Dinner

Birria Ramen

Name: Birria Ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 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)

Make Ahead Prep Needed

Mexican

Soup

4 servings

servings

10 minutes

active time

25 minutes

total time

Start Cooking

Ingredients

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)

Directions

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.

Nutrition

Serving Size

Calories

539 kcal

Total Fat

32 g

Saturated Fat

13 g

Unsaturated Fat

18 g

Trans Fat

2 g

Cholesterol

343 mg

Sodium

1295 mg

Total Carbohydrate

11 g

Dietary Fiber

4 g

Total Sugars

5 g

Protein

53 g