Birria Ramen

This delicious bowl of birria ramen features instant noodles cooked with leftover succulent, shredded birria meat and a flavorful birria broth served with various toppings for a filling meal. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Japanese, Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 463kcal

Author Arman Liew

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.

Video

Notes

TO STORE. You can refrigerate the leftovers, covered, for 2-3 days.

TO FREEZE. I don’t advise freezing noodles as they tend to lose their structure upon thawing. But you can freeze the birria meat and broth separately in ziplock bags for later use.

TO REHEAT. Heat the leftover ramen in the microwave for a few seconds to enjoy it warm.

Nutrition