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    Recipes » Soup » Mexican Soups

    Birria Ramen

    Published: Mar 16, 2023 by Marissa Stevens · 5 Comments

    Quick Meals

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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. 

    Ingredients You Need to Make Birria Ramen

    Birria Ramen Ingredients on a white marble board.

    Ingredients You Need to Make Birria Ramen

    • Eggs: large or extra large eggs
    • Leftover Birria Broth: from my Slow Cooker Birria de Res
    • Leftover Shredded Birria Beef: from my Slow Cooker Birria de Res
    • Instant Ramen Noodles: seasoning packets discarded or Homemade Ramen Noodles
    • White Onion (for garnish)
    • Fresh Cilantro (for garnish)
    • Lime Wedges (for garnish)

    A Mexican-Asian Fusion Dish

    Birria Ramen combines Birria de Res, a traditional Mexican stew, with the beloved Asian noodle soup. The two cuisines fuse in perfect harmony to create a flavorful and complex combination, an excellent option for those seeking something more than your average bowl of ramen noodles.

    Birria Ramen in a white bowl.

    Noodle Options

    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 elevates this recipe and takes less effort than you might expect. Homemade Ramen Noodles require 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. 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:

    • Chicken Pozole Verde
    • Albondigas Soup
    • Slow Cooker Birria de Res

    More Recipes for Ramen

    • Pork Belly Ramen
    • Shoyu Ramen Broth
    • Miso Ramen Broth
    • Soy Sauce Eggs
    • Chashu Pork
    • Homemade Ramen Noodles

    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.

    boiled eggs in pot.
    soft boiled eggs in ice bath.

    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). 

    adding leftover birria meat to broth in saucepan.
    leftover birria broth meat and dry ramen noodles in pot.
    birria ramen in a pot ready to serve.
    Birria Ramen in a white bowl.

    Recipe Video

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    Birria Ramen in a white bowl photographed from above.

    Birria Ramen

    Marissa Stevens
    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.
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Asian, Mexican
    Servings 4 people
    Calories 539 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 539kcalCarbohydrates: 11gProtein: 53gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 343mgSodium: 1295mgPotassium: 1149mgFiber: 4gSugar: 5gVitamin A: 3345IUVitamin C: 6mgCalcium: 102mgIron: 7mg
    Keyword ramen noodle recipes
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Mexican Soups

    • 50+ Recipes to Celebrate Cinco de Mayo!
    • Chicken Pozole Verde
    • Albondigas Soup

    Reader Interactions

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      Recipe Rating




    1. Valentina says

      March 22, 2023 at 12:03 pm

      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

      Reply
      • Marissa Stevens says

        March 25, 2023 at 3:54 am

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

        Reply
    2. David @ Spiced says

      March 21, 2023 at 4:47 am

      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!

      Reply
    3. angiesrecipes says

      March 16, 2023 at 6:17 am

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

      Reply
      • Marissa Stevens says

        March 19, 2023 at 9:33 am

        aww...thanks so much Angie!

        Reply

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