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I love discovering new ways to transform leftovers, and this Birria Ramen might be my favorite creation yet. When you add tender ramen noodles and soft-boiled eggs to leftover birria beef and its rich, spice-infused broth, something magical happens – it’s a bowl of comfort that puts instant ramen to shame.
What makes this recipe work so well is starting with the deeply flavored beef and consommé from my Slow Cooker Birria recipe. The hours of slow cooking create meat that’s meltingly tender and a broth that’s rich with concentrated spices and chilies – the perfect foundation for a remarkable bowl of ramen.
Birria Ramen Ingredients
- Eggs: Large or extra-large eggs work best for perfectly jammy yolks.
- Leftover Birria Broth: From my Slow Cooker Birria de Res. Don’t worry if you’re a little short – you can stretch it with beef broth (see recipe notes).
- Leftover Shredded Birria Beef: from my Slow Cooker Birria de Res – the slow cooking makes it perfect for ramen.
- Instant Ramen Noodles: I use instant ramen noodles (discard those seasoning packets!) for convenience, but my Homemade Ramen Noodles are wonderful here too.
- White Onion: Finely diced for that fresh crunch and sharp flavor.
- Fresh Cilantro: Roughly chopped for a fresh finish.
- Lime Wedges: A squeeze of lime brightens up all the rich flavors.
A Mexican-Asian Fusion Dish
Birria Ramen takes the rich, spice-laden broth and tender beef of traditional Mexican birria and pairs it with springy ramen noodles and soft-boiled eggs. The combination makes so much sense – both cuisines share a deep appreciation for long-simmered broths and well-developed flavors. It’s comfort food that brings out the best of both worlds.
Homemade or Packaged Ramen Noodles?
While instant ramen noodles work perfectly here, I sometimes make my Homemade Ramen Noodles for an extra-special bowl. The homemade version requires just 5 basic ingredients and a stand mixer with a pasta attachment. They have a wonderful chewy texture that soaks up the birria broth beautifully – but don’t feel pressured, the recipe is delicious either way.
Recipe Options
- Add heat with sriracha, your favorite hot sauce, or thinly sliced fresh or pickled jalapeños.
- Top with Mexican crema or sour cream for extra richness.
- Sprinkle with shredded cabbage along with the diced onions for fresh crunch.
When you simmer a batch of birria stew for tacos, you’re also setting yourself up for something special the next day. Making these noodle bowls has become my favorite way to stretch birria tacos into a second meal – the rich consommé was practically made for ramen.
Try these other Mexican Soups
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.
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).
Birria Ramen
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
What fun! I love birria so I know I’d love this ramen. Thanks!
My pleasure, Mimi! I’m so excited for you taste this.
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
My pleasure, Valentina! I’m the same about the eggs – they make ramen irresistible.
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!
Well said, David! Thanks so much.
I am not a ramen fan, but this has me DROOL! Gosh, the meat and the eggs are looking so GOOD.
aww…thanks so much Angie!