Birria Ramen

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

4 large eggs

8 cups leftover birria broth (from my Slow Cooker Birria de Res)

12 ounces leftover shredded birria beef

4 packages instant ramen noodles

finely diced white onion (for garnish, to taste)

chopped fresh cilantro (for garnish, to taste)

lime wedges (for serving, if desired)

Wskazówki

Prepare an ice bath for the eggs.

To a medium saucepan, add enough water to to cover eggs by 1-inch and bring to boil; carefully lower eggs into boiling water; reduce heat to simmer. Cook 7 minutes (or longer for firmer yolks), then transfer to ice bath.

Bring leftover birria broth to boil in a large saucepan over medium-high heat.

Add shredded beef and ramen noodles to boiling broth and keep at a low boil until noodles are tender (2 to 4 minutes, according to package directions).

Divide noodles, meat and broth among 4 serving bowls. Peel and halve eggs and top each bowl with two egg halves; garnish with onion and cilantro. Serve hot, with lime wedges if desired.

Wartości Odżywcze

• Kalorie: 539 kcal
• Tłuszcz Całkowity: 32 g
• Tłuszcz Nasycony: 13 g
• Tłuszcz Nienasycony: 18 g
• Tłuszcz Trans: 2 g
• Cholesterol: 343 mg
• Sód: 1295 mg
• Węglowodany Całkowite: 11 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 5 g
• Białko: 53 g