Description
Birria ramen combines rich, flavorful birria broth and tender shredded birria meat with slurp-worthy ramen noodles for a comforting and delicious meal that’s easy to prepare in under 30 minutes.
Ingredients
Scale
Birria
- 4 cups birria broth, from my birria recipe
- 2 cups shredded birria, from my birria recipe
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
- Cook Noodles: Add enough water to cover the ramen noodles in a large pot. Bring the water to a boil, add 2 teaspoons kosher salt, and cook the noodles according to the package instructions until tender.
- Reheat Birria: While the noodles are cooking, reheat 4 cups of birria broth and 2 cups shredded birria in medium pots or saucepans until hot, about 5-8 minutes.
- Drain Noodles: Strain the cooked ramen noodles and divide them evenly into 4 bowls.
- Assemble Ramen: Pour 1 cup of birria broth and ½ cup of shredded birria meat into each bowl over the noodles.
- Add Toppings and Serve: Top each bowl with sliced radishes, sesame seeds, chopped cilantro, diced red onion, a squeeze of lime juice, and a soft-boiled egg if desired. Serve immediately.
Notes
- This recipe is ideal for using leftover birria but can also be made freshly if you prepare birria ahead of time.
- If you prefer a thinner broth, add ½ to 1 cup of beef broth or some ramen noodle cooking water to the birria broth before serving.
- For extra heat, add sriracha sauce or sprinkle red pepper flakes on top.
- Cooking noodles separately in salted water prevents the broth from becoming greasy, enhancing the overall flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
