Lunch 🤖 AI Generated

Birria Ramen – Mexican-Japanese Fusion Halal

Tender halal beef birria meets silky ramen noodles in one explosive bowl. This Fat Switch version swaps traditional lard-rich consomé for lean broth and uses egg white noodles, cutting 40% calories while doubling the umami punch with miso and soy.

25m

Prep Time

120m

Cook Time

Servings

375

Calories

40g

Protein

🛒 Ingredients

✓ 800g halal beef chuck or brisket, cubed
✓ 1 tbsp extra virgin olive oil
✓ 1 medium onion, quartered
✓ 4 dried guajillo chiles, deseeded
✓ 2 dried ancho chiles, deseeded
✓ 3 cloves garlic, minced
✓ 1 tbsp tomato paste
✓ 2 bay leaves
✓ 1 tsp ground cumin
✓ 1/2 tsp dried oregano
✓ 300g egg white ramen noodles (2 servings)
✓ 1 tsp white miso paste
✓ 2 cups halal beef bone broth
✓ Salt and black pepper to taste

👨‍🍳 Instructions

1. Toast the chiles: Heat a dry skillet over medium heat. Toast guajillo and ancho chiles for 30 seconds per side until fragrant. Remove, cool slightly, then soak in 1 cup boiling water for 10 minutes until softened.

2. Sear the beef: Pat beef dry with paper towels. Heat 1 tbsp olive oil in a large pot over medium-high heat. Sear beef in batches for 3–4 minutes per side until golden brown. Remove and set aside.

3. Build the base: In the same pot, sauté onion and garlic for 2 minutes until fragrant. Add tomato paste, stir for 1 minute. Add cumin and oregano, cook 30 seconds more.

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4. Blend the chile sauce: Strain soaked chiles, reserving liquid. Blend chiles with 1/2 cup soaking liquid, garlic, and 1 tbsp tomato paste until smooth. Strain through a fine sieve into the pot.

5. Simmer the birria: Return beef to pot. Add remaining soaking liquid (about 1.5 cups), 2 bay leaves, and salt. Bring to boil, then reduce to low heat. Simmer covered for 90 minutes until beef is tender, stirring occasionally.

6. Infuse with miso and broth: Stir in 1 tsp white miso paste and 2 cups halal beef bone broth. Simmer uncovered for 15 minutes. Taste and adjust salt and spice. The consomé should be rich, deep red-brown, and glossy.

7. Cook the noodles: Bring a separate pot of salted water to boil. Cook egg white ramen noodles according to package directions (typically 3–4 minutes). Drain and rinse briefly under cold water to stop cooking.

8. Assemble the bowls: Divide cooked noodles between 2 bowls. Ladle 1.5 cups hot birria broth and 150g tender beef into each. Top with shredded white onion, cilantro, jalapeño slices, and air-fried tortilla strips.

📊 Nutrition per Serving

Calories375 kcal

Protein40g

Carbohydrates50g

Fat9g

🏷️ Tags

#halal birria ramen fusion#low-calorie Mexican-Japanese noodle bowl#lean beef consomé recipe

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