Birria Ramen
Birria ramen made with rich and flavorful birria broth and tender shredded birria meat paired with warm, slurp-worthy noodles. Just the best!
Servings: 4 servings
Ingredients
For the birria
- 4 cups birria broth, from my birria recipe
- 2 cups shredded birria, from my birria recipe
For the ramen
- 8 ounces ramen noodles
- Water, as needed
- 2 teaspoons kosher salt
For serving
- Sliced radishes
- Sesame seeds
- Chopped cilantro
- Diced red onion
- Lime juice
- Soft-boiled egg (optional)
Instructions
- Add enough water to cover the ramen noodles in a large pot. Bring the water to a boil and add salt. Cook the noodles according to the package instructions.
- While the ramen is cooking, reheat the birria broth and shredded birria in medium pots or saucepans until hot, about 5-8 minutes.
- Strain the ramen noodles and place them into 4 bowls.
- Assemble the birria ramen by pouring 1 cup of birria broth and ½ cup of shredded birria into each of the bowls.
- Top with sliced radishes, sesame seeds, cilantro, red onion, lime juice, and a soft-boiled egg. Serve immediately.
Notes
- This recipe is great to make when you have leftover birria. You can also make the birria on the same day; just note that it will take some preparation ahead of time. Use my birria recipe.
- Adjust the broth. My birria broth has a thicker consistency. If you like a soupy broth, add ½ - 1 cup of beef broth to the birria broth or some of the ramen noodle broth to thin it out.
- Add some spice. Add sriracha or sprinkle red pepper flakes for extra spice.
- Cooking the noodles. I recommend cooking the noodles separately in water instead of the birria broth. I find the end result to be too greasy when cooked in the birria broth.
Nutrition
Serving: 1serving | Calories: 719kcal | Carbohydrates: 36g | Protein: 52g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 138mg | Sodium: 2435mg | Potassium: 710mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 6mg