One-Pot Birria Ramen

By Vegan Richa · 40 min

Ingredients

Instructions

1. Mix the chili powder blend, chipotle chili powder, smoked paprika, onion powder, ground cumin, Mexican oregano and black pepper in a small bowl. Set aside.
2. Heat the oil in a deep skillet or saucepan over medium heat. Add the sliced red onion, bell pepper, sliced mushrooms and cubed tofu. Cook until the tofu is golden around some edges, 3-4 minutes.
3. Add 1 teaspoon or more of the mixed spices and toss well. Keep cooking until the onion is golden, 3-5 minutes.
4. Remove half or more of the tofu and mushroom mixture and set it aside for topping.
5. To the remaining mixture, add the ginger-garlic paste, tomato paste, the rest of the spice mix and the flour. Mix well. Add 1/2 cup of the water or vegetable stock and stir until the flour dissolves with no lumps.
6. Cook for 1 minute to cook the flour.
7. Add the salt, the remaining 4 1/2 cups water or vegetable stock and the orange juice. Mix well and bring to a rolling boil.
8. Add the udon or ramen noodles and stir them in. Cook for 3-7 minutes, checking the noodles as you go, until they are cooked to your liking.
9. Taste the broth and adjust the salt and tang as needed. Turn off the heat.
10. To serve, ladle broth into a bowl, add noodles, top with the reserved tofu and mushroom mixture, then add the cilantro, green onion, red onion and lime wedges.

Summarized from Vegan Richa's video. Watch it for the details.

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GarlicOnionBell pepperMushroomRed onionTomato pasteTofuExtra firm tofu