Birria Ramen

Name: Birria Ramen
Total time: 15 min
Ingredients: 2 cups leftover birria broth, with or without meat; Kosher salt, as needed; 1 egg; 1 (3-ounce) portion instant ramen noodles; 1 spring onion, chopped, or 1 tablespoon chopped red or white onion; Chopped or torn fresh cilantro or oregano leaves; 1 lime, quartered

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Total: 15 minutes

Servings: 1

Cost: $11.75 /serving

Author : Tejal Rao

cilantro egg lime

Ingredients

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2 cups leftover birria broth, with or without meatKosher salt, as needed1 egg1 (3-ounce) portion instant ramen noodles1 spring onion, chopped, or 1 tablespoon chopped red or white onionChopped or torn fresh cilantro or oregano leaves1 lime, quartered

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Instructions

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Step 1

Bring a medium pot of water to a boil.

Step 2

If there’s meat on the bone in your leftover birria broth, pull it off the bone, shred it with your fingers or a fork, and return it to the broth. In a small pot, heat the broth over medium — if it’s thick, add a splash of water to make it soupy. When it comes to a simmer, taste for seasoning and adjust if needed with salt. Turn the heat down to low.

Step 3

Crack the egg into a small bowl, then carefully slide it into the broth. Once the white is completely set but the yolk is still soft, turn off the heat.

Step 4

As soon as you add the egg to the broth, add the noodles to the boiling water and simmer according to package instructions until cooked, about 2 minutes; drain.

Step 5

Add the cooked noodles to a bowl then gently spoon the egg and broth on top. Garnish with onion and herbs, and top with a squeeze of lime juice.