Mushroom Birria Ramen
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!
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.