Birria Ramen

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

4 large eggs

4 portions fresh ramen noodles (or instant noodles)

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)

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

Directions

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.

Nutrition

• Calories: 186 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Cholesterol: 221 mg
• Sodium: 787 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 21 g