Birria Ramen

Course: Main Course

Cuisine: Asian Fusion, Japanese, Mexican

Prep Time: 2 30

Cook Time: 15

Total Time: 2 45

Servings: servings

Calories: 389kcal

Author: Quynh Nguyen

Birria ramen combines tender shredded beef and rich birria consomé with chewy ramen noodles for an easy way to use leftover birria. Add a soft-boiled egg, onion, cilantro, jalapeño, and lime for an easy 15-minute meal once the birria is prepared.

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Ingredients

8 cups prepared birria consomé
3 cups shredded birria beef
4 portions fresh, frozen or instant ramen noodles

Optional Toppings

4 soft boiled eggs
½ cup diced red onions
1 jalapeño, thinly sliced
¼ cup chopped fresh cilantro
1 lime, cut into wedges

Instructions

Reheat the birria. Warm the birria consomé in a saucepan over medium heat. Add a little water if needed to reach your preferred broth consistency. Warm the shredded beef with the broth or separately.
Cook the eggs. Bring a small pot of water to a gentle boil. Carefully add the eggs and cook for 7 minutes. Transfer immediately to an ice bath, then peel and slice in half.
Cook the noodles. Prepare the ramen noodles according to the package instructions. If using instant ramen, discard the seasoning packet. Drain and divide the noodles between four bowls.
Assemble the ramen. Divide the shredded birria beef between the bowls, then ladle the hot consomé over the noodles and beef.
Add the toppings. Top with soft-boiled eggs, diced red onion, jalapeño, cilantro, and lime. Serve immediately.

Notes

This recipe assumes the birria beef and consomé are already prepared.
Fresh or frozen ramen noodles give you a chewier texture, but instant ramen works well too.
Cook the noodles separately so they don’t absorb too much of the broth.
Add a little water when reheating the consomé if it has become too concentrated.
Assemble the bowls right before serving so the noodles don’t become too soft.

Nutrition