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Birria Ramen is a fusion dish that combines a traditional Japanese ramen with the rich flavors of Mexican birria stew. Ramen noodles are served in this flavorful broth and consommé, tender pieces of beef and a soft-boiled egg. Make a batch of beef birria and make this ramen or my famous birria tacos.
I love Latin food of all kinds. I love everything Mexican like Conchas and Cemitas Poblanas to Peruvian food like Alfajores and Tallarines Verdes. All of it is so nuanced and interesting to me. So when I saw Birria Ramen popping up all over LA, I knew I had to try it. Let’s start with the basics:
What is Birria
Birria is from Jalisco, Mexico. It’s a rich stew that’s typically made with either goat or lamb. It’s traditionally served in a consomé broth along with a mixture of cilantro and white onion. Birria is truly the best – it’s so delicious on a cold day. I also have a recipe for authentic Beef Birria, if you want to just warm up to a bowl of that!
Ingredients You’ll Need for Birria Ramen
- Boneless chuck. I like to use chuck because it’s economical and taste so delicious after stewing for a few hours.
- Short ribs. I like using 1 pound of short ribs because it adds such a delicious depth of flavor because of the bones. It adds the perfect amount of fat, too. We want that.
- Dried peppers. This recipe calls for Ancho chiles, chiles de arbol and guajillo chiles. There’s a lot of dimension of flavor with this combination.
- Spices. We are flavorful people so we need to eat flavorful food. Spices help with this. And in Birria we have a lot! Cumin, coriander, oregano, cloves, cinnamon, black peppercorn.
- Ramen Noodles. You could make your own ramen noodles or you could store-buy them.
- Beef broth. We’re going to thin out the consommé so that it feels less rich and more slurp-able.
- Soft-Boiled Eggs. We’re soft-boiling eggs so we have the full on ramen vibe.
For the rest of the ingredients, please see the recipe index card below!
How to Make Birria Ramen
- Make a batch of Beef Birria. You must make the full recipe for the Beef Birria. We’re using that recipe to create this Birria Ramen.
- Make the soft-boiled eggs. I like to cook these for exactly seven minutes. I like my eggs have firm whites and slightly runny centers.
- Boil the noodles. Cook the ramen noodles according to the package’s directions. Drain it and divide it amongst four bowls.
- Make the broth. Combine some of the consommé from the Beef Birria and add it to a pot, along with beef broth. We’re combining the two so it’s a bit less rich and easier to slurp in a soup. Heat it up and then adjust the salt to your liking.
- Warm up the meat. If your meat is cold. Maybe you made this the day before. You can drop it in the broth mixture so it warms up.
- Assemble the ramen. Pour the broth into each of the bowls. Add the meat to each bowl, along with the diced onion, cilantro, halved eggs and lime wedges.
Tips and Tricks
Ramen Noodles Brand. I like the brand Sun Noodles. You can find them at most Asian grocery stores and Whole Foods.
Dried Peppers. I like to go to a Latin grocery store for all of my dried peppers and Mexican oregano.
Recipe FAQs
Birria Ramen consists of the birria consomé (that’s the liquid/soup you get when you make birria), ramen noodles, chunks of braised beef, a soft-boiled egg, cilantro, green onions and a wedge of lime.
Birria ramen was by Antonio de Livier in Mexico City in 2015. H added it to his menu at Ánimo Ay Caldos!, where it is called Birriamen. It became world famous and soon people started to make it all over the world, including where I live in Los Angeles, California.
What to Serve with Birria Ramen
If you tried this Birria Ramen Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Birria Ramen
Equipment
- 1 large Dutch oven or large pot
Ingredients
Soft-Boiled Eggs:
- 4 large eggs
Noodles:
- 4 portions fresh ramen noodles, or instant noodles
Assembly:
- 3 cups birria broth, from my Beef Birria recipe
- 3 cups store-bought or homemade beef broth
- Kosher salt, to taste
- 1 1/2 cups shredded birria, from my Beef Birria recipe
Garnish:
- 3 green onions, thinly sliced
- 1/2 cup roughly chopped cilantro
- 1/2 cup minced white onion, (from about 1/4 cup white onion)
- Kosher salt
- 2 limes , cut into wedges
- 1 radish, thinly sliced (optional)
- 1 Pinch of sesame seeds
Instructions
To Make the Soft-Boiled Eggs:
- Place a medium pot of water over medium-high heat. When it comes to a gentle boil, drop in the eggs. Set your timer for seven minutes. Meanwhile, prepare an ice bath. Take a bowl, add a few scoops of ice to the bowl and add some water to cover the ice. When the eggs are done boiling, drop them in the ice bath for about 30 seconds. Peel them and set them aside.
To Cook the Noodles:
- Cook ramen noodles according to the instructions on your package of ramen noodles. Drain and divide between two bowls.
To Assemble the Birria Ramen:
- Meanwhile, heat the birria broth with the beef broth, stirring to ensure they’re well combined. Taste the broth and add salt as desired. Divide the broth between the bowls. In a small bowl, mix together the minced cilantro and diced white onion, squeeze of lime and a pinch of salt.
- Slice the eggs in half. Top the ramen with the shredded beef birria, soft-boiled eggs, green onions, cilantro mixture and lime wedges. I like to add some sesame seeds on top of the eggs too. This is optional. Serve immediately.
Notes
- Ramen Noodles Brand. I like the brand Sun Noodles. You can find them at most Asian grocery stores and Whole Foods.
- Dried Peppers. I like to go to a Latin grocery store for all of my dried peppers and Mexican oregano.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
