Birria Ramen
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 serving
- 2cups leftover birria broth, with or without meat
- Kosher salt, as needed
- 1egg
- 1(3-ounce) portion instant ramen noodles
- 1spring onion, chopped, or 1 tablespoon chopped red or white onion
- Chopped or torn fresh cilantro or oregano leaves
- 1lime, quartered
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
464 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 60 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 15 grams protein; 1719 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring a medium pot of water to a boil.
- Step 2
If there’s meat on the bone in your leftover birria broth, pull it off the bone, shred it with your fingers or a fork, and return it to the broth. In a small pot, heat the broth over medium — if it’s thick, add a splash of water to make it soupy. When it comes to a simmer, taste for seasoning and adjust if needed with salt. Turn the heat down to low.
- Step 3
Crack the egg into a small bowl, then carefully slide it into the broth. Once the white is completely set but the yolk is still soft, turn off the heat.
- Step 4
As soon as you add the egg to the broth, add the noodles to the boiling water and simmer according to package instructions until cooked, about 2 minutes; drain.
- Step 5
Add the cooked noodles to a bowl then gently spoon the egg and broth on top. Garnish with onion and herbs, and top with a squeeze of lime juice.
Private Notes
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Cooking Notes
ateken
This was pretty good! We didn’t have ramen noodles, but we used thin udon noodles and they turned out fine. Don’t skip the lime, adds great dimension. Overall, easy and creative way to use leftovers. Definitely on the rich side.
TedA
Definitely recommend adding the splash of water if you want it to be more ramen/soup like. I forgot to add, so it turned out as more of a pasta sauce consistency. Delicious either way.
SH in SM
This is also very worth trying with leftover liquids from a soupy duck cassoulet. Some of the best ramen I've ever made!
Brendan
Good enough to justify the main recipe just so you can repurpose the leftovers this way. Since I was cooking for two, it seemed easier to do soft-boiled eggs rather than poaching in the broth - I don’t think the dish suffered at all from the modification.
mrschill
Perfect for a blustery winter day. We used leftover duck stock, good ol Maruchan ramen (the cheap kind in the package that you ate in college), with some pickled onions, cilantro, and a squeeze of lime to finish. Important additions: bought the chili flavor ramen and used the seasoning packets (MSG is Flavor Country ya’ll) and date chutney hot sauce to season the broth. This dish is dependent on a good foundation. The more you invest in the quality of the components, the fewer you need!
colin
This was, indeed, very good! I'd recommend watering down the birria sauce quite a bit, maybe 50% water/stock and 50% birria. It's a little too rich otherwise. Note: with an extra pot and chopping, this doesn't come together as quickly and easily as one thinks of when one think of "just making ramen."
Chris
This was just so incredible! Next time, I will cook the noodles in the broth and poach the eggs in water. It was hard finding the eggs in the dark broth.
sgd
Really good. Used equal amounts of water and birria sauce as others suggested. Topped with pickled onions and cilantro. Didn’t think the egg added anything since it’s rich enough as is. Next time I’ll add some miso for umami.
GardenGazer
Made as written, but added a bit (somewhere between 1/4 - 1/2 tsp) of five spice powder just to give it a twist. It was delicious! Definitely go for the lime squeeze.
Alex
A bit involved for easy ramen but the flavor is definitely there. Didn't have lime and it was a bit flat because of it plus it's a bit involved for what seems like it's supposed to be an easy work-from-home lunch.
colin
This was, indeed, very good! I'd recommend watering down the birria sauce quite a bit, maybe 50% water/stock and 50% birria. It's a little too rich otherwise. Note: with an extra pot and chopping, this doesn't come together as quickly and easily as one thinks of when one think of "just making ramen."
SH in SM
This is also very worth trying with leftover liquids from a soupy duck cassoulet. Some of the best ramen I've ever made!
mrschill
Perfect for a blustery winter day. We used leftover duck stock, good ol Maruchan ramen (the cheap kind in the package that you ate in college), with some pickled onions, cilantro, and a squeeze of lime to finish. Important additions: bought the chili flavor ramen and used the seasoning packets (MSG is Flavor Country ya’ll) and date chutney hot sauce to season the broth. This dish is dependent on a good foundation. The more you invest in the quality of the components, the fewer you need!
Brendan
Good enough to justify the main recipe just so you can repurpose the leftovers this way. Since I was cooking for two, it seemed easier to do soft-boiled eggs rather than poaching in the broth - I don’t think the dish suffered at all from the modification.
MorninginSeattle
This was great. I had to add beef broth to thin it down but other than that I followed the recipe. Every one loved it. Great use of leftovers.
TedA
Definitely recommend adding the splash of water if you want it to be more ramen/soup like. I forgot to add, so it turned out as more of a pasta sauce consistency. Delicious either way.
ateken
This was pretty good! We didn’t have ramen noodles, but we used thin udon noodles and they turned out fine. Don’t skip the lime, adds great dimension. Overall, easy and creative way to use leftovers. Definitely on the rich side.
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