Mediterranean Diet Birria Ramen

Elevate your ramen night with a bold fusion of flavors in this Mediterranean Diet Birria Ramen. Combining the rich, slow-cooked essence of birria with nutrient-packed Mediterranean ingredients, this dish is both hearty and wholesome. Tender chunks of lamb shoulder are simmered with aromatic spices like cinnamon, oregano, and cumin, then paired with vibrant veggies such as zucchini, carrots, and fresh spinach for a colorful, satisfying stew. Served over earthy whole-grain ramen noodles and garnished with fresh parsley, cilantro, and a bright squeeze of lemon, this recipe seamlessly blends global cuisines while staying true to nutrient-rich Mediterranean principles. Perfect for a cozy family dinner or an impressive gathering, this dish will leave everyone craving a second bowl!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 2 tablespoons Extra virgin olive oil
• 500 grams Boneless lamb shoulder, cut into cubes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Onion, chopped
• 4 Garlic cloves, minced
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 2 Bay leaves
• 1 Cinnamon stick
• 400 grams Canned tomatoes, crushed
• 1 liter Vegetable stock
• 1 medium Carrot, sliced
• 1 medium Zucchini, sliced
• 1 teaspoon Chili powder
• 100 grams Fresh spinach
• 200 grams Whole grain ramen noodles
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Fresh cilantro, chopped
• 4 Lemon wedges

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the lamb cubes, season with salt and pepper, and brown on all sides for about 5-7 minutes.

Step 2

Remove the lamb from the pot and set aside. In the same pot, add the chopped onion and garlic, sautéing until fragrant and translucent, approximately 3-4 minutes.

Step 3

Add the oregano, cumin, bay leaves, and cinnamon stick to the onions. Stir in the crushed tomatoes and let cook for 5 minutes.

Step 4

Return the lamb to the pot, along with the vegetable stock. Bring to a simmer and cover, letting it cook on low heat for about 1.5 hours until the lamb is tender.

Step 5

Stir in the sliced carrot, zucchini, and chili powder. Simmer for an additional 10 minutes, or until the vegetables are tender.

Step 6

While the stew is cooking, prepare the ramen noodles according to package instructions. Drain and set aside.

Step 7

Once the stew is ready, remove the bay leaves and cinnamon stick, then stir in the fresh spinach until wilted.

Step 8

To serve, place a portion of cooked ramen noodles in a bowl, ladle the lamb and vegetable stew over the noodles.

Step 9

Garnish with freshly chopped parsley and cilantro, and serve with a lemon wedge on the side for an extra burst of freshness.

Nutrition Facts

Serving size	(2634.8g)

Amount per serving	% Daily Value*
Calories	2616.3

Total Fat 146.1g	0%
Saturated Fat 47.2g	0%
Polyunsaturated Fat 3.0g
Cholesterol 375mg	0%
Sodium 7435.8mg	0%
Total Carbohydrate 216.3g	0%
Dietary Fiber 42.4g	0%
Total Sugars 43.5g
Protein 135.5g	0%

Vitamin D 0IU	0%
Calcium 580.1mg	0%
Iron 27.3mg	0%
Potassium 5103.5mg	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: 48.3%

Protein: 19.9%

Carbs: 31.8%