Vegan Biriya Ramen

Biriya Ramen is a great fusion recipe with Mexican inspired biriya broth with Tex-Mex spices. I add some udon or ramen noodles with mixed tofu

Birria ramen in a bowl
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If you thought we were done with fusion ramen, here’s another fab 1 pot noodles for you! This biriya ramen has a flavorful biriya broth in which we cook the noodles. For the vegetables in this biriya ramen, I use chilies, onions, and tofu with some chili powder and other spices.

The tofu is seasoned with Tex-Mex seasoning and cooked in the same pan just before making the ramen so you can save a dish.

This easy vegetarian ramen is so addictive! The broth is full of flavor with hints of sweet sweetness from the chipotle peppers, herbs and orange juice. This is an offbeat ramen recipe you’ll see again and again!

Why You’ll Love Birria Ramen

  • One pot, 30 minute meal
  • Biriya is a delicious broth full of flavor
  • Soft noodles, vegetables, and tofu
  • Nut Free Recipes Easily gluten-free, soy-free
Close-up of biriya ramen in a bowl

More Vegan Ramen Recipes

Recipe card

Add the birria ramen to the pan after adding the garnish

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Birria Ramen

Biriya Ramen is a great fusion recipe with Mexican inspired biriya broth with Tex-Mex spices. I add some udon or ramen noodles with mixed tofu

Q. Time10 minutes

cooking time30 minutes

total time40 minutes

Course: Dinner, main, main course, soup

Recipe: Asian Fusion

Keywords: Biriya Ramen

Serving: 4

Calories: 298kcal

Author: Vegan Richa

material

For the spices:

  • 2 teaspoon Mix in your favorite chili powder
  • 1 teaspoon Chipotle chili powder or flex
  • 1.5 teaspoon Smoked paprika
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon Bell pepper

For the vegetables:

  • 2 teaspoon the oil
  • 1/2 the cup (80 g) Chopped red onion
  • 1/2 pepper Chopped (red or green or mixed chillies)
  • 2 oz (56.7 g) mushroom to cut
  • 7 oz (198.45 g) firm or extra-firm tofu, Pressed and cubed

For the biriya ramen broth:

  • 2 table spoon Ginger-garlic batter Or use 3 cloves garlic, 1/2 inch ginger minced
  • 2 table spoon Tomato paste
  • 2 teaspoon All purpose flour or gluten-free mixes
  • 1/2 teaspoon salt
  • 4 1/2 the cup (1064.65 Milli) water or vegetable stock (3 cups for less broth, 5 cups for brathier with udon. This amount also depends on your noodles. Ramen absorbs less broth)
  • 1/2 the cup (118.29 Milli) Orange juice Or use more broth and add 1 tablespoon of rice vinegar or lime juice
  • 6 oz (170.1 g) Thin udon or ramen noodles

For the garnish:

  • cilantro, green onion, red onion, lime wedges

instructions

  • Combine all the spices in a small bowl and set aside.

  • Heat a deep skillet or a saucepan over medium heat. Add the oil and when the oil is hot, add the onions, peppers, mushrooms and tofu and cook until the tofu is golden around some edges. 3-4 minutes. Then add 1 teaspoon or so of mixed spices on top and toss well to coat. Continue to cook until the onions turn golden. 3-5 minutes

  • Remove half or more of this tofu/mushroom mixture to use as a topping later. To the remaining mixture, add ginger-garlic paste, tomato paste, remaining spice mixture and flour and mix really well. Add 1/2 cup broth and mix until the flour is dissolved and there are no lumps.

  • Continue cooking for one minute to cook the dough. Then add the salt, broth, and orange juice and mix really well. Bring the mixture to a rolling boil and add the noodles and mix them. Continue cooking until the noodles are cooked to your liking. This can take anywhere from 3-7 minutes. Check the noodles in the middle to see if they are done. Taste the broth carefully and adjust salt and tang as needed. Turn off the heat.

  • To serve use a ladle and add some broth to your serving bowl, transfer some noodles and top with the reserved mushroom/tofu mixture and then add the garnish and serve.

