Birria Ramen with Melted Cheese and Jammy Egg Tips, FAQ & printable recipe

Tips for success

To get the perfect jammy egg, bring the water to a rolling boil before adding the eggs. Use a slotted spoon to lower them in gently.

After 6 minutes, transfer them to an ice bath immediately to stop the cooking. The ice bath also makes the eggs easier to peel – tap them gently on the counter and roll them under your palm to loosen the shell.

When melting the cheese, a kitchen torch gives you the most control – you can melt the cheese evenly without overheating the broth. If you don't have a torch, the broiler works well, but watch it closely because cheese can go from bubbly to burnt in seconds.

For the best presentation, place the cheese so it hangs slightly over the edge of the beef, creating a dramatic pull when you lift the noodles.

Variations

• Chicken Birria Ramen: Swap the beef chuck for boneless, skinless chicken thighs. Simmer until tender, about 30 minutes, then shred. Reduce the cooking time and use chicken broth instead of beef broth.
• Spicy Birria Ramen: Add 1-2 dried chiles de árbol to the pot for extra heat. Or stir in a teaspoon of chili oil or sriracha to the finished consommé for a fiery kick.
• Vegetarian Birria Ramen: Use mushroom broth and substitute the beef with portobello mushrooms or jackfruit. Simmer the mushrooms in the consommé for depth. Omit the beef and use extra cheese or tofu for protein.
• Birria Ramen with Crispy Cheese: After melting the cheese, let it crisp up slightly on the edges before serving. Or make a crispy cheese frico by sprinkling cheese on a hot skillet and letting it brown, then breaking it over the bowl.

Storage and make-ahead

Fridge

Store leftover consommé and beef in an airtight container in the refrigerator for up to 3 days. Keep noodles and eggs separate to avoid sogginess.

Freezer

The consommé and beef can be frozen for up to 3 months. Cool completely, then transfer to a freezer-safe container.

Reheat

Reheat the consommé gently on the stovetop until simmering. Add the noodles and beef, and heat through.

Leftover consommé and shredded beef can be stored in an airtight container in the refrigerator for up to 3 days. The noodles and eggs are best eaten fresh, but if you have leftovers, store them separately from the consommé to prevent sogginess.

The consommé and shredded beef can be made up to 2 days ahead. Let it cool completely, then refrigerate in an airtight container.

Reheat gently on the stovetop before serving. The eggs can be soft-boiled a day ahead and kept in the refrigerator, but they are best when fresh.

Serving ideas

Serve the birria ramen in deep bowls, with the consommé piping hot. Provide chopsticks and spoons – the noodles and beef are best enjoyed with chopsticks, while the broth is perfect for sipping.

Add extra cilantro and maybe a squeeze of lime if you like a bright, citrusy note.

This dish is a meal in itself, but it pairs well with a simple side salad or some pickled vegetables to cut through the richness. For a casual dinner, serve it family-style with extra consommé on the side so everyone can add more broth to their bowl.

Frequently asked questions

Recipe card

Birria Ramen with Melted Cheese and Jammy Egg

Prep 20 minCook 45 minRest 10 minTotal 1 h 15 minServes 4

Ingredients

• 2 lb beef chuck, cut into large chunks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 medium onion, quartered
• 6 cloves garlic, peeled
• 2 medium tomatoes, roasted
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground cloves
• 4 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tsp kosher salt, plus more to taste
• 2 packs fresh ramen noodles
• 8 oz Oaxaca cheese, shredded
• 4 large eggs
• 1/4 cup fresh cilantro leaves, for serving

Instructions

1. In a large pot or Dutch oven over medium-high heat, sear the beef chuck chunks until browned on all sides, about 3-4 minutes per side. Transfer the beef to a plate. Add the onion and garlic to the pot and cook until softened, about 3 minutes. Add the dried chiles, tomatoes, cumin, oregano, cloves, and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, until the beef is fork-tender. Let it rest for 3 minutes before slicing.
2. Once the beef is tender, remove it from the pot and set aside. Carefully transfer the remaining broth, chiles, onions, garlic, and tomatoes to a blender. Blend until completely smooth. Strain the sauce through a fine-mesh strainer back into the pot, pressing on the solids to extract as much liquid as possible. Stir in the apple cider vinegar and salt. Simmer the consommé for 10 minutes.
3. While the consommé simmers, shred the cooked beef into bite-sized pieces using two forks. Return the shredded beef to the consommé and keep warm over low heat. Let it rest for 3 minutes before slicing.
4. Bring a small pot of water to a rolling boil. Gently lower the eggs into the water and boil for 6 minutes for a jammy yolk. Transfer the eggs to an ice bath and let cool for 2 minutes, then peel and halve.
5. Bring a large pot of water to a boil. Add the fresh ramen noodles and cook for 2 minutes, until springy and al dente. Drain well and divide the noodles among 4 deep ramen bowls.
6. Ladle about 3 cups of the hot birria consommé over the noodles in each bowl, or enough to cover the noodles generously.
7. Pile a generous portion of shredded birria beef on one side of each bowl. Blanket the beef with a layer of shredded Oaxaca cheese.
8. Use a kitchen torch to melt the cheese until bubbly and golden, or place the bowls under a hot broiler for 1-2 minutes.
9. Place two soft-boiled egg halves in each bowl, cut side up. Sprinkle with fresh cilantro leaves.

Contains: gluten, eggs, milk, soy

Food safety: The eggs in this recipe are soft-boiled and not fully cooked. Pregnant women, young children, older adults, and anyone with a weakened immune system should use pasteurized eggs.

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

45 g

Fat

38 g

Fiber

4 g

Sugar

6 g

Automatic estimate from the ingredient list, not laboratory-verified.