Birria ramen is a fun Mexican and Japanese fusion dish that features rich and flavorful birria broth and ultra-tender shredded birria meat paired with warm, slurp-worthy noodles and topped with all the toppings like onion, cilantro, radishes, sesame seeds, and a soft-boiled egg. This viral recipe is definitely worth all the hype!
Birria took the internet by storm, and with it came all the different delicious ways to enjoy it, including quesabirria or birria tacos. Another fun and popular way to enjoy it is by making it into birria ramen!
Birria features a rich and flavorful broth made from dried chiles, cinnamon, clove, and other ingredients, making it perfect for noodles like ramen. Here’s why I love this recipe:
- Great for leftovers. Birria can be very rich and hearty, so repurposing the leftovers is a great way to eat it multiple ways. This birria ramen comes together in only 20 minutes.Â
- Unique flavors. The combination of birria and ramen is a match made in heaven. Toppings like cilantro, onion, radish, sesame seeds, and a soft-boiled egg come together for a recipe packed with flavor.Â
What is Birria Ramen?
Birria ramen is a popular internet recipe featuring ramen noodles served with birria broth and shredded birria meat. It’s often topped with a combination of Mexican and Asian-style toppings like cilantro, red onion, lime juice, radishes, sesame seeds, and a soft-boiled egg. If you have leftover birria, this recipe is definitely worth making!Â
Ingredients in Birria Ramen
- Birria broth (aka consomé): This is made from a combination of dried chiles, beef broth, tomatoes, onion, bay leaves, cinnamon, cloves, garlic, cumin, black peppercorns, and, of course, all the delicious juices from the chuck roast. It’s got layers of flavor that come together for a rich and satisfying broth.Â
- Shredded birria meat: I used chuck roast for my birria meat. It has a great fat-to-meat ratio, making it tender and juicy. Birria is traditionally made with goat or lamb meat, but that’s not always readily available where I live, so I opted for beef. Other options also include short ribs, beef shanks, and oxtail for added flavor. This is the birria recipe I used.
- Ramen noodles: I used 8 ounces of ramen noodles that came in 4 individual portions.Â
- Salt: Adding salt to the pasta water keeps the ramen noodles from being bland.Â
- Toppings: A combination of Mexican and Asian-inspired toppings brings the birria ramen all together. I used onion, cilantro, radishes, lime juice, sesame seeds, and a soft-boiled egg.
How to Make Birria Ramen
Cook the ramen. In a large pot, add the ramen noodles and enough water to cover them. Bring to a boil and cook according to package instructions.
Assemble the birria ramen by pouring 1 cup of hot birria broth and ½ cup of shredded birria into each of the bowls. Top with sliced radishes, sesame seeds, cilantro, onion, lime juice, and a soft-boiled egg.
Recipe Tips
- Perfect for leftovers! This recipe is great to make when you have leftover birria. You can also make the birria on the same day; just note that it will take some preparation ahead of time. Use my birria recipe.Â
- Adjust the broth. My birria broth has a thicker consistency. If you like a soupy broth, add ½ – 1 cup of beef broth to the birria broth while reheating to thin it out.Â
- Add some spice. Add sriracha or sprinkle red pepper flakes for extra spice.Â
- Cooking the noodles. I recommend cooking the noodles separately in water instead of the birria broth. I find the end result to be too greasy when cooked in the birria broth.
Frequently Asked Questions
What ingredients do I need to make birria ramen?
Birria ramen consists of shredded birria meat (either beef or goat), the birria broth (also known as consomé), ramen noodles, and toppings such as chopped cilantro, diced onion, sliced radishes, and a soft-boiled egg.
What type of noodles works best for birria ramen?
Any ramen noodles work in this recipe – either store-bought or homemade. I used the ramen noodles from 4 packets of Instant ramen that are commonly found in large grocery stores.
How do I store and reheat leftovers?
To store leftovers, place the noodles and broth in separate airtight containers and refrigerate for up to 3 days. When reheating, warm the broth on the stove or in the microwave, then add the noodles just before serving to prevent them from getting soggy.
Serving Suggestions
Birria ramen is a full meal on its own, so I like to round it out with a light and refreshing drink like an agua de pepino (cucumber agua fresca), agua de melon (cantaloupe agua fresca), or an ice-cold chelada.
More Mexican Recipes
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Birria Ramen
Birria ramen made with rich and flavorful birria broth and tender shredded birria meat paired with warm, slurp-worthy noodles. Just the best!
InstructionsÂ
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Add enough water to cover the ramen noodles in a large pot. Bring the water to a boil and add salt. Cook the noodles according to the package instructions.
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While the ramen is cooking, reheat the birria broth and shredded birria in medium pots or saucepans until hot, about 5-8 minutes.
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Strain the ramen noodles and place them into 4 bowls.
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Assemble the birria ramen by pouring 1 cup of birria broth and ½ cup of shredded birria into each of the bowls.
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Top with sliced radishes, sesame seeds, cilantro, red onion, lime juice, and a soft-boiled egg. Serve immediately.
Notes
- This recipe is great to make when you have leftover birria. You can also make the birria on the same day; just note that it will take some preparation ahead of time. Use my birria recipe.
- Adjust the broth. My birria broth has a thicker consistency. If you like a soupy broth, add ½ – 1 cup of beef broth to the birria broth while reheating to thin it out.
- Add some spice. Add sriracha or sprinkle red pepper flakes for extra spice.
- Cooking the noodles. I recommend cooking the noodles separately in water instead of the birria broth. I find the end result to be too greasy when cooked in the birria broth.
Nutrition Information
Serving: 1serving, Calories: 719kcal (36%), Carbohydrates: 36g (12%), Protein: 52g (104%), Fat: 41g (63%), Saturated Fat: 19g (95%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 19g, Cholesterol: 138mg (46%), Sodium: 2435mg (101%), Potassium: 710mg (20%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 41IU (1%), Vitamin C: 0.2mg, Calcium: 33mg (3%), Iron: 6mg (33%)
Photography by Ashley McLaughlin.