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Birria ramen is a scrumptious fusion recipe with Mexican inspired birria broth with tex-mex spices. I add some udon or ramen noodles to the mix along with crisped tofu This is a one-pot recipe that is ready in 30 minutes.

birria ramen in a bowl
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If you thought we were done with fusion ramens, here’s another fab 1 Pot noodles for you! This Birria ramen has a flavorful Birria broth in which we cook the noodles. For the veggies in this birria ramen, I use bell pepper, onion, and tofu with some chili powder and other spices.

The tofu is crisped up with Tex-Mex spices and cooked just before making the ramen in the same pan to save you a dish.

This easy vegan ramen is so addictive! The broth is full of flavor with chipotle pepper, herbs and a hint of zesty sweetness from orange juice. It’s an offbeat ramen recipe that you’ll turn to again and again!

birria ramen in the pan after adding garnishes

Why You’ll Love Birria Ramen

  • one pot, 30-minute meal
  • delicious broth packed with birria flavors
  • tender noodles, veggies, and tofu
  • Nutfree recipe. easily made Gluten-free, soy-free
close-up of birria ramen in a bowl

More Vegan Ramen Recipes

Vegan Birria Ramen

5 from 9 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4
Course: dinner, Main, Main Course, Soup
Cuisine: Asian fusion
Birria ramen is a scrumptious fusion recipe with Mexican inspired birria broth with tex-mex spices. I add some udon or ramen noodles to the mix along with crisped tofu This is a one-pot recipe that is ready in 30 minutes.
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Ingredients 
 

For the spices:

  • 2 teaspoons of your favorite chili powder blend
  • 1 teaspoon chipotle chili powder, or flakes
  • 1.5 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon black pepper

For the veggies:

  • 2 teaspoons oil
  • 1/2 cup sliced red onion
  • 1/2 bell pepper, sliced (red or green or mixed bell peppers)
  • 2 oz mushrooms, sliced
  • 7 oz firm or extra firm tofu,, pressed and cubed

For the birria ramen broth:

  • 2 tablespoons ginger-garlic paste, or use 3 cloves garlic , 1/2 inch ginger minced
  • 2 tablespoons tomato paste
  • 2 teaspoons all purpose flour, or gluten-free blend
  • 1/2 teaspoon salt
  • 4 1/2 cups water or vegetable stock, (3 cups for less brothy, 5 cups for brothier with udon. This amount also depends on your noodles. Ramen absorbs less broth)
  • 1/2 cup orange juice, or use more broth and add 1 tablespoon rice vinegar or lime juice
  • 6 oz thin udon or ramen noodles

For 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 once the oil is hot, add the onion, bell peppers, mushrooms, and tofu and cook until the tofu is golden around some of the edges. 3-4 mins. Then add 1 teaspoon or more of the mixed spices from above and toss well to coat. Continue to cook until the onion is golden. 3-5 mins
  • Remove half or more of this tofu/mushroom mixture to use as a topping later on. To the remaining mixture, add the ginger-garlic paste, tomato paste, the remaining spice mixture, and flour, and mix really well. Add 1/2 cup of broth and mix in so that the flour dissolves and there are no lumps.
  • Continue to cook for a minute to cook the flour. Then add in the salt, broth, and orange juice and mix really well. Bring the mixture to a rolling boil and add the noodles and mix them in. Continue to cook until the noodles are cooked to your preference. This can take anywhere from 3-7 minutes. Check the noodles in between to see if they are done. Carefully taste the broth and adjust salt and tang as needed. Switch off the heat.
  • To serve use a ladle and add some of the broth to your serving bowl, transfer some of the noodles and top it with the reserved mushroom/tofu mixture, and then add the garnishes and serve.

Video

Notes

This recipe is naturally nut-free.
To make this recipe soy-free, omit the tofu and use more mushrooms or you can use vegan chicken substitute orChickpea flour Tofu
To make it gluten-free, use gluten-free noodles, glutenfree blend, and gluten-free vegan protein of choice.
For additional flavor, lightly dry toast 2 guajillo peppers on a small pan until it changes color. Then blend the chilies, 1 clove of garlic and a pinch of allspice with  the stock and use that .

