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    Birria Ramen

    Birria Ramen: Where Mexico Meets Japan in a Bowl of Absolute Bliss!

    Get ready for something awesome: I am combining the rich, spicy flavors of Mexican Birria with the cozy, slurpable goodness of Japanese Ramen.

    It’s like two of your favorite comfort foods got together and made something even better!

    Birria Ramen is a unique fusion dish where ramen noodles are submerged in well seasoned consommé and topped with tender Mexican stewed beef.

    One of my most popular and iconic dishes on GypsyPlate is Birria Stew. I have been making this Mexican classic for years now, and recently upgraded it into Short Rib Birria.

    Most of the times I go the Birria Taco way when we cook a big pot, as they are simply irresistible when dunked in that bold yet perfectly seasoned consommé.

    Today though, I decided to try Birria Ramen, which has been on my radar for quite some time. And, oh boy…

    Close up of a bowl of ramen noodles in birria broth, along with shredded beef, cilantro, sliced radish and lime wedges.

    What is Birria?

    Birria is a traditional Mexican dish that originates from the state of Jalisco, although it has different variations across other regions of Mexico.

    It’s primarily a spicy stew made from goat meat or beef, which is marinated in a sauce made from a variety of chilies, spices, and herbs. The meat is then slow-cooked until it becomes super tender and flavorful.

    Birria is often served during festive occasions and is a popular choice for celebrations like weddings and birthdays. It’s also a staple in many Mexican restaurants and food stalls.

    Over time, the dish has evolved and you’ll now find variations like Birria Tacos, where the stewed meat is placed in a tortilla and fried until crispy, often served with a side of the consommé for dipping.

    Platter of birria tacos.

    What is Birria Ramen?

    Birria Ramen is a relatively new and creative dish that became popular mainly because of social media sites like Instagram and TikTok.

    Overhead shot of the bowl of birria ramen.

    While traditional Birria comes from Mexico and Ramen from Japan, the fusion of the two started popping up in food trucks, pop-up kitchens, and restaurants across the United States in the last few years.

    The idea was sparked by the growing popularity of Birria Tacos. From there, it wasn’t a big leap to think, “Why not combine this rich, flavorful Birria broth with Ramen noodles?” Thus, Birria Ramen was born.

    And the best part? It’s captured the hearts and palates of foodies globally, becoming a trending dish that people can’t seem to get enough of!

    Bowl of birria ramen noodle soup on a blue background.

    Ingredient Notes

    • Dried Chilis: Ancho, guajillo, and chilis de árbol bring distinct flavors. Ancho is sweet and smoky, guajillo adds tanginess, and chilis de árbol bring the heat. Feel free to adjust the types and amounts to suit your heat tolerance.
    • Onion, Garlics, Ginger and Fresh Tomatoes: These are your aromatics and they add body and base to the sauce. Use ripe, juicy tomatoes for the best flavor. If you’re in a pinch, canned tomatoes can also work.
    • Tomato Paste: This brings a concentrated tomatoey sweetness that balances out the heat of the chilies.
    • Apple Cider Vinegar: You could also use white vinegar as a substitute.
    • Spices and Herbs: Cumin, cinnamon, oregano, thyme, cloves, salt and pepper.
    • Beef Stock: I recommend low-sodium stock so you can control the salt level.
    • Beef: Either Short Ribs or Chuck Roast. These are fatty and flavorful cuts, making them perfect for a rich stew.
    • Ramen Noodles: Fresh noodles are ideal, but store-bought ones work great too. Sometimes I use cup-o-noodle type ramen. Simply discard any seasoning packets, as you don’t need them with all the flavors going on here.
    • Toppings: Fresh cilantro, radishes, lime and soft-boiled eggs.

    Birria Ramen Recipe

    For instructions on how to cook the beef birria in a slow cooker, see further down the post, as well as in the recipe card. Here is how to make this recipe completely on stovetop:

    1. Prep the Chilis: I start by removing the stems from all the chilis, then I make a slit to open them up and discard the seeds. Next, I toast them in a hot pan for about 1-2 minutes until they become fragrant. After toasting, I soak them in hot water for about 20 minutes. This step helps to rehydrate and soften the chilis.

    Chili peppers soaking in water.

    2. Sauté Aromatics: I heat up 1 tablespoon of oil in my Dutch oven or large pot. Then, I add the diced onion, chopped garlic, and roughly chopped tomatoes, and sauté them until they’re nice and softened. Once they’re ready, I transfer the mixture to a blender.

    Sautéed onion, tomato and garlic.

    3. Prepare Birria Sauce: In the blender, I combine the above sautéed mixture with soaked chilies, and all the additional ingredients for the sauce: tomato paste, ginger, apple cider vinegar, beef stock, and all the spices. Then, I blend everything until it’s smooth and well combined.

