Birria Ramen

Step 1

Bring a medium pot of water to a boil.

Step 2

If 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 3

Crack 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 4

As 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 5

Add 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.