In a saucepan, heat the Birria broth with meat until it starts boiling. If you’d like a thinner soup, add one cup of water or beef broth.
Add ramen noodles to the soup and cook per package instructions and set aside.
Boil the eggs for 5 minutes, until soft boiled.
Divide the soup between two bowls, slice an egg in half in each one and sprinkle with sliced green onions.
Notes
TO STORE. You can refrigerate the leftovers, covered, for 2-3 days.
TO FREEZE. I don’t advise freezing noodles as they tend to lose their structure upon thawing. But you can freeze the birria meat and broth separately in ziplock bags for later use.
TO REHEAT. Heat the leftover ramen in the microwave for a few seconds to enjoy it warm.
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 40g | Protein: 38g | Fat: 11g | Sodium: 1952mg | Potassium: 804mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 5mg | NET CARBS: 40g
