Bold, comforting, and flavorful ramen dish.

This Birria ramen is a bold, flavorful fusion of Mexican birria and Japanese ramen. The rich, slow-simmered broth is infused with dried chilies, roasted tomatoes, spices, and umami-packed miso, creating a deeply savory and slightly smoky flavor. Tender, shredded beef adds heartiness, while garnishes like lime, cilantro, and chili oil provide freshness and spice. The chewy ramen noodles soak up the broth, making every bite satisfying. This dish is perfect for cozy nights, special occasions, or when you crave comfort food with a twist. It’s best made on weekends when you have time to let the broth simmer to perfection.

Ingredients

For the Birria

• 2 lbs (900 g) beef short ribs (or a mix of beef chuck, oxtail, or lamb shank for more flavor)
• 1 lb (450 g) bone-in beef marrow bones (optional, for a richer broth)
• 4 dried guajillo chilies
• 3 dried ancho chilies
• 3 dried pasilla chilies (for a smoky depth)
• 2 dried chipotle chilies (optional for heat)
• 5 Roma tomatoes, roasted or charred
• 1 medium white onion, quartered
• 6 garlic cloves, roasted
• 1 tbsp tomato paste
• 3 tbsp apple cider vinegar
• 4 cups (1 liter) beef broth
• 2 cups (500 ml) water
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp Mexican oregano
• 1 tbsp soy sauce (adds umami depth)
• Salt and pepper, to taste
• 2 tbsp vegetable oil

For the Ramen

• 4 packs of fresh ramen noodles (or high-quality instant noodles)
• 2 tbsp miso paste (adds umami richness to the broth)
• 1 tbsp gochujang (Korean chili paste) (optional for a spicy kick)
• 1 tbsp sesame oil (for a nutty aroma)

Garnishes (Optional)

• Fresh cilantro, chopped
• Fresh basil leaves (Thai or Italian for a fragrant touch)
• 1 lime, cut into wedges
• 1 white onion, finely diced (or green onion, sliced)
• Radishes, thinly sliced
• Mexican cheese blend or queso fresco
• Soft-boiled eggs (marinated in soy sauce for extra flavor)
• Crispy fried garlic chips
• Chili oil or spicy chili crisp
• Toasted sesame seeds
• Nori (seaweed sheets), cut into strips
• Pickled jalapeños or pickled red onions

Directions

Step 1 – Prepare the Chilies

1. Remove the stems and seeds from all the dried chilies
2. Toast the chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them
3. Soak the toasted chilies in hot water for 15 minutes to soften

Step 2 – Make the Birria Sauce

1. In a blender, combine the softened chilies, roasted tomatoes, roasted garlic, onion, tomato paste, apple cider vinegar, soy sauce, oregano, coriander, cumin, and smoked paprika. Add 1 cup of beef broth and blend until smooth
2. Strain the sauce through a fine-mesh sieve for a silky texture

Step 3 – Sear the Meat

1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Generously season the beef short ribs and marrow bones with salt and pepper
2. Sear the meat and bones on all sides until browned (about 2-3 minutes per side). Remove and set aside

Step 4 – Build the Birria Broth

1. In the same pot, pour in the strained chili sauce and cook for 5 minutes, stirring frequently to deepen the flavor
2. Add the seared meat and bones back to the pot, along with the remaining beef broth, water, cinnamon stick, and bay leaves
3. Bring to a boil, then reduce the heat to low, cover, and simmer for 4-5 hours (or until the meat is fall-apart tender). Skim off any excess fat during cooking, but reserve some for serving

Step 5 – Enhance the Broth

1. Once the meat is tender, remove it from the pot and shred it using two forks. Discard any bones
2. Stir in the miso paste and gochujang (if using) into the broth for added depth and spice. Simmer for another 10 minutes. Taste and adjust seasoning with salt, pepper, or soy sauce as needed

Step 6 – Prepare the Ramen

1. Cook the ramen noodles according to the package instructions. Drain and toss with sesame oil to prevent sticking
2. Divide the noodles into serving bowls

Step 7 – Assemble the Birria Ramen

1. Ladle the hot birria broth over the noodles in each bowl
2. Top with a generous portion of shredded meat
3. Add your garnishes: cilantro, diced onion, radishes, lime wedges, soft-boiled eggs, crispy garlic chips, and a drizzle of chili oil or spicy chili crisp
4. Sprinkle with toasted sesame seeds and add a strip of nori for a Japanese-inspired touch

Tips for the Ultimate Experience

• Broth Depth – For an even richer broth, roast the bones and vegetables (onions, garlic, tomatoes) before adding them to the pot
• Spicy Kick – Adjust the heat level by adding more chipotle chilies, gochujang, or chili oil
• Marinated Eggs – Marinate soft-boiled eggs in a mixture of soy sauce, mirin, and water for 4-6 hours for a flavorful upgrade
• Leftovers – Use leftover birria meat for tacos, quesadillas, or burritos the next day

This Birria Ramen recipe combines the bold, rich flavors of birria with the comforting, umami-packed elements of ramen, making it a show-stopping dish perfect for any occasion.