Birria Ramen
A rich and spicy fusion dish combining the savory depth of traditional Mexican birria de res with comforting Japanese ramen. This recipe utilizes pre-made birria consommé and shredded birria meat to create a deeply flavorful ramen broth and topping, garnished with classic ramen and birria accompaniments for an unforgettable meal.
Ingredients
- •6-8 cups Prepared Birria Consommé
- •2-3 cups Prepared Shredded Birria Meat
- •4 portions Ramen Noodles (fresh or dried)
- •4 Large Eggs
- •1/2 medium, thinly sliced Red Onion
- •1/2 cup, chopped Fresh Cilantro
- •2 cut into wedges Limes
- •4-6 thinly sliced Radishes (optional)
- •1-2 tablespoons Soy Sauce (for broth adjustment)
- •1 teaspoon Sesame Oil (for broth enhancement)
- •to taste Chili Oil (optional, for extra spice)
Instructions
- 1.
Prepare the soft-boiled eggs: Bring a pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6-7 minutes for a jammy yolk, or 8-9 minutes for a firmer yolk. Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once cooled, peel and halve them lengthwise.
- 2.
Prepare your garnishes: Thinly slice the red onion, chop the fresh cilantro, slice the radishes (if using), and cut the limes into wedges. Set aside.
- 3.
Heat the Birria Consommé: In a large pot, gently heat the prepared birria consommé over medium heat until simmering. Taste and adjust seasoning with soy sauce if needed, and stir in the sesame oil. Keep warm.
- 4.
Heat the Birria Meat: While the consommé heats, gently warm the shredded birria meat in a separate small pan over low heat, or briefly microwave until hot.
- 5.
Cook the Ramen Noodles: Bring a separate pot of water to a boil. Cook the ramen noodles according to package directions until al dente. Drain well.
- 6.
Assemble the Birria Ramen: Divide the cooked ramen noodles evenly among four large serving bowls. Ladle the hot birria consommé over the noodles.
- 7.
Garnish and Serve: Top each bowl generously with the warm shredded birria meat. Arrange two egg halves per bowl. Garnish with sliced red onion, chopped cilantro, and sliced radishes (if using). Serve immediately with lime wedges on the side, and a drizzle of chili oil for those who prefer extra heat.
Tips
- 💡The quality of your pre-made birria (both meat and consommé) will significantly impact the final dish. Use a birria you love!
- 💡Do not overcook the ramen noodles; they should still have a slight bite. They will continue to soften slightly in the hot consommé.
- 💡For perfectly jammy soft-boiled eggs, ensure your water is at a rolling boil before adding eggs, and chill them immediately in an ice bath.
- 💡Adjust the amount of soy sauce and chili oil to your personal taste. The birria consommé can vary in saltiness and spice.
- 💡For an extra layer of flavor, quickly sear the shredded birria meat in a hot pan until slightly crispy before adding to the ramen.
Recipe from TheCookbook.ai
Created by Basil Roux