Birria Ramen
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.
Servings: 4 people
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.
Video
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: 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
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