Birria Ramen
If you love birria tacos and a hot, slurp-worthy bowl of ramen, why not put them together?
Birria ramen takes all the rich, savory goodness of slow-cooked birria consomé and combines it with chewy ramen noodles for the ultimate fusion dish. It’s spicy, smoky, deeply flavorful, and ridiculously comforting—perfect for when you’re craving something bold and satisfying. Easy-to-follow instructions for the slow cooker and instant pot are also included!
This isn’t your average bowl of ramen. The broth is thick, full of slow-braised beef, and packed with chiles, garlic, and warm spices that soak into every strand of noodles. Add a jammy ramen egg, fresh cilantro, onions, and a squeeze of lime, and you’ve got a bowl that hits all the right notes—spicy, savory, tangy, and downright delicious.
Why You’ll Love This Recipe
- Bold & Flavorful – The birria broth is rich, smoky, and packed with deep, savory flavors.
- Easy to Customize – Add your favorite toppings, adjust the spice, or use any ramen noodles you love.
- Great for Leftover Birria – Already made birria tacos? Use the consomé and shredded beef for an easy next-day meal!
- Better Than Takeout – A fusion dish that brings together the best of Mexican birria and Japanese ramen in one slurp-worthy bowl.
What is Birria Ramen?
Birria ramen is a mash-up of Mexican birria stew and Japanese ramen, bringing together the best of both worlds. It starts with birria consomé, a rich, slow-simmered broth made with dried chiles, beef, and spices, then combined with springy ramen noodles to soak up all that deep, smoky flavor.
Instead of traditional birria tacos, you’re swapping the tortillas for ramen—because, let’s be real, ramen makes everything better! The result? A spicy, savory, and ultra-satisfying bowl of noodles that warms you from the inside out.
What You Need for Birria Ramen
This dish is all about big flavors and simple ingredients that come together beautifully.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
The Essentials:
- Birria Consomé – The heart of the dish! This slow-cooked, spice-packed broth is what makes birria ramen so rich and flavorful.
- Shredded Birria Beef – Tender, fall-apart meat that melts into the broth. I used boneless chuck roast, which yields more meat, but you can use any combination of chuck roast, short ribs, and oxtail for a richer flavor. Alternatively, you can substitute the beef with goat, lamb, or chicken!
- Ramen Noodles – Any kind works, but fresh or frozen ramen noodles give the best texture.
- Toppings – Fresh onions, cilantro, lime, and a jammy ramen egg take it to the next level.
How to Make Birria Ramen
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Prepare the beef birria. Then, separate the shredded beef from the broth.
- While the broth heats up, soft-boil the eggs for 7 minutes, then chill in an ice bath for easy peeling.
- Cook the ramen noodles according to the package instructions and divide them into bowls.
- To assemble, ladle the hot birria broth over the noodles, top with shredded beef, sliced eggs, cilantro, green onions, and a squeeze of lime, then serve immediately!
How to Serve Birria Ramen
The best way to eat birria ramen? Load it up with toppings and slurp away!
- Cilantro & Diced Onions – Adds a fresh, herby contrast to the rich broth.
- Lime Wedges – A squeeze of lime brightens up the deep flavors.
- Ramen Egg – Soft-boiled with a jammy center for extra richness.
- Cheese (Optional) – A sprinkle of shredded Oaxaca or mozzarella melts beautifully into the broth.
- Crunchy Toppings – Crushed tortilla chips or crispy chili oil add a fun texture.
**Pro Tip: Want to take it up a notch? Serve it with a quesabirria taco on the side for the ultimate comfort food experience!
How to Make Birria in the Instant Pot or Slow Cooker
Whether you’re short on time or letting it simmer low and slow, both methods create a rich, flavorful birria consomé perfect for ramen!
- Instant Pot Method: Sear the meat using the sauté function, then cook with onions, broth, and spices on high pressure for 45 minutes. Let the pressure release naturally, then discard the spice bag, blend the softened peppers, and stir the mixture back into the broth.
- Slow Cooker Method: Sear the meat and onions in a pan, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the meat is fall-apart tender. Remove the spice bag, blend the peppers, and mix them back into the broth for a deep, smoky flavor.
Final Thoughts
If you’re a fan of birria tacos, this birria ramen is a must-try. It’s spicy, smoky, ridiculously comforting, and packed with bold flavors that will keep you coming back for more. Whether you’re making it from scratch or using leftover birria, it’s the perfect fusion dish that brings together the best of Mexican and Japanese comfort food.
So, are you team birria tacos or birria ramen? Honestly, why not both? Let me know how you like it!
RECIPE
Birria Ramen
Ingredients
- 8 cups prepared birria broth click link for recipe
- 4 portions fresh or instant ramen noodles
- 3 cups shredded birria beef click link for recipe
Optional Toppings
- ½ cup diced red onions
- 1 jalapeño sliced
- ¼ cup fresh cilantro chopped
- 1 lime sliced into wedges
- 4 soft boiled eggs
Instructions
Make the Birria:
- Click the provided link to prepare the birria. Then, separate the shredded beef from the broth.
Soft-Boiled Eggs:
- Fill a medium pot with water and bring it to a gentle boil over medium-high heat.
- Carefully lower the eggs into the boiling water and set a timer for 7 minutes. While the eggs cook, prepare an ice bath by filling a bowl with ice and cold water.
- Once the eggs are done, transfer them to the ice bath for about 1 minute. This stops the cooking process and makes them easier to peel.
To Cook the Noodles
- Cook the ramen noodles according to the package instructions. Drain the noodles and divide them evenly between serving bowls.
Assemble the Birria Ramen
- Reheat the birria broth, adding water if needed to reach your desired consistency. Taste and adjust seasoning with salt if necessary.
- Top each bowl with the shredded birria beef. Ladle the hot broth into the bowls over the meat and ramen noodles.
- Slice the soft-boiled eggs in half and place them on top of the noodles.
- Garnish with chopped green onions, fresh cilantro, and lime wedges. Serve immediately.
