Description
Birria ramen combines rich, flavorful birria broth and tender shredded birria meat with warm, slurp-worthy ramen noodles, making a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
Birria
- 4 cups birria broth, from my birria recipe
- 2 cups shredded birria, from my birria recipe
Ramen
- 8 ounces ramen noodles
- Water, as needed
- 2 teaspoons kosher salt
For Serving
- Sliced radishes
- Sesame seeds
- Chopped cilantro
- Diced red onion
- Lime juice
- Soft-boiled egg (optional)
Instructions
- Cook Noodles: Add enough water to cover the ramen noodles in a large pot. Bring the water to a boil and add 2 teaspoons kosher salt. Cook the noodles according to the package instructions until tender.
- Heat Birria: While the ramen is cooking, reheat the birria broth and shredded birria in medium pots or saucepans until hot, about 5-8 minutes.
- Drain Noodles: Strain the cooked ramen noodles and divide them evenly into 4 bowls.
- Assemble Ramen: Pour 1 cup of birria broth and ½ cup of shredded birria over the noodles in each bowl.
- Add Toppings: Top each bowl with sliced radishes, sesame seeds, chopped cilantro, diced red onion, a squeeze of lime juice, and optionally a soft-boiled egg. Serve immediately while hot.
Notes
- This recipe is excellent for using leftover birria but can also be made the same day if birria is prepared ahead.
- If you prefer a thinner broth, adjust by adding ½ to 1 cup beef broth or some cooking water from the ramen noodles to the birria broth.
- For some heat, add sriracha or sprinkle red pepper flakes to taste.
- Cooking the noodles separately in salted water prevents the broth from becoming too greasy compared to cooking noodles in the birria broth.