Nutrition

Calories: 298kcal, Carbohydrates: 39g, Protein: 11g, Fat: 10g, Saturated Fat: 3g, Sodium: 698mg, Potassium: 383mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1359IU, Vitamin C: 38mg, Calcium: 106mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
ramen, veggies, and birria broth ingredients on a wooden cutting board

Ingredients and Substitutions

  • spices – Birria spices, like chili powder, chipotle chili, smoked paprika, and Mexican oregano combine to make such a flavorful dish! If you can’t find Mexican oregano, you can use regular oregano, but the flavor is slightly different.
  • veggies – I’m using onion, bell pepper, and mushrooms for the veggies. You can add other veggies, if you like.
  • tofu – This is your protein. You can use more mushrooms or a vegan chicken substitute instead of the tofu, if you prefer.
  • ginger-garlic paste – This adds so much flavor to the broth! You can use fresh ginger and garlic instead.
  • tomato paste – Adds an umami flavor to the broth.
  • flour – Thickens the broth, You can use chickpea flour or gluten-free blend of choice for gluten-free.
  • 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.
  • garnishes – Cilantro, green or red onion, and lime juice finish this birria ramen.
prepped mushrooms and onions on the cutting board

Tips

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

How to Make Birria 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 once the oil is hot, add the onion, bell peppers, mushrooms, and tofu and cook until the tofu is golden around some of the edges.

tofu in the frying pan
adding mushrooms and onions to the frying pan with the tofu
adding bell peppers to the pan of tofu

Then, add a teaspoon or more of the mixed spices and toss well to coat. Continue to cook until the onion is golden. 

adding spices to the pan of tofu and veggies
tofu, peppers, and onions int he pan after mixing in the spices
tofu, peppers, and onions int he pan after cooking

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

cooked tofu, peppers, and onions in the pan after setting half aside for garnish

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

adding flour and tomato paste to the pan of mushrooms and tofu
adding spices to the pan of mushrooms, tofu, and tomato paste
adding chili garlic paste to the pan

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

mixing flour into the water
sauce after flour is all dissolved

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

birria sauce after mixing in extra water and orange juice
adding ramen to the birria broth

Continue to cook until the noodles are cooked to your preference. This can take anywhere from three to seven minutes depending on the type of noodles. Check the noodles in between to see if they are done. Carefully taste the broth and adjust salt and tang as needed. Switch off the heat.

ramen in the birria broth, after cooking

Garnish with chopped red and green onions, cilantro, and some lime juice, and serve.

birria ramen in the pan after adding garnishes

To serve, use a ladle and add some of the broth to your serving bowl, transfer some of the noodles and top it with the reserved mushroom/tofu mixture, and then add the garnishes 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 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 birria?

Birria is a Mexican stew with a flavorful broth. Traditionally, it’s made with various chilies for the broth and different kinds of meat. In this vegan birria ramen, we are using tofu and mushrooms instead of meat and adding tender ramen noodles!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 9 votes (1 rating without comment)

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19 Comments

  1. Linzy says:

    5 stars
    Absolutely delicious!! So flavorful and filling and not too much work to make. The perfect twist on a comfort meal. Will definitely be in my rotation 🩷

    1. Vegan Richa Support says:

      Awesome!

  2. Christina says:

    5 stars
    Fantastic recipe! My son and I loved it. Thank you!

    1. Vegan Richa Support says:

      Happy to hear!

  3. Krithika says:

    What would be the best way to store leftovers?

    1. Richa says:

      In a closed container refrigerated for upto 2 days. The noodles will absorb some more of the broth. Reheat and serve

  4. S says:

    5 stars
    This was so delish, easy and tasty. I just put more of everything (and tripled the spices) and added green beans too because that’s what I had. Then I proceeded to spill most of it on the floor T_T

    Luckily it was pretty simple so I can make it again WITHOUT any catastrophes.

    1. Vegan Richa Support says:

      oh no!! glad it went well the second time! 🙂

  5. Jasmina says:

    5 stars
    This was the best effing thing I’ve eaten in a while. I substituted noodles for buckwheat noodles and integrating buckwheat in this makes it even more better. I guess you could use buckwheat flour too. I also used dried porcini mushrooms instead. Thank you!!

    1. Vegan Richa Support says:

      ha!! so glad you loved it!

  6. Hazel says:

    5 stars
    Made this for lunch yesterday, my husband said he wanted the left overs for supper and he hates eating left overs!

    1. Richa says:

      Yay!!!

  7. Rebecca says:

    5 stars
    YUM!- thank you! Love the warm spicy smokey earthiness. Can alternate this with the fabulous Indian one too! YAS!

    1. Richa says:

      Yes!!

  8. Sri says:

    Richa I love your skillet. Would you share what brand you use? I am in the market for a new skillet.

    1. Richa says:

      It’s ozeri wok

  9. Monica says:

    5 stars
    This was great!!

    1. Richa says:

      Yay!!

  10. Laurie Baker says:

    5 stars
    These are the best Birria Ramen I have ever had, thanks for the recipe!