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You can adjust the amount of vegetable broth used to make this ramen as soupy as you like. This is probably a good tip for any recipe! The best time to taste test this recipe is before you have added the egg to the pot. When you’re using leftovers in a recipe it is important to taste along the way and adjust the seasonings to your preferences. This will result in a creamy soup where the egg becomes part of the broth. Let the soup cook for another 4-5 minutes, stirring constantly. Stir it all together quickly, then pour it back into the simmering soup and stir well. You can also whisk an egg in a medium bowl, then ladle in a 1/2 cup of the simmering broth. You can extend the cook time to 6-7 minutes, which will result in a firmer, more jammy yolk that is still very tasty in ramen soup. If you are concerned about eating a runny yolk, you have two options: This will give the whites time to set and will also soft cook the inside of the egg, resulting in a runny yolk that you can then mix into the rest of your soup. You will need to cook the egg in the simmering (NOT boiling) soup liquid for about 4 minutes. Yes, it is safe to eat soft-cooked eggs provided they are cooked correctly. (Use a larger pot, obviously.) I kept the serving size small because I was making soup just for myself and also because, as a leftover birria recipe, I didn’t want to make it necessary for you to have large amounts of meat or birria broth on hand. If you want to make more than one serving you can easily double or triple the amounts. This recipe makes enough for one big, steaming bowl of ramen noodle soup. This Recipe Makes One Big Bowl of Ramen Soup If you’re looking for ways to use up extra birria give this quick ramen recipe a try. The end result was a simple and satisfying bowl of ramen that’s ready in less than 30 minutes! The extra birria broth and shredded meat combined irresistibly with tender ramen noodles, a soft-cooked egg, and quick pickled red onions. See, we made quesabirria tacos this week and I had a bunch of leftover birria stew in the fridge. And while tomato soup or Instant Pot chicken soup are definitely cozy contenders, this time I decided to do something a little different. I’ve shared several family soup recipes since starting this little blog. It’s deep winter and the wind chill is predicted to be -45F this weekend, so that means one thing: time to make soup. This Recipe Makes One Big Bowl of Ramen Soup.