citrusy notes and a faint tinge of licorice. You can use regular oregano if you can’t find Mexican oregano.
- Cinnamon stick. A stick is needed because it will be blended with the chilis and spices.
- Vegetarian Beef Bouillon. Beef broth is traditional in Birria tacos. You can also use a vegetable bouillon.
- Mushroom seasoning. This is made from dried mushrooms and is a natural flavor enhancer. You can get it online or from most Asian grocery stores.
- Gochujang. This is a Korean red pepper paste. It ranges from mild to hot. I use mild gochujang to give flavor and slight spice.
- King trumpet mushrooms. These can be shredded easily with a fork. You can also use oyster mushrooms as well. Mushrooms work better as getting crispy and holding onto other flavors.
- Garnishes. Ramen is nothing without garnishes. I went with both Asian and Mexican flavor profiles, so a soft-boiled egg, radish, lime wedges, cilantro, and chopped onion. But you can choose what you would like.
Storing It
If you have any leftovers, store the noodles separately from the broth. It will get soggy and not be pleasant to eat. Also, I recommend storing the toppings in a separate container. That way they taste fresh.
Want More?
Try Out Similar recipes below:
Mushroom Birria Ramen
Materials
Marinade
- 4 cup water, divided
- 2 guajillo chili, dried
- 1 ancho chili, dried
- 2 garlic cloves, peeled
- 1 tsp mexican oregano
- 1 cinnamon stick
- 2 cloves
- 1 tbsp vegetarian beef bouillon or veggie bouillon
- 1 bay leaf
Birria Ramen
- 4 cups water
- 1 tsp olive oil
- 1/2 tbsp mushroom seasoning
- 1 tsp garlic powder
- salt and pepper to taste
- 1 tbsp gochujang
- 2 king trumpet mushrooms
- 2 ramen noodle servings
Toppings
- 2 soft boiled eggs
- scallions or chopped yellow onion
- sliced radish
- lime wedges
Instructions
- Put your dried chilis in a bowl and pour 1 cup of boiling water on top. Let sit for 10 minutes until softened.
- Put in the blender, along with rest of the water, garlic cloves, oregano, cinnamon stick, 2 cloves, bouillon, and bay leaf. Blend until smooth and strain.
- Reserve 1 cup of marinade and pour the rest in a pot. Along with 4 cups of water, olive oil, mushroom seasoning, garlic powder, and salt and pepper. Bring to a boil and add in gochujang.
- Clean the king trumpet and using a fork, shred the mushroom into strips. Heat a pan and add the mushrooms with a tiny bit of oil. Once it begins to brown, add the marinade and cook until crispy.
- In a separate pot, boil the ramen until softened, but not fully cooked. Strain and rinse with cold water.
- To serve, put ramen noodles down in a bowl along with desired toppings. Then pour the broth in. Serve hot.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
¡Me encanta!