Blackstone Birria Ramen with Bok Choy & Enoki Mushrooms
If the cookout and ramen night had a baby, this fire Birria Ramen fusion would be it!
This Birria Ramen brings together the smoky, rich beefiness of birria with the slurpable comfort of ramen noodles — all made on the griddle. Add in some bok choy for freshness and enoki mushrooms for texture, and you’ve got a street-food-level fusion bowl that’s begging to be filmed, shared, and devoured. Try making this with Blackstone’s special twist for a unique Blackstone Birria Ramen experience.
Blackstone Birria Ramen with Bok Choy & Enoki Mushrooms
Ingredients
Protein & Broth
- 1 –2 cups shredded birria beef reheated in its consommé
- 2 –3 cups birria consommé strained and kept warm in a foil pan or small pot on the griddle
Noodles & Veggies
- 2 packs ramen noodles discard the seasoning packets
- 2 baby bok choy halved lengthwise
- 1 cup enoki mushrooms trimmed and separated
- 2 green onions sliced
- 1 Tbsp soy sauce
- 1 tsp rice vinegar
- 1-2 Tbsp white miso paste
Toppings
- Chili oil or sesame oil drizzle
- Lime wedges
- Chopped cilantro and diced onion
- Soft-boiled egg
- Sesame seeds and/or nori for garnish
Instructions
- Fire up your Blackstone to medium heat (around 400°F). Keep your consommé warm in a small pot or foil pan on one side of the griddle. Whisk in miso, soy sauce, and rice vinegar for that ramen-style flavor base.
- Precook ramen noodles, drain and toss lightly in sesame oil. Set aside.
- Drop the shredded birria onto the hot griddle. Let it crisp up for 2–3 minutes until the edges caramelize. Push it to a cooler side to keep warm.
- Add a drizzle of oil and sear your bok choy cut-side down for about 2 minutes until it’s smoky and tender. Add the enoki mushrooms with a splash of soy sauce and sauté just until softened. Toss in your green onions for 30 seconds at the end.
- Place noodles in a bowl. Add the crispy birria, bok choy, and mushrooms on top. Then ladle in the hot consommé.
- Garnish with cilantro, onion, sesame seeds, a drizzle of chili oil, and a squeeze of lime.
Cookout Tips
- Add a soft-boiled egg or serve with a crispy quesataco on the side for dunking.
- Foil pans: Use them to warm broth, boil noodles, or hold ingredients while you plate, especially when cooking Blackstone Birria Ramen.
- Two-zone cooking. Keep one side hot for searing and the other low for simmering or holding.
- Meal prep hack. Keep noodles and broth separate until serving so they don’t soak up all the liquid.
- Creamy upgrade: Stir in a spoon of queso fresco or a splash of coconut milk for a smooth finish.
- Heat lovers: Add a spoonful of chili paste or adobo sauce for extra kick.
Wrapping It Up: When Ramen Meets the Cookout
When you throw birria and ramen on the Blackstone, you’re not just making dinner — you’re making a moment by creating a one-of-a-kind Blackstone Birria Ramen dish.
This isn’t fancy, it’s just flavor-forward–ramen with a little grill smoke.
So next time you’ve got leftover birria, skip the tacos and whip up a batch of this ramen instead. Trust me — once you hear that first slurp, this Blackstone Birria Ramen will go in your regular rotation.
Now go fire up that griddle, crank up the playlist, and keep showing folks that meal prep (and cookout food) doesn’t have to taste like meal prep.
🔥 Stay hungry, stay curious, and keep whipping it up — cookout style!
