When the air turns chilly, nothing beats a steaming bowl of noodles. This high protein birria ramen is the ultimate comfort food for your family.
It combines tender Mexican beef with savory Japanese ramen. You get a meal that is both filling and incredibly flavorful. It is the perfect way to warm up on a snowy day.
Why You’ll Love This Recipe
This recipe is a total winner for busy winter nights. It uses simple ingredients to create restaurant-quality flavors at home. You will love how the beef becomes melt-in-your-mouth tender.
It is also fantastic for meal prep. The flavors actually get better the next day. This dish is hearty and nutritious for everyone. Your family will ask for seconds every single time.
Simple Method
Making this dish is much easier than it looks. You mostly let the pot do the work on the stove. Even a beginner cook can master this flavorful beef.
The secret is in the slow simmer. It builds a deep, rich broth that tastes amazing. You just need a little patience for the best results. Your kitchen will smell absolutely incredible while it cooks.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find. Fresh limes and cilantro make the flavors pop.
- 3 lbs beef chuck roast, cubed into 2-inch pieces
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 tablespoon vegetable oil
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cups beef bone broth
- 6 servings of high-protein ramen noodles
- 1 cup fresh cilantro, chopped
- 1 cup white onion, finely diced for garnish
- 2 limes, quartered
Step-by-Step Directions
- Heat vegetable oil in a heavy-bottomed pot over medium-high heat and sear the beef cubes until browned on all sides.
- Toast the dried chiles in a dry skillet for 1-2 minutes until fragrant, then soak in hot water for 10 minutes to rehydrate.
- Blend the rehydrated chiles with 1 cup of the soaking liquid, diced onion, garlic, oregano, cumin, and cinnamon until a smooth paste is formed.
- Transfer the chile paste to the pot with the beef and pour in the beef bone broth.
- Bring the mixture to a boil, then reduce heat to low and simmer covered for 3 to 4 hours until the beef is tender enough to shred.
- Remove beef from the pot, shred using two forks, and return the meat to the liquid (consomé).
- In a separate pot, cook the ramen noodles according to package instructions and drain.
- Divide the noodles into six bowls, ladle the beef and consomé over the noodles, and garnish with cilantro, diced onion, and lime wedges.
Best Ways to Enjoy It
Serve this dish in deep bowls to hold all that savory broth. Squeeze fresh lime juice over the top just before eating. This adds a bright, fresh finish to the rich beef.
You can pair it with a simple side salad. Or, enjoy it as a complete meal on its own. Set the table and enjoy a cozy night in with your loved ones.
Keep It Fresh
Store the beef and broth together in the fridge. They will stay fresh for up to four days. It is best to store the noodles separately. This prevents them from getting too soft.
You can also freeze the beef and consomé for later. Reheat the broth on the stove until it is piping hot. Simply cook fresh noodles when you are ready to eat. This makes for a quick weeknight dinner later on.
Tips for Best Results
- Don’t skip searing the beef for the best flavor.
- Remove all seeds from the chiles to keep it mild.
- Use a high-quality bone broth for extra protein.
- Toast the chiles carefully so they do not burn.
- Shred the beef while it is still warm and tender.
- Add a splash of water if the broth gets too thick.
- Prepare the chile paste a day early to save time.
- Always garnish with fresh lime to balance the richness.
Ways to Switch It Up
- Swap the beef for pork shoulder for a different taste.
- Add a soft-boiled egg on top for extra creaminess.
- Use rice noodles to make this recipe gluten-free.
- Top with sliced jalapeños if you love extra heat.
Common Questions
Can I make this in a slow cooker?
Yes, you certainly can. Cook on low for 8 hours after searing the beef. The meat will be perfectly tender by dinner time.
Are the dried chiles very spicy?
Guajillo and ancho chiles are actually quite mild. They provide a deep, smoky flavor rather than intense heat. Your whole family can enjoy this dish.
I hope this high protein birria ramen brings warmth to your home this winter. It is such a satisfying way to nourish your family with fresh ingredients. Enjoy every cozy spoonful!
— Katie Wood
Ingredients
- 3 lbs beef chuck roast, cubed into 2-inch pieces
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 tablespoon vegetable oil
- 1 large white onion, diced
- 4 cloves garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cups beef bone broth
- 6 servings of high-protein ramen noodles
- 1 cup fresh cilantro, chopped
- 1 cup white onion, finely diced for garnish
- 2 limes , quartered
Instructions
- Heat vegetable oil in a heavy-bottomed pot over medium-high heat and sear the beef cubes until browned on all sides.
- Toast the dried chiles in a dry skillet for 1-2 minutes until fragrant, then soak in hot water for 10 minutes to rehydrate.
- Blend the rehydrated chiles with 1 cup of the soaking liquid, diced onion, garlic, oregano, cumin, and cinnamon until a smooth paste is formed.
- Transfer the chile paste to the pot with the beef and pour in the beef bone broth.
- Bring the mixture to a boil, then reduce heat to low and simmer covered for 3 to 4 hours until the beef is tender enough to shred.
- Remove beef from the pot, shred using two forks, and return the meat to the liquid (consomé).
- In a separate pot, cook the ramen noodles according to package instructions and drain.
- Divide the noodles into six bowls, ladle the beef and consomé over the noodles, and garnish with cilantro, diced onion, and lime wedges.
