Description
This Birria Ramen recipe combines the rich, flavorful traditional Mexican beef birria with the comforting, savory noodle soup of ramen. Slow-cooked shredded beef birria is served in a warm, beefy consommé enriched with ramen noodles and topped with soft boiled eggs, fresh herbs, cheese, and spicy jalapeños, creating a unique and hearty fusion dish perfect for a cozy meal.
Ingredients
Birria and Broth
- 1 batch of beef birria (approximately 3-4 lbs beef, marinated and slow-cooked)
- 4-6 cups beef stock
Ramen and Toppings
- 4 packages ramen noodles (3 oz. each, seasoning packet discarded)
- Chopped green onions (optional, about 1/4 cup)
- Chopped cilantro (optional, about 1/4 cup)
- Jalapeño slices (optional, to taste)
- 4 soft boiled eggs
- Shredded Monterey Jack cheese (optional, about 1 cup)
- Lime wedges (optional, for serving)
Instructions
- Prepare the beef birria: Start by making a batch of beef birria. This involves slow-cooking well-marinated beef until it becomes tender and shreddable. Once cooked, remove the shredded beef from the consommé and set aside the broth separately.
- Simmer the broth and cook ramen: Add 4 cups of beef stock to the reserved consommé and bring to a gentle simmer on the stovetop. Add the ramen noodles to the simmering broth and cook for 2-3 minutes until the noodles are al dente. Add more beef stock as necessary to maintain the desired soup consistency.
- Assemble the ramen bowls: Ladle an equal portion of the hot broth with noodles into four bowls. Divide the shredded beef birria equally over the top of each bowl.
- Add toppings: Top each bowl with one soft boiled egg, and sprinkle with chopped green onions, cilantro, jalapeño slices, and shredded Monterey Jack cheese as desired.
- Serve with lime wedges: Serve the birria ramen immediately, accompanied by lime wedges for squeezing over the soup to add a fresh, zesty finish.
Notes
- For the best flavor, use homemade beef birria slow-cooked until tender.
- If you prefer a spicier soup, add more jalapeño slices or a dash of hot sauce.
- Soft boiled eggs should have a slightly runny yolk to complement the broth.
- Monterey Jack cheese is optional but adds a nice creamy texture.
- You can adjust broth quantity to your preferred soup consistency.
