This easy birria ramen recipe uses leftover birria stew to make a bowl of cozy soup. Slurpy noodles and a soft-cooked egg make this a satisfying way to use up extra birria meat!
Quick pickle the onion. Thinly slice the red onion. Place in a small bowl and squeeze the juice of 1/2 a lime over the onions. Add a pinch of kosher salt and a dash of black pepper. Stir to combine, then set aside.
Cut the remaining piece of the lime in half. Set aside.
Set a small pot of water to boil. You need enough to make 1 square of ramen noodles.
Prep your leftover birria stew. This recipe is meant to use up extra birria stew from my quesabirria tacos recipe. Place 2 cups of the stew broth in a small pot to heat. Shred the meat and add enough for a single serving of birria ramen to the pot. (In other words, as much as you want in your bowl of ramen.) If you don’t have enough broth leftover from the birria stew you can replace it with extra vegetable broth.
Add the vegetable broth to the pot & cook. You can use 2 to 3 cups, depending on how soupy you want your ramen to be. Bring to a simmer over medium-low heat, taste, and add salt + ground black pepper as needed. Let it cook for about 5 minutes until the liquid has reduced somewhat and the meat is heated through.
Crack an egg into a small bowl, then slide it into the simmering liquid. When the white is completely set but the yolk is still soft turn off the heat. This should take about 4 minutes.
Your pot of water should be boiling by now. Cook the ramen noodles according to the package instructions. Drain.
Assemble the ramen. Add the cooked ramen noodles to a bowl, then spoon the birria broth, meat, and egg on top. Top with the quick pickled red onions, chopped fresh cilantro, and a squeeze of lime juice.
Keywords: birria ramen, leftover birria meat, ramen egg, beef ramen
Find it online: https://rusticfamilyrecipes.com/cozy-birria-ramen/