You NEVER Had Ramen Like This Before! Try This Incredible Birria Ramen

Ingredients

• 2 large Eggs (soft boiled, halved for garnish)
• 2 packages (3 oz each) Ramen Noodles (or thin udon noodles)
• 4 cups Bira Broth (use leftover broth or store‑bought chicken/pork broth)
• 0.5 cup Shredded Pork (cooked leftover pork, can be substituted with chicken or tofu)
• 2 slices Daikon Radish (thinly sliced for crunch)
• 2 tablespoons White Onion (finely diced)
• 2 tablespoons Scallions (chopped, green parts only)
• 1 tablespoon Crushed Pork Rinds (optional crunchy topping)
• 2 wedges Lime (for garnish, optional)
• 1 tablespoon Cilantro (chopped, for garnish)
• to taste Salt (optional, adjust seasoning of broth)
• to taste Pepper (optional)

Instructions

1. Soft Boil Eggs

   Bring a small pot of water to a rolling boil. Using a slotted spoon, gently lower the eggs into the water, then reduce the heat to maintain a gentle boil. Cook for 6½ minutes, then immediately transfer the eggs to an ice‑water bath for 2 minutes before peeling.

   Time: PT8M

   Temperature: boiling

2. Cook Ramen Noodles

   In a large pot, bring water to a boil. Add the ramen noodles (or thin udon) and cook according to the package directions, usually 3–4 minutes, until al dente. Drain using a colander and set aside.

   Time: PT5M

   Temperature: boiling

3. Heat Bira Broth

   Place the Bira broth in a saucepan and bring to a gentle simmer over medium heat. Keep at a low simmer until ready to serve.

   Time: PT5M

   Temperature: simmer

4. Assemble Ramen Bowls

   Divide the cooked noodles evenly between two serving bowls. Ladle the hot Bira broth over the noodles. Top each bowl with ¼ cup shredded pork, a halved soft‑boiled egg, thin radish slices, diced white onion, and chopped scallions. Add optional crushed pork rinds, garnish with lime wedges and cilantro, and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

55 g

Fat

10 g

Fiber

2 g