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My family cannot resist a bowl of this birria ramen. It features shredded birria meat in a flavorful birria broth with instant noodles. It’s so easy and so tasty.
This Birra Ramen will elevate your noodle bowl.
My family LOVES it when I make a batch of my birria because it means the leftover meat will be re-purposed to make quesabirria tacos, birria quesadillas, birria pizza, and my all-time favorite birria ramen.
This bowl of goodness features birria broth (consommé), shredded birria meat, a simple soft-boiled egg, and, of course, ramen noodles. It’s quick, wholesome, and packed with flavor.
Key Ingredients
- Birria (prepared). Check out the link to the left for my homemade birria recipe. You’ll need both the shredded beef and the broth for the ramen, so keep them separate until needed.
- Ramen noodles. Use your favorite brand of noodles, and of course, discard the flavoring packets because they aren’t needed.
- Eggs. This is optional, but who doesn’t love a good soft-boiled egg?
- Green onions. Thinly sliced.
- Salt and black pepper. To taste.
- Radish, fresh cilantro, and lime wedges. To garnish.
How to make birria ramen
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Boil the ramen. Bring the birria cooking liquid and meat to a simmer over medium-high heat in a small pot or saucepan. Add the instant noodles, and cook per the package instructions.
Boil eggs. Boil eggs for about five minutes in a separate saucepan until runny inside.
Garnish and serve. Portion the cooked noodles into bowls, top them with radishes, sliced green onions, eggs, cilantro, and lemon wedges, and serve hot!
Arman’s recipe tips
- Boil noodles in the birria broth. To maximize the flavor of the noodles, cook the ramen noodles in the broth and not in water. I recommend adding the consomme a little at a time to prevent it from being too salty.
- Adjust the consistency of the ramen. Some members of my family like a more soupy ramen, so I typically add more water while boiling their noodles and/or sub it out with some chicken broth.
- Add vegetables. Amp up the broth by adding some sliced mushrooms, tomatoes, and thinly sliced cabbage.
- Tone down the heat. Not everyone is a spice fiend like me, so if even moderate spice is too much, use fewer chiles in the broth to dial things down. Another way I like to counter the heat when serving others is to top the ramen with buttery sliced avocados or a dollop of sour cream.
- Use a different protein. You can prepare Mexican-style meat like carnitas, beef barbacoa, or carne asada using the birria method and use it in this ramen.
More comforting soups and stews you’ll love
Birria Ramen
Video
Ingredients
- 2 packets ramen noodles discard seasoning packages
- 4 cups birria broth
- 1 cup birria meat
- 2 large eggs
- 1 green onion sliced
Instructions
- In a saucepan, heat the Birria broth with meat until it starts boiling. If you'd like a thinner soup, add one cup of water or beef broth.
- Add ramen noodles to the soup and cook per package instructions and set aside.
- Boil the eggs for 5 minutes, until soft boiled.
- Divide the soup between two bowls, slice an egg in half in each one and sprinkle with sliced green onions.
This looks very nice. I like ramen but never heard of other ingredients from here. I will search.