The secret to good Birria Ramen!

Ingredients

• 2 packs Ramen Noodles (fresh or dried, 100 g each)
• 4 cups Beef Birria Broth (Birya Kanse) (store‑bought or homemade birria broth, strained)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 2 stalks Green Onions (thinly sliced)
• 1/4 cup Cilantro (roughly chopped)
• 1 whole Lime (cut into wedges for serving)
• 1 teaspoon Sesame Oil (for finishing drizzle)

Instructions

1. Boil the Noodles

   Fill a large pot with water, bring to a rolling boil, add the ramen noodles and cook according to package instructions (usually 3‑4 minutes) until al dente.

   Time: PT5M

   Temperature: boiling

2. Drain and Rinse

   Drain the noodles in a strainer and briefly rinse under hot tap water to remove excess starch.

   Time: PT2M

3. Heat the Birria Broth

   In the same pot, pour the birria broth, add soy sauce and sesame oil, and bring to a gentle simmer.

   Time: PT3M

   Temperature: simmer

4. Combine Noodles and Broth

   Add the cooked noodles back into the pot, stirring to coat them evenly with the broth. Let them sit for 1‑2 minutes to absorb flavors.

   Time: PT2M

   Temperature: simmer

5. Plate and Garnish

   Divide the ramen into two bowls, top each with sliced green onions, chopped cilantro, and a lime wedge on the side.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

78 g

Fat

18 g

Fiber

3 g