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This Birria Ramen recipe transforms leftover shredded beef and broth from Birria de Res into a whole new dish. Adding ramen noodles, soft boiled eggs and your choice of toppings creates a well-rounded, comforting meal – an array of flavors and textures that you just can’t get from an instant ramen packet.

Birria Ramen in a white bowl photographed from above.

This recipe relies on leftover birria beef and consommé (broth) from my Slow Cooker Birria recipe. The low-and-slow cooking makes the beef meltingly tender and concentrates the juices and spices in the broth, an ideal base for the ultimate bowl of ramen. 

Birria Ramen Ingredients

Birria Ramen Ingredients on a white marble board.

A Mexican-Asian Fusion Dish

Birria Ramen combines Birria de Res, a traditional Mexican stew, with the Asian noodle soup that everyone loves. The two cuisines fuse perfectly to create a flavorful and complex combination, when you’re in the mood for something more than your average bowl of ramen noodles.

Birria Ramen in a white bowl.

Homemade or Packaged Ramen Noodles?

You can certainly use your favorite brand of store-bought instant ramen noodles, but if you’ve got the time, making ramen noodles from scratch takes this recipe to a whole new level and is easier than you might expect. My recipe for Homemade Ramen Noodles requires just 5 common ingredients and a moderate amount of effort to get the perfect noodle taste and texture every time. You’ll make and knead the dough in a stand mixer and then cut uniform ribbons with a pasta maker (watch the recipe video to see exactly how I make them). It’s a step that’s rewarding, but absolutely optional!

Recipe Options

  • Add extra spice with sriracha or your favorite hot sauce, or thinly sliced fresh or pickled jalapeño.
  • Spoon on Mexican crema or sour cream for added richness.
  • Add thinly sliced ribbons of bok choy or baby bok choy instead of baby spinach.
  • Sprinkle with shredded cabbage along with the diced onions for added crunch.
Scooping a bite of meat out of Birria Ramen served in a white bowl.

Try these other Mexican Soups:

More Recipes for Ramen

How to Make Birria Ramen

Boil eggs until they’re done to your liking and place in an ice bath. Peel and halve when you’re ready to serve the ramen bowls.

In a large saucepan, bring leftover birria broth to boil; add shredded beef and noodles and cook until noodles are tender. Divide among 4 bowls and top with egg halves and desired amount of onions and cilantro along with lime wedges (optional). 

Recipe Video

Birria Ramen

5 from 1 vote
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Course: Main Course
Cuisine: Asian, Mexican
Calories: 539
Servings: 4 people
Leftover birria consommé, juicy shredded beef, and tender noodles come together to create a bowl of Birria Ramen that you’ll crave over takeout every time. It’s rich, complex, and easy to make.


  • 4 large eggs
  • 8 cups leftover birria broth from my Slow Cooker Birria de Res
  • 12 ounces leftover shredded birria beef from my Slow Cooker Birria de Res
  • 4 packages instant ramen noodles 4 3-ounce packages, (discard seasoning packets) or Homemade Ramen Noodles
  • finely diced white onion for garnish, to taste
  • chopped fresh cilantro for garnish, to taste
  • lime wedges for serving, if desired


  • Prepare an ice bath for the eggs.
  • To a medium saucepan, add enough water to to cover eggs by 1-inch and bring to boil; carefully lower eggs into boiling water; reduce heat to simmer. Cook 7 minutes (or longer for firmer yolks), then transfer to ice bath.
  • Bring leftover birria broth to boil in a large saucepan over medium-high heat.
  • Add shredded beef and ramen noodles to boiling broth and keep at a low boil until noodles are tender (2 to 4 minutes, according to package directions).
  • Divide noodles, meat and broth among 4 serving bowls. Peel and halve eggs and top each bowl with two egg halves; garnish with onion and cilantro. Serve hot, with lime wedges if desired.


  • If you don’t have 8 cups of broth leftover from your Birria de Res, you can supplement up to 2 cups with beef broth / beef stock and still have a robustly flavored ramen. Add salt to season along with pepper, ground cumin, Mexican oregano, and/or chili powder as desired to enhance the flavor.


Calories: 539kcal | Carbohydrates: 11g | Protein: 53g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 343mg | Sodium: 1295mg | Potassium: 1149mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3345IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Valentina says:

    Marissa, I LOVE ramen and I can’t put into words how much I want this! I’m likely one of the last people not to have a slow cooker, but I know my Dutch oven will work for the meat. The broth with all of those smoky peppers looks SO rich and so deeply flavored and eggs on ramen is always the icing on the cake for me. Thank you for sharing!! 🙂 ~Valentina

    1. Marissa Stevens says:

      My pleasure, Valentina! I’m the same about the eggs – they make ramen irresistible.

  2. David @ Spiced says:

    5 stars
    Woah – using the leftover broth with the shredded beef is a great idea! This sounds so easy and flavorful. Great way to stretch a meal into fun leftovers!

    1. Marissa Stevens says:

      Well said, David! Thanks so much.

  3. angiesrecipes says:

    I am not a ramen fan, but this has me DROOL! Gosh, the meat and the eggs are looking so GOOD.

    1. Marissa Stevens says:

      aww…thanks so much Angie!