Ingredients
- 1 recipe Birria - meat separated from broth.
- 4 tablespoons miso
- 1 recipe Noodles
- 1 package street tacos (corn tacos preferred, but flour is fine if you don't like corn ones.)
- Corn
- 1/2 onion
- 1 batch of Seasoned Eggs
- Pico de Gallo
- Oaxaca cheese (substitute string-cheese if you can't find it.)
- 3/4 cup white or yellow miso paste
Equipment
Method
- Thinly slice white onion, and rinse it in cold running water for 30 seconds, then drain.
- Turn on oven as low as it goes, and use that to heat your ramen bowls. Ramen bowls are always pre-heated so that it doesn't suck the heat out of your food.
- Heat broth in a pot. Scoop off the oil from the top and reserve. There's no need to be too careful here. Anything you don't scoop gets blended in, and anything you do scoop is used to dipping tacos and as aroma oil.
- Heat another pot of water.
- Add miso paste and blend.
- Pour a bowl of hot tap water, and transfer in as many eggs as you wish to serve.
- Heat a flat griddle or large pan over medium heat.
- Dip tacos in the oil on the top of the broth, then place oil side down on the griddle. Add add Oaxaca cheese and fold over to make a small quesotaco. Flip when one side is a little crispy.
- Cook noodles. Right before you need to strain them, remove bowl from the oven, add the amount of broth you want. Add the noodles. Add a tablespoon of the oil from the broth. Arrange beef, onion, pico de gallo, corn, the egg, and a quesotaco. Serve immediately.