Comment

This recipe is naturally nut-free.
To make this recipe Soy-freeOmit the tofu and use more mushrooms or you can use a vegan chicken substitute or chickpea flour tofu.
To make it gluten-free, use gluten-free noodles, gluten-free mixes, and a gluten-free vegetarian protein of choice.
For extra flavor, lightly toast 2 gujillo peppers in a small pan until they change color. Then blend with chili, 1 clove garlic and a pinch of spice stock and use it.

nutrition

nutrients

Birria Ramen

No. per job

calories 298
Calories from fat 90

% Daily Value*

thick 10 grams15%

3 g of saturated fat19%

Sodium 698 mg30%

potassium 383 mg11%

carbohydrates 39 grams13%

4g of fiber17%

6 grams of sugar7%

protein 11 grams22%

Vitamin A 1359IU27%

Vitamin C 38 mg46%

calcium 106 mg11%

iron 4 mg22%

* Percent Daily Value is based on a 2000 calorie diet.

Ramen, vegetable and biriyani broth ingredients on wooden cutting board

Components and Substitutions

  • Spices – Birria spices, such as chili powder, chipotle chilies, smoked paprika, and Mexican oregano combine to create such a delicious dish! If you can’t find Mexican oregano, you can use regular oregano, but the flavor is slightly different.
  • Vegetables – I am using onions, peppers and mushrooms for vegetables. You can add other vegetables if you want.
  • Tofu – This is your protein. You can use more mushrooms or vegan chicken substitute instead of tofu if you like.
  • Ginger-Garlic Paste – It adds so much flavor to the broth! You can use fresh ginger and garlic instead.
  • Tomato Paste – Adds umami flavor to the broth.
  • Flour – To thicken the broth, you can use chickpea flour or a gluten-free mix of your choice.
  • Water/Stock and Orange Juice – This is the liquid that makes the sauce and also cooks the noodles.
  • Noodles – Use ramen or thin udon noodles in this recipe.
  • Garnish – Cilantro, green or red onion, and lime juice finish off this biriya ramen.
Prepared mushrooms and onions on cutting board

advice

  • Make sure the noodles are cooked just al dente. They will continue to cook some in the hot broth and you don’t want them to become mushy.
  • As you add the tomato paste and flour, make sure you stir constantly so nothing burns and sticks to the bottom of the pan.
  • After adding the broth to the flour mixture, stir constantly to get rid of lumps. You can use the back of a fork to break up any lumps, as well.

How to make Biriya Ramen

Combine all the spices in a small bowl and set aside.

Heat a deep skillet or a saucepan over medium heat. Add the oil and when the oil is hot, add the onions, peppers, mushrooms and tofu and cook until the tofu is golden around some edges.

Tofu in a frying pan
Add the mushrooms and onions to the frying pan with the tofu
Add bell pepper to tofu pan

Then, add a teaspoon or so of mixed spices and toss well to coat. Continue to cook until the onions turn golden.

Adding spices to the pan of tofu and vegetables
After mixing the tofu, chili and onion masala, pan
Pan after tofu, peppers and onions are cooked

Remove half or more of this tofu/mushroom mixture to use as a topping later.

Pan-cooked tofu, peppers and onions, reserving half for garnish

Add ginger-garlic paste, tomato paste, remaining spice mix and flour to the remaining mixture and mix really well.

Add the flour and tomato paste to the mushroom and tofu pan
Adding spices to a pan of mushrooms, tofu and tomato paste
Add chili garlic paste to the pan

Add half a cup of broth and mix, so that the flour is dissolved and there are no lumps.

Mix flour with water
After the flour the sauce is all dissolved

Continue cooking for one minute. Then add the salt, broth, and orange juice and mix really well. Bring the mixture to a rolling boil and add the noodles and mix.

Biriya sauce after adding extra water and orange juice
Adding ramen with biriya broth

Continue cooking until the noodles are cooked to your liking. This can take anywhere from three to seven minutes, depending on the type of noodles. Check the noodles in the middle to see if they are done. Taste the broth carefully and adjust salt and tang as needed. Turn off the heat.

Ramen in Biriya broth, after cooking

Serve garnished with chopped red and green onions, cilantro, and some lime juice.

Add the birria ramen to the pan after adding the garnish

To serve, use a ladle and add some broth to your serving bowl, transfer some noodles and top with the reserved mushroom/tofu mixture and then add the garnish and serve.

Bowl of butter ramen with tofu and a lime wedge

Frequently Asked Questions

Is this recipe nut free?

This recipe is naturally nut-free.

Can I make this soy-free?

To make this recipe soy-free, omit the tofu and use more mushrooms or you can use a vegan chicken substitute instead, or my chickpea flour tofu

Can I make this gluten-free?

To make it gluten-free, use gluten-free noodles.

What is Biriya?

Beera is a Mexican stew with an aromatic broth. Traditionally, it is made with different chilies for broth and different types of meat. In this vegan biriya ramen, we’re using tofu and mushrooms instead of meat and adding tender ramen noodles!

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