    Birria sauce in a blender.

    4. Brown the Beef: I generously season the beef with salt and pepper. Then, in the same Dutch oven, I heat up the remaining 2 tablespoons of oil. Once the oil is hot, I add the beef and brown it on all sides until it’s nice and golden. After that, I remove the beef from the Dutch oven and set it aside.

    Browned beef short ribs on a plate.

    5. Simmer the Birria: I pour the blended sauce back into the Dutch oven, and then add 4 cups of beef stock. Next, I return the browned meat to the pot. After that, I cover the Dutch oven and let everything simmer for 3-4 hours until the meat becomes tender. I stir the pot occasionally.

    Short rib beef birria after cooking.

    6. Shred the Meat: After the stew is done cooking, I take out the meat and shred it using two forks.

    Shredded beef on a plate.

    7. Strain and Skim: I strain the remaining sauce through a fine-mesh sieve into a clean pot to get a refined broth.

    Straining the beef broth through a sieve.

    8. Optional Sear: In a lightly greased skillet, I sear the shredded beef for a few minutes until the edges become a bit crispy. This is optional, but so good.

    9. Cook Ramen Noodles: Then I prepare the ramen noodles according to the package instructions.

    10. Assemble: I put cooked ramen noodles in a bowl. Then, I ladle the clear, strained Birria broth over the noodles. After that, I top it all with the shredded beef, cilantro, radishes, and soft-boiled eggs. Finally, I serve it with slices of lime.

    Fully assembled bowl of this recipe.

    Alpana’s Tips and Tricks

    • Soak the chilis: I soak the dried chilis for at least 20 minutes. This helps them to soften, making it easier to blend into a smooth sauce. Don’t rush this step.
    • Choice of Meat : Lately, I’ve been using bone-in short ribs. The bones add extra flavor and richness to the broth. That being said, chuck roast cut into large chunks still makes amazing birria.
    • Spice it Up: If you love your food spicy, just add more Chiles de árbol.
    • Taste Test: Always taste the Birria sauce after blending. It’s your chance to adjust the seasoning before it all comes together in the pot.
    • Save the Fat: Skim the fat, but save it! It’s a MUST for frying Birria Tacos, and you’ll probably want to try some of them with your big batch of birria. (I always save this in a container and refrigerate it. Simply pop it in a microwave before using it.)
    • Soft Boiled Eggs: I always start with room-temperature eggs and cook for 6-7 minutes, then transfer to an ice water bath for that perfect oozy yolk.
    • Noodle Notes: You can use any ramen noodle of your preference. This recipe works well in cup-o-noodles type ramen too. Simply use Birria broth instead of water. I love to add a little cheese in the noodle cup so it’s nicely gooey and melty.
    Cup-o-noodle style ramen with birria toppings.

    Possible Variations:

    1. Protein Swap: Not a fan of beef? You can use lamb, goat, or even chicken for a different take on this dish.

    2. Smoky Twist: Sometimes I add a touch of smoked paprika or a smoky chipotle pepper to the Birria sauce for an extra layer of complexity. Some people also add chipotle peppers in adobo sauce in the mix.

    3. Cheesy Love: I love adding some grated melty cheese. Gives a great taste to the dish. Lots of food trucks sell Birria ramen with cheese thrown in it.

    Zoomed out overhead shot of this soup.

    Make-Ahead and Leftover Ideas

    You can store cooked Birria in the refrigerator for up to 4-5 days. Just make sure to use an airtight container to keep it fresh. It’s a great option for meal prep or for those days when you want something hearty and satisfying without the cooking time!

    You can also freeze individual portions of birria for up to 3 months. Make sure to store it in an airtight container to prevent freezer burn and preserve its rich, delicious qualities. Just defrost and reheat on stovetop over medium heat whenever you’re ready for a comforting meal.

    Here are some ideas for how to use leftovers:

    Beefy Snacks: Any leftover shredded beef can be used for quick Birria tacos, nachos, tostadas, burritos, or even as a protein-packed topping for a hearty salad.

    Repurpose the Broth: The broth alone can be used as a base for other soups or stews. Store it in the fridge for up to a week, or freeze for longer storage.

    Breakfast Hash: Use the shredded beef and some of the broth to make a breakfast hash. Add some potatoes, bell peppers, and top with a fried egg.

    Can I Make Birria in Crockpot?

    Making Birria in a crockpot is a fantastic idea! It’s a great way to let those flavors meld together while you go about your day. Simply prepare your Birria sauce as usual, brown your meat on the stovetop, and then transfer everything into your crockpot.

    Cook on low for 6-8 hours or on high for 3-4 hours. By the time it’s done, you’ll have incredibly tender meat and a broth that’s packed with flavor. This is convenience and deliciousness rolled into one, what’s not to love?

    Angled shot of the bowl of soup.

