Directions 7 steps | 30 Minutes
Make the soft-boiled eggs. Bring a small pot of water to a boil. Use a slotted spoon to gently place the eggs into the water. Lower the heat to a gentle boil. Let the eggs cook for 6½ minutes.
While the eggs cook, prepare an ice bath. Once the eggs are ready, remove the eggs from the hot water using a slotted spoon into the ice bath. Let the eggs cool for 2 minutes before peeling. Set the peeled eggs aside.
Place the birria broth in a pot and bring to a gentle simmer. Taste and season with salt if desired.
Prepare the ramen. Bring a pot of water to a boil and cook the ramen noodles according to the manufacturer’s directions.
Drain the noodles and divide the cooked noodles into two bowls. Divide the hot birria broth between the two bowls.
Place about a ¼ cup of birria into each bowl. Slice each soft-boiled egg in half and place it in the bowl.
Top the birria ramen with finely diced white onion, thinly sliced radish and fresh cilantro or scallion. Garnish with lime wedges and enjoy!
- If there is not enough leftover birria broth, supplement it with chicken bone broth or stock until you have four cups. Chicken bone broth can be substituted with vegetable or beef broth if desired.
- If using dry ramen noodles, use about 6 ounces.
- For a delicious spin on birria, check out our chicken birria tacos.