Pozole Ramen
Pozole and ramen are two of the most famous soups around the World. Today we are combining the two to create pozole ramen and it’ll become one of your new favorite meals!
What is Pozole Ramen?
Pozole ramen is a fusion recipe combining Mexico’s popular pozole soup with Japan’s popular ramen noodles.
This is a fun fusion dish that started popping up around Mexico over the last few years. And I think it’s a brilliant idea!
The base of the soup is made with pozole then the noodles are added to it and it’s top with any of your favorite pozole or ramen garnishes.
I’ve only seen red pozole used for this but you could totally use green pozole too.
💡 Here are my plant-based pozole rojo recipe and my pozole verde recipe.
Why You’ll Love Pozole Ramen Noodles
• It combines flavorful pozole with comfort food ramen noodles.
• This is a budget friendly recipe.
• Perfect for feeding a crowd.
• Pozole ramen is a great way to breath new life into pozole leftovers.
Ingredients
You need to make the pozole first then just add the ramen noodles. This is what you’ll need.
Dried Chiles: I use guajillo peppers, pasilla chiles, ancho chiles, and for a little heat I add chile de arbol.
Hominy: This is called “maiz pozolero” and you can find it canned just about anywhere.
Broth: You want to use your favorite, most flavorful veggie or “beef” bouillon cubes, powder, or paste. I use the Origen Sano brand but you could also use Not Beef or Better Than Bouillon brands.
Plant Protein: My recipe uses cremini mushrooms but you can use jackfruit if you’d like or even TVP.
Spices: You’ll need fresh onion and garlic, dried bay leaf, Mexican oregano, and salt. Some people like to add a bit of ground cumin, but I don’t.
Oil: I use olive oil to sauté the mushrooms.
Ramen Noodles: You can use the ramen that comes in the containers just make sure the seasoning isn’t already added. But my favorite thing to use are ramen from an Asian market or a good old inexpensive block from the grocery store works well too.
What Garnishes to Use
I like to use the traditional pozole garnishes of shredded cabbage or lettuce, sliced or chopped radishes, sliced fresh chilies, sometimes green onion and cilantro, and a lime wedge too.
You can add any garnish you normally like on your ramen too, if you’d like.
How to Make It
First we need to make the pozole then we can add the ramen noodles.
Step 1: Prepping The Chiles
To start remove the stems and seeds from the chiles, then thoroughly rinse under cool water. Then place then in a medium pot with the onion and garlic and pour in enough water to cover. Boil over medium-high heat until soft, about 10 minutes.
Step 2: Make The Sauce
Place the boiled ingredients into a blender cup and pour in 3/4 cups of the boiling broth. Blend until you achieve a smooth sauce, adding more boiling broth if necessary.
Step 3: Cook The Mushrooms
In a large pot, where you’ll be cooking the pozole, heat the oil over medium heat, once hot sauté the mushrooms until soft and a little crispy if you’d like.
(To save time you can also cook the mushrooms while the chiles boil.)
Step 4: Add The Sauce
Place a colander over the pot and strain the chile sauce into it, discard any little bits left over.
Step 5: Add The Rest of The Ingredients
Add the seasonings, the drained and rinsed hominy, then very carefully pour in the vegetable broth. Mix to well combine.
Step 6: Simmer
Cover the pot and simmer for 30 to 40 minutes over medium-low heat, or until the hominy is tender. Taste before serving and adjust salt if necessary.
Step 7: Prep The Ramen Noodles
Right before serving, follow the instructions on the ramen package for cooking – remember, you’re only cooking the noodles and discarding the seasoning pack it comes with.
How to Serve
Place some boiled and drained ramen noodles into your serving bowl. Then ladle in the pozole over the noodles. Serve as much of the pozole as desired.
Garnish with shredded cabbage or lettuce, sliced radishes and serrano pepper, a lime wedge and anything else you’d like.
Serve immediately so the noodles don’t over cook and become soggy.
Taste
The taste of these two dishes works incredibly well.
We all know that of course pozole is scrumptious and then adding the soft, tender noodles is so yummy. The noodles absorb the pozole broth and each bite is delicious.
Let’s not forget the fresh crunchy texture of the garnishes and that brightening touch of the lime juice.
You seriously need to give this fusion dish a try!
How to Store and Reheat
Store the leftover pozole and cooked ramen noodles separately because the noodles will keep absorbing the broth and we don’t want that.
Allow leftovers to come to room temperature and store in airtight containers in the refrigerator for up to a week.
Pozole freezes quite well but the noodles not so much. You can freeze pozole for up to 3 months.
To reheat you can do so on the stovetop over medium low heat for 10 minutes or until warmed through.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Don’t Miss These Recipes
- Vegan Birria
- Birria Ramen
- Birria Pozole
- Mexican Zucchini Soup
- Caldo Tlalpeño
- Easiest Chiles Rellenos
Pozole Ramen
Ingredients
Pozole Ingredients:
- 31 oz or 900gm hominy drained and rinsed
- 3 whole dried guajillos chiles
- 2 whole dried ancho chiles
- 2 whole dried pasilla chiles optional
- 3 whole dried chiles de arbol optional
- 8.5 cups vegetable broth
- 16 oz container of crimini mushrooms sliced
- ½ medium white onion
- 2 whole large garlic cloves
- 1 teaspoon coarse sea salt adjust to taste
- 1 teaspoon dried Mexican oregano adjust to taste
- 1 large dried bay leaf or 2 small ones
- 2 Tablespoons olive oil
- 2-3 packs ramen noodles discard seasoning packets
Topping Choices:
- 2 cups shredded cabbage or iceberg lettuce adjust to taste
- 6 whole radishes sliced or chopped
- 2 whole limes cut into wedges
- 2 whole fresh serranos or jalapenos thinly sliced
Instructions
- Remove the stems and seeds from the chiles, thoroughly rinse under cool water. Place then in a medium pot with the onion and garlic and pour in enough water to cover. Boil over medium-high heat until soft, about 10 minutes.
- Place the boiled ingredients into a blender cup and pour in 3/4 cups of the boiling broth. Blend until you achieve a smooth sauce, adding more boiling broth if necessary.
- In a large pot, where you’ll be cooking the pozole, heat the oil over medium heat, once hot sauté the mushrooms until soft and a little crispy if you’d like.(To save time you can also cook the mushrooms while the chiles boil.)
- Place a colander over the pot and strain the chile sauce into it, discard any little bits left over.
- Add the seasonings, the drained and rinsed hominy, then very carefully pour in the vegetable broth. Mix to well combine.
- Cover the pot and simmer for 30 to 40 minutes over medium-low heat, or until the hominy is tender. Taste before serving and adjust salt if necessary.
- Right before serving, follow the instructions on the ramen package for cooking – remember, you’re only cooking the noodles and discarding the seasoning pack it comes with.
- Serve by placing some boiled and drained ramen noodles into your serving bowl. Then ladle in the pozole over the noodles. Serve as much of the pozole as desired and top with your favorite garnishes.
Notes
Nutrition
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
