Vegan Birria Ramen

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

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   In the meantime, cook your ramen noodles according to package directions and drain.

5. 5

   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.

6. 6

   Serve immediately and enjoy!