Birria Ramen

Asian Inspired

This Birria Ramen has got to be one of my favorite non-traditional dishes I have ever made. It is so flavorful, filling and comforting. I have such a deep love of Asian dishes and, of course, Mexican dishes, so I love when I can create something delicious that compliments them both!

Traditionally, birria is a soup or stew, made from a combination of chili pepper-based goat meat adobo, garlic, cumin, bay leaves and thyme. When creating this plant based version, I wanted to ensure the flavors were just as powerful without meat. I combined different chilis along with veggies and vegetable broth to create the soup base, and the flavor is amazing!

For the ramen part of this dish, I sautéed together some onions and mushrooms, as well as prepared the ramen noodles. Ramen has always been such a comforting meal to me. I love making it when I’m craving something warm and cozy, with great flavor. Some days I add in a lot of the broth, and other days, I love just focusing on the noodles and toppings. I kept this dish simple with just onions, mushrooms and cilantro to garnish.

I hope you enjoy this Asian and Mexican dish as much as I do! It will definitely be my go-to for those nights I need a nice, warm, yet filling meal.








  • 2 packages of ramen noodles (3.5 ounce Public Goods Ramen Noodles)(gluten free optional)
  • 8 ounces oyster mushrooms or any mushrooms of choice, sliced
  • 1 white onion (divided)
  • 4 garlic cloves
  • 1 big Roma tomato or 2 small ones
  • 2 tbsp oil of choice (I use avocado oil)
  • 3 Guajillo chiles
  • 1 Pasilla ancho chiles 
  • 4 cups vegetable broth OR 1 1/2 tbsp vegetable broth concentrate (I purchased this product off public goods ) + 4 cups filtered water 
  • 1 dried bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried organo
  • 1/4 tsp ground cinnamon
  • 1 tsp brown sugar
  • 1/2 tbsp white vinegar
  • 1/4 tsp ground black pepper
  • 1/4 bunch cilantro
  • 2 limes


  • Large pot
  • Blender




Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at

  1. Pull apart oyster mushrooms with your fingers or if using any other mushroom thinly slice.
  2. Prepare garnish: Finely chop 1/4 bunch cilantro and about 1/4 of a white then combine in a bowl, mix and set to the side.
  3. Remove seeds and vanes from chilis , Roughly cut up tomato, then cut half an onion into large pieces and Peel 4 garlic cloves.
  4. In a pot add all the ingredients you prepared above + 4 cups vegetable broth OR 1 1/2 tbsp vegetable broth concentrate + 4 cups filtered water . Then bring to a simmer. 
  5. Add in the dried bay leaf, dried thyme, dried oregano, cinnamon, vinegar, brown sugar and a small pinch of salt to start. 
  6. Bring to a boil and boil for 17-20 mins.
  7. Meanwhile heat a pan over medium heat and thinly slice the remaining 1/4 piece of onion.  Add 2 tbsp oil to the pan and add in the onions and mushrooms. Saute for 9-12 minutes. 
  8. Once golden, then lightly season with salt and pepper. Then Turn off heat. Once the chilis look soft and its been about 17- 20 minutes, carefully transfer all of it to blender, Blend for 1 minute to until smooth. Pour it back into your pot and boil bring to a light simmer for about 6-8 minutes. Taste and add more salt and pepper to your liking.Return to the mushrooms are turn on heat again. Once pan is hot pour about 1/4 cup of the birria broth over the mushrooms and mix to combine. Let it cook for 3-4 minutes! 
  9. Boil the ramen noodles in a separate pot following the package directions.
  10. Once the ramen noodles are cooked, strain, transfer to a bowl then pour over the hot simmering birria broth and top with the sautéed mushrooms, chopped cilantro + onion and lots of fresh lime juice!


Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at