6 Steps to Make Birria Ramen : Irresistible & Savory

When two beloved comfort foods collide—authentic birria and traditional ramen—you get an unbelievably rich and flavorful bowl of Birria Ramen. This dish is more than just a trend. It’s a warm, soul-satisfying fusion that combines the deep, spicy broth of Mexican birria with the chewy noodles and toppings of classic authentic ramen. The result? A steaming, hearty bowl that’s perfect for fall and winter comfort food cravings.

Whether you’re into ramen homemade, a fan of hearty fall soups, or simply looking to try something bold and different, this dish deserves a spot at your table.

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Why Birria Ramen Is the Ultimate Fall Comfort Food

There’s nothing like a bowl of fall soups and stews to bring warmth and comfort during the cooler months. This birria ramen blends slow-braised, tender beef with an intensely spiced consommé, poured over ramen noodles and garnished with fresh toppings. It’s hearty, bold, and deeply savory.

From the tender meat to the smoky chilies in the broth, every bite is a celebration of tradition and innovation. This is one of those ramen soup recipes that leaves you full, happy, and already thinking about the next bowl.

Ingredients for Authentic Birria Ramen

To make this unforgettable dish, you’ll need ingredients for the birria, broth, and ramen components.

For the Birria Beef and Broth:

• 2.5–3 lbs beef chuck roast or short ribs
• 2 dried guajillo chilies
• 2 dried ancho chilies
• 2 dried pasilla chilies (optional for depth)
• 1 medium onion, chopped
• 4 garlic cloves
• 1 chipotle pepper in adobo
• 1 tbsp adobo sauce (from the can)
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tsp smoked paprika
• ½ tsp cinnamon
• 1 tsp salt
• 1 tsp black pepper
• 1 bay leaf
• 6 cups beef broth
• 2 tbsp apple cider vinegar

For the Ramen:

• 4 packs of ramen noodles (discard seasoning packets)
• Optional: soft-boiled eggs, shredded cabbage, scallions, cilantro, lime wedges

Essential Tools for Making Hearty Fall Soups at Home

• Dutch oven or large heavy pot
• Tongs and ladle
• Blender (or immersion blender)
• Strainer (for the broth)
• Soup bowls and chopsticks
• Large pot for boiling ramen noodles

Step-by-Step Instructions for Birria Ramen with Rich Broth

1. Toast and soak the chilies: Remove stems and seeds from the dried chilies. Toast them in a dry pan for 30 seconds, then soak in hot water for 10–15 minutes until softened.
2. Blend the sauce: In a blender, combine soaked chilies, chipotle, adobo sauce, onion, garlic, and spices. Add 1 cup beef broth and blend until smooth.
3. Brown the beef: In a Dutch oven, sear the beef on all sides. Once browned, pour in the blended sauce, remaining broth, vinegar, and bay leaf. Stir to combine.
4. Simmer: Cover and simmer for 3 hours (or use a slow cooker on low for 8 hours) until the beef is fork-tender.
5. Strain and shred: Remove the beef and shred it with forks. Strain the broth to remove solids and return the consommé to the pot.
6. Boil ramen: Cook the ramen noodles according to package directions, then drain.
7. Assemble: Add ramen to each bowl, pour over hot birria broth, and top with shredded beef and your favorite garnishes.

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Tips for Tender Beef and Authentic Broth Flavor

Use bone-in beef cuts like short ribs or chuck for the richest flavor.
Toast and soak chilies properly to unlock deep, smoky notes.
Blending the broth and straining it makes for a smooth, restaurant-quality consommé.
Let the beef simmer low and slow—this builds unbeatable tenderness and taste.
Taste and adjust salt and acid before serving for balance.

Flavor Variations on Traditional Birria Ramen

Spicy lovers: Add more chipotle or fresh jalapeño slices on top.
Extra savory: Stir in a spoonful of miso paste for umami depth.
Cheesy twist: Add a sprinkle of cotija or shredded mozzarella over the top.
Vegetarian option: Use mushrooms and veggie broth instead of beef for a meatless version.
Authentic ramen fusion: Add soy-marinated eggs, nori, or menma for ramen authenticity with birria flavor.

Serving Suggestions for Ramen Soup Recipes

Serve this birria ramen piping hot in deep bowls. Top with:

• Soft-boiled eggs
• Fresh cilantro
• Sliced green onions
• Lime wedges
• Pickled red onions
• Sesame seeds
• Extra chili oil or hot sauce

Pair with a light side like a cucumber salad or street-style elote to complete your meal.

Storage and Reheating Tips for Birria and Ramen Noodles

Storing: Keep broth and beef separate from noodles to prevent sogginess. Store in airtight containers in the fridge for up to 4 days.
Freezing: The birria beef and broth freeze well—store for up to 2 months in freezer-safe containers.
Reheating: Warm broth and beef in a pot, and cook fresh noodles before serving.

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FAQs: Authentic Ramen Meets Mexican Birria

Can I make birria ramen in a slow cooker or Instant Pot?
Yes! Cook on low for 8 hours in a slow cooker, or use the pressure cook function for 60 minutes in an Instant Pot.

Do I have to strain the broth?
Straining is optional, but it creates a smoother, cleaner consommé for that authentic ramen feel.

What noodles work best?
Standard ramen noodles work fine, but you can use udon, soba, or fresh ramen for a more traditional texture.

Can I prep this ahead of time?
Yes! Make the birria broth and beef ahead—just reheat and cook noodles fresh before serving.

Is this spicy?
It has a kick, but you can control the heat by adjusting chipotle and chili amounts.

Why This Ramen Homemade Recipe Deserves a Spot in Your Soup Lineup

This Savory Birria Ramen with Tender Beef and Rich Broth brings the best of two culinary worlds together. It’s bold, comforting, and guaranteed to impress anyone you serve it to. Whether you’re a fan of authentic birria, a traditional ramen devotee, or just someone looking for hearty fall soups that hit the spot, this recipe is a must-try. With every slurp of noodle and every bite of tender beef, you’ll discover why fusion recipes like this are truly unforgettable.

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