Description

Savory Birria Ramen is a bold and spicy fusion dish combining tender, slow-simmered beef birria with flavorful ramen noodles. This recipe marries traditional Mexican birria flavors with Japanese ramen, resulting in a comforting bowl packed with rich broth, perfectly cooked beef, and fresh garnishes. Ideal for fans of hearty, spicy soups seeking a unique twist on classic comfort food.

Ingredients

Scale

Birria Base

2.5–3 lbs beef chuck roast, cut into large chunks
4 dried guajillo chiles, seeds removed
3 dried ancho chiles, seeds removed
4 cloves garlic
1 medium onion, quartered
2 medium tomatoes
1 tsp cumin
1 tsp dried oregano
½ tsp ground cinnamon
2 bay leaves
4 cups beef broth (low sodium)
1½ tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp neutral oil (for searing)

Ramen and Garnishes

4 servings ramen noodles
½ cup chopped white onion
¼ cup chopped cilantro
1 lime, cut into wedges
2–4 soft-boiled eggs (optional)
Optional: sliced jalapeños, radish, or avocado

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Instructions

Toast Chiles: Preheat a dry skillet over medium heat and toast the dried guajillo and ancho chiles for 1–2 minutes, turning occasionally until fragrant but not burnt.
Soak Chiles: Place the toasted chiles in a bowl and soak them in hot water for 10–15 minutes until softened and pliable.
Heat Oil: In a Dutch oven, heat 1 tablespoon of neutral oil over medium-high heat to prepare for searing the beef.
Sear Beef: Add the beef chunks to the hot oil and sear on all sides until evenly browned, then remove the beef and set aside.
Blend Sauce: Drain the softened chiles and combine them in a blender with tomatoes, quartered onion, garlic cloves, cumin, oregano, cinnamon, salt, black pepper, and ½ cup of beef broth. Blend until completely smooth.
Cook Sauce: Pour the blended chile sauce into the Dutch oven, heating briefly to meld flavors.
Add Beef and Broth: Return the seared beef chunks to the Dutch oven along with the bay leaves and the remaining beef broth. Stir to combine ingredients.
Simmer: Cover the Dutch oven and simmer on low heat for 2.5 to 3 hours, or until the beef is extremely tender and falling apart.
Shred Beef: Remove the beef from the pot, shred it with two forks, then return the shredded meat to the broth. Taste and adjust seasoning as necessary.
Cook Ramen: In a separate pot, cook ramen noodles according to package instructions, then drain and set aside.
Assemble Bowls: Divide the cooked ramen noodles evenly into four bowls.
Ladle Broth and Beef: Ladle the hot birria broth with shredded beef over the noodles in each bowl.
Garnish and Serve: Top with chopped white onion, cilantro, lime wedges, and optional soft-boiled eggs, jalapeños, radishes, or avocado. Serve immediately while hot.

Notes

Adjust the salt to taste during cooking as beef broth and chiles vary in saltiness.
To soften chiles quicker, soak them in warm water and cover the bowl with a lid or plastic wrap.
Soft-boiled eggs add extra richness but can be omitted for a lighter option.
Use low sodium beef broth to better control salt levels in the final dish.
Optional toppings like sliced jalapeños or radish add fresh crunch and heat if desired.