What to add to ramen to make it high in protein?

I keep it simple and real: start with a high-quality meat like beef chuck or shank , then add easy mix-ins like soft-boiled eggs, tofu cubes, edamame, or collagen-rich bone broth . If I’m feeling bold, I’ll even stir in some Greek yogurt or miso paste for extra protein and depth of flavor. The key is to avoid powder and focus on whole-food upgrades that taste amazing and keep you full.

How much protein is in birria ramen?

That depends on how you build it — but in my version, a single serving of birria ramen (with beef, eggs, edamame, and bone broth) delivers at least 35–45 grams of protein . You can stretch that higher with toppings like extra meat, legumes, or collagen peptides. It’s a solid meal that fuels your body without weighing you down.

Is birria ramen good for you?

Absolutely — especially when you prep it right. It’s rich in protein, iron, and B vitamins from the beef, plus gut-friendly thanks to fermented add-ins like miso or bone broth. I like to balance the bold flavors with fresh veggies, and I go light on noodles or cheese when I’m watching calories. The spicy consomé also helps curb appetite, which is a plus when you’re trying to eat intentionally. My version is a healthy birria ramen option — high in protein, low in junk, and made with clean, whole ingredients.

What is birria ramen?

Birria ramen is a fusion dish that combines Mexican birria stew with Japanese ramen noodles. It features slow-cooked beef simmered in a chili-spiced broth, served over springy noodles and topped with ingredients like soft-boiled eggs, cilantro, and lime. The result is a spicy, savory bowl with deep, comforting flavors.

Birria Ramen Recipe – High-Protein, Bold & Comforting

Ingredients

Scale

2½ lbs beef chuck roast or shank
1 tbsp avocado oil
3 dried guajillo chiles, stems/seeds removed
2 dried ancho chiles
1 chipotle pepper in adobo sauce
½ onion, chopped
4 cloves garlic
1 tsp dried oregano
½ tsp ground cumin
3 whole cloves
1 cinnamon stick
4 cups beef broth (or bone broth for extra protein)
Salt to taste
1 tbsp apple cider vinegar
4 soft-boiled eggs
4 bundles ramen noodles (Koyo low-sodium or brown rice recommended)
1 cup shelled edamame
½ cup sliced radishes
½ lime (juice per bowl)
Chopped cilantro
Optional: Quesadilla cheese

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Instructions

Toast guajillo and ancho chiles in a dry pan for 30 seconds per side. Soak in hot water for 10 minutes.
Season beef with salt. Heat avocado oil in a large Dutch oven and sear beef on all sides until golden. Remove and set aside.
In a blender, combine soaked chiles (drained), chipotle, garlic, onion, oregano, cumin, cloves, vinegar, and 1 cup broth. Blend until smooth.
Return beef to pot. Pour in blended sauce and remaining 3 cups broth. Add cinnamon stick. Bring to a boil, cover, and simmer on low for 2½–3 hours (or pressure cook 60–70 mins). Shred beef and return to pot.
Cook ramen noodles according to package directions. Drain and set aside.
Assemble bowls: divide noodles, add broth and shredded beef. Top with soft-boiled egg halves, edamame, radishes, cilantro, and lime juice. Add cheese if desired.
Optional protein boost: stir in 1 scoop unflavored collagen peptides or ½ cup nonfat Greek yogurt whisked into hot broth.

Notes

Use bone broth instead of water for deeper flavor and extra protein. Brown rice ramen holds up well and reheats beautifully.

Author: Dad Mark
Prep Time: 25 minutes
Cook Time: 3 hours
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Japanese Fusion