Birria Ramen

Instructions

1. Heat the broth and meat: In a saucepan, combine the birria broth and shredded birria meat. Bring to a gentle boil. If you prefer a thinner soup, add up to 1 cup of water or additional beef broth.
2. Cook the noodles: Add the ramen noodles to the boiling broth and cook according to package instructions. Once cooked, set aside.
3. Soft-boil the eggs: Bring water to a boil in a small pot. Carefully add the eggs and boil for 5 minutes for a soft center. Remove and cool slightly before peeling.
4. Assemble the bowls: Divide the ramen and broth into two bowls. Slice the soft-boiled eggs in half and place on top. Sprinkle with sliced green onions. Serve immediately.

Notes

• Storage: Refrigerate leftovers in a covered container for 2–3 days.
• Freezing: Avoid freezing the cooked noodles as they will become mushy. You can freeze the birria meat and broth separately in ziplock bags.
• Reheating: Warm the soup in the microwave briefly before serving.

Nutrition (per serving)