The leftover birria broth, or consomé, from a pot of birria is delicious and versatile, and can be repurposed in the kitchen in a number of ways. Use it like stock, to cook beans, and infuse them with all the flavors of the birria, or stretch it into another meal by dropping in some matzo balls to poach. If you’ve only got a little left, you can make a quick, comforting noodle dish, garnished with fresh herbs and a little onion. This recipe works well with instant ramen noodles, pulled from a package, though fresh noodles are great, too.
- Serves: 1 person
- 2cups leftover birria broth, with or without meat
- Kosher salt, as needed
- 1(3-ounce) portion instant ramen noodles
- 1spring onion, chopped, or 1 tablespoon chopped red or white onion
- Chopped or torn fresh cilantro or oregano leaves
- 1lime, quartered
Step 1Bring a medium pot of water to a boil.
Step 2If there’s meat on the bone in your leftover birria broth, pull it off the bone, shred it with your fingers or a fork, and return it to the broth. In a small pot, heat the broth over medium — if it’s thick, add a splash of water to make it soupy. When it comes to a simmer, taste for seasoning and adjust if needed with salt. Turn the heat down to low.
Step 3Crack the egg into a small bowl, then carefully slide it into the broth. Once the white is completely set but the yolk is still soft, turn off the heat.
Step 4As soon as you add the egg to the broth, add the noodles to the boiling water and simmer according to package instructions until cooked, about 2 minutes; drain.
Step 5Add the cooked noodles to a bowl then gently spoon the egg and broth on top. Garnish with onion and herbs, and top with a squeeze of lime juice.