Birria Ramen Topped with a Soft-Boiled Egg

Merging Mexican flavors with Japanese techniques, this Birria Ramen is crowned with a luscious soft-boiled egg.

Ingredients

• 2 pounds beef chuck roast, cut into chunks
• 6 dried guajillo chilies, seeds removed
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 cinnamon stick
• 8 cups beef broth
• 3 tablespoons apple cider vinegar
• 14 ounces ramen noodles
• 4 eggs
• to taste salt and pepper
• 1 lime, cut into wedges

Instructions

1. Place beef chuck roast in a large pot, then add guajillo chilies, garlic, onion, cumin, oregano, cinnamon stick, and beef broth.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until the beef is tender.
3. Remove the chilies and cinnamon stick from the pot. Blend the chilies with apple cider vinegar until smooth.
4. Return blended mixture to the pot and stir. Season with salt and pepper to taste.
5. Continue simmering for another hour to deepen the flavor.
6. Cook ramen noodles according to package instructions, then drain.
7. In a separate saucepan, bring water to a boil. Add eggs and cook for 7 minutes for a soft-boiled texture. Transfer to an ice bath.
8. Divide ramen noodles among bowls. Top with beef broth and pieces.
9. Peel the soft-boiled eggs and place one in each bowl.
10. Serve with lime wedges on the side.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---