Vegan Birria Ramen

eatfigsnotpigs.com

Kimberly Brooke Valentine

subheading: 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

subheading: 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

subheading: Ramen:

6 portions ramen noodles

Vegan mozzarella shreds, optional

Diced white onion

Fresh chopped cilantro

Fresh lime wedges

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