Low Sodium Birria Ramen

Transform your comfort food game with this savory and satisfying Low Sodium Birria Ramen, a heart-healthy twist on a trendy fusion dish. Tender chunks of beef chuck roast are slow-cooked in a rich, aromatic chili-based broth made with guajillo and ancho chilies, fragrant spices, and low-sodium beef stock, delivering deep, smoky flavors without the sodium overload. Paired with springy, unseasoned instant ramen noodles and topped with fresh garnishes like crisp radish slices, vibrant cilantro, and a zesty squeeze of lime, this dish balances indulgence with wellness. Perfect for a cozy dinner or a special occasion, this recipe is proof you don’t have to compromise on flavor for a lower-sodium meal. Healthy birria ramen has never been so comforting!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 4 units dried guajillo chilies
• 2 units dried ancho chilies
• 1 large onion
• 6 units garlic cloves
• 3 units bay leaves
• 1 unit cinnamon stick
• 3 tablespoons apple cider vinegar
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
• 4 cups beef broth, low sodium
• 8 ounces unseasoned instant ramen noodles
• 0.5 cup fresh cilantro, chopped
• 4 units radishes, thinly sliced
• 2 units lime wedges

Directions

Step 1

Preheat oven to 300°F (150°C).

Step 2

Cut the beef chuck roast into large chunks and set aside.

Step 3

In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 2 minutes until fragrant. Do not burn them.

Step 4

Remove stems and seeds from the chilies, and soak them in hot water for 15 minutes to soften.

Step 5

Meanwhile, in a Dutch oven, add the beef chunks and brown them on all sides over medium-high heat. Once browned, remove them from the pot and set aside.

Step 6

Add the large onion, cut into quarters, and whole garlic cloves, peeled, to the pot, using the rendered fat to sauté until lightly caramelized.

Step 7

Transfer the softened chilies, sautéed onion, and garlic to a blender. Add apple cider vinegar, ground cumin, dried oregano, and black pepper. Blend until smooth to form a paste.

Step 8

Return the beef to the Dutch oven, pour the chili paste over, and add the low sodium beef broth, bay leaves, and cinnamon stick.

Step 9

Cover the pot and transfer to the preheated oven. Slow-cook for about 2.5 to 3 hours, or until the beef is tender and shreds easily.

Step 10

Remove the beef from the broth and shred with forks. Strain the broth to remove solids and return to the Dutch oven.

Step 11

In a separate large pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.

Step 12

To assemble, divide the ramen noodles among bowls. Top with a generous portion of shredded beef and ladle hot birria broth over.

Step 13

Garnish with chopped cilantro and thinly sliced radishes. Serve with lime wedges on the side.

Nutrition Facts

Serving size	(2610.4g)

Amount per serving	% Daily Value*
Calories	3714.3

Total Fat 229.3g	0%
Saturated Fat 92.4g	0%
Polyunsaturated Fat g
Cholesterol 680.4mg	0%
Sodium 1216.5mg	0%
Total Carbohydrate 223.2g	0%
Dietary Fiber 33.3g	0%
Total Sugars 17.9g
Protein 208.1g	0%

Vitamin D 0IU	0%
Calcium 476.4mg	0%
Iron 45.9mg	0%
Potassium 5559.9mg	0%

*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.

Source of Calories

Fat: 54.5%

Protein: 22.0%

Carbs: 23.6%