Beef broth ramen with birria, noodles, cheese, onions and cilantro; served with a side of 3 cheese tacos.
Where this dish comes from
Birria ramen is the collision that only the internet could produce — the deeply spiced, chile-forward birria consommé used as the broth for a ramen bowl, with ramen noodles instead of hominy or rice, topped with shredded birria, a soft-boiled egg, and the full ramen garnish set. It arrived on social media around 2021 and spread rapidly because the logic was sound: birria consommé is a deeply flavored broth and ramen is a deeply flavored noodle in a deeply flavored broth. They speak the same language.
Fresh cilantro, diced white onion, 2 limes quartered
Instructions
1
Strain consommé through a fine mesh sieve. Skim all fat. Thin with water or stock to a ramen broth consistency — it should be clear-ish and deeply flavored but not as thick as stew broth.
2
Bring to a full boil. Season with salt.
3
Cook ramen noodles per package instructions. Drain.
4
Place noodles in wide ramen bowls. Ladle hot consommé over until three-quarters full.
5
Add shredded birria to one side. Halve soft-boiled eggs and place cut-face up on the opposite side.
6
Scatter green onion, sesame seeds, cilantro, and diced white onion across. Lime wedge on the rim.