    Birria Ramen… You’re creating moments and memories here. There’s something special about this bowl.

    In a world that often moves too fast, cooking a dish like Birria Ramen is a reminder to slow down, savor the process, and relish the delicious results. So here’s to good food, and even better times ahead!

    Birria Ramen, on our Gypsy Plate… enjoy!

    Bowl of birria ramen on the Gypsy Plate.

    More great soup recipes to cook:
    Caldo de Pollo
    Portuguese Bean Soup
    Italian Sausage Soup
    Ham Bone Soup
    Tuscan White Bean Soup

    Featured image for birria ramen recipe post.

    Birria Ramen

    Yield: 8 servings
    Prep Time: 30 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 30 minutes

    Birria Ramen is a unique fusion dish where ramen noodles are submerged in well seasoned consommé and topped with tender Mexican stewed beef.


    Birria Sauce

    • 5 dried ancho chilis
    • 5 dried guajillo chilis
    • 2-3 Chiles de árbol
    • 1 Tbsp oil
    • 1 large onion, peeled and diced
    • 4 large tomatoes, roughly chopped
    • 8 garlic cloves, roughly chopped
    • 2 Tbsp tomato paste
    • 1 inch ginger, peeled and roughly chopped
    • ¼ cup apple cider vinegar
    • 1 cup beef stock
    • 1.5 tsp ground cumin
    • 1 tsp ground cinnamon
    • 1 Tbsp dried oregano
    • 1 tsp thyme
    • 2 tsp coriander powder
    • 2 tsp salt
    • 1 tsp pepper
    • 2 cloves, ground into powder


    • 3.5 pounds short ribs (or chuck roast cut into large chunks)
    • Salt to taste
    • Pepper to taste
    • 3 Tbsp oil, divided
    • 4 cups beef stock

    Birria Ramen & Toppings

    • 4 packets of Instant ramen noodles packets, seasoning discarded
    • Soft boiled eggs
    • Cilantro, chopped
    • Scallion, chopped
    • Radishes, sliced
    • Lime, cut into wedges


    For Birria:

    1. Cut the stems off of the chilis and make a slit along the side to open them, and discard the seeds. Dry toast them in a hot pan for 1-2 minutes, until fragrant (don’t burn them, as they can turn bitter). Put them in a bowl, cover with hot water, and let sit for 20 minutes.
    2. Heat 1 Tbsp oil in a dutch oven or other large pot. Sauté the onion, garlic and tomato until softened. Then transfer the veggies to the blender.
    3. In the blender, blend above veggie mixture along with rehydrated chilis, spices and herbs (oregano, cumin, cinnamon, coriander powder, ground clove, thyme, salt and pepper), apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend it until the mixture in completely smooth.
    4. Generously season short ribs with salt and pepper. Heat remaining 2 Tbsp oil in the same pot and brown the meat on all sides. Remove to a plate.
    5. Stovetop: Add the Birria sauce into the pot, along with 4 cups of beef stock. Stir well, making sure to scrape up all the browned bits from the bottom of the pot. Add in short ribs. Cover and cook over low heat on the stovetop for 3 to 4 hours, or until the meat is completely tender. Keep an eye on the stew and stir it every 30 minutes or so. Taste and adjust for salt.
      Slow Cooker: Mix the sauce and beef broth together in a crock pot. Add in beef. Cover and cook for 7-8 hours on low, or 4-5 hours on high.
    6. When the stew has finished cooking, skim fat off of the top into a bowl. Do not discard the fat if you are planning to make birria tacos.
    7. After cooking the Birria stew and the meat is tender, carefully remove the short ribs from the pot, remove the bones, and shred the meat. Strain the remaining birria consommé through a fine-meshed sieve into a clean pot or bowl to achieve a clear, refined broth consistency.
    8. Optional step: In a lightly greased skillet, sear the shredded beef for a few minutes until the edges become a little crispy and caramelized.
    9. Cook the ramen noodles to your preferred doneness according to packet instructions (about 2-3 minutes).
    10. Assemble Birria Ramen: Place the noodles in a wide, large bowl. Ladle the clear birria consommé broth on to the noodles. Top with shredded birria beef, cilantro, scallions, radishes, and soft boiled eggs (see note for how to cook eggs).


    1. To make perfect soft-boiled eggs: Cook for 6-7 minutes in boiling water and immediately place them in a ice water bath to stop them from cooking further.
    2. If you are adverse to spiciness, simply omit the arbol chilis.
    3. Leftover birria can be refrigerated for 3-4 days, or frozen for 2-3 months. If freezing, thaw overnight in the fridge the day before eating. Reheat the stew on stovetop over medium heat until warmed through.
    4. The recipe for the birria stew makes much more than is needed for this ramen dish. The remainder can be enjoyed on its own as a stew, or made into birria tacos.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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