High Protein Birria Ramen
Indulge in the bold and hearty flavors of **High Protein Birria Ramen**, a fusion dish that takes traditional Mexican birria and pairs it with the comforting texture of ramen noodles. This recipe features tender, slow-simmered beef chuck roast infused with the smoky richness of guajillo and ancho chilies, cumin, oregano, and a touch of cinnamon, all steeped in a savory beef broth. The dish gets an extra protein boost with marinated tofu cubes, making it a satisfying option for meat lovers and plant-based enthusiasts alike. Topped with fresh cilantro, crunchy radishes, and a zesty squeeze of lime, each bowl delivers an explosion of flavor and texture. Perfect for cozy nights, this **protein-packed birria ramen** combines slow-cooked depth with the quick convenience of ramen noodles, creating a recipe that is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 14 oz can diced tomatoes
- 6 cups beef broth
- 1 large onion
- 6 garlic cloves
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 2 tsp ground cumin
- 0.5 tsp ground cinnamon
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 4 packets ramen noodles
- 14 oz block extra firm tofu
- 2 tbsp soy sauce
- 1 lime
- 0.5 cup fresh cilantro
- 3 radishes
Instructions
Remove the stems and seeds from the guajillo and ancho chilies. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
In a blender, combine the soaked chilies, diced tomatoes, and 2 cups of beef broth. Blend until smooth and set aside.
Season the beef chuck roast with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
Remove the beef from the pot. Lower the heat to medium and add chopped onions and minced garlic. Cook until the onions are translucent.
Pour in the blended chili mixture and apple cider vinegar. Add bay leaves, ground cumin, ground cinnamon, and dried oregano. Stir to combine.
Return the beef to the pot and cover it with the remaining beef broth. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 3 hours or until the beef is tender and can be easily shredded.
While the beef cooks, drain and press the extra firm tofu to remove excess moisture. Cut into small cubes and marinate in soy sauce for at least 20 minutes.
Once the beef is ready, remove it from the pot and shred using two forks. Return the shredded beef to the pot and stir.
Bring a separate pot of water to boil. Cook ramen noodles according to package instructions, then drain.
In a serving bowl, place a portion of cooked noodles and tofu cubes. Ladle the birria broth and beef over the top.
Slice the radishes thinly, and chop the fresh cilantro. Garnish each bowl with radish slices, chopped cilantro, and a lime wedge on the side to squeeze over before eating.
Serve immediately and enjoy your high-protein birria ramen!
Nutrition Facts
Calories |
4947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.2 g | 331% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 15594 mg | 678% | |
| Total Carbohydrate | 384.2 g | 140% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 63.4 g | ||
| Protein | 307.8 g | 616% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3364 mg | 259% | |
| Iron | 50.6 mg | 281% | |
| Potassium | 7797 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
