Birria Ramen
Published Feb. 10, 2021
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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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Preparation
- 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
Comments
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.
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.
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.
This a good way to use some delicious birria broth and beef and is a basic recipe that you can tailor as you like it. As others mentioned I diluted the broth a bit. Cooked the noodles directly in the broth since it is easier. Separated the egg white and yolk and dumped just the white in with the noodles. I also added a slice of American cheese to make it a more creamy dish. Topped with the uncooked yolk, onions, cilantro and chili crisp. It was good enough to eat.
I finally had birria broth to make this, and it was great. I'm gluten-free, so I used rice Ramen noodles. I also boiled the broth and added sliced mushrooms and chopped kale to it before reducing to a simmer and adding the egg. I will definitely make this again the next time I have berria broth.
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.
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