Cheese ramen or mac and cheese? Honestly, why choose?
This bowl of comfort brings the best of both worlds—bouncy ramen noodles swimming in a creamy, buttery (but still light) cheese broth made with mild cheddar, cheese spread, and a hit of garlic powder. It’s topped with chopped chives, a perfectly runny egg, and a drizzle of chili oil for a little kick. It’s fast, easy, and on the table in 15 minutes. A quick fix for the soul—rich, satisfying, and full of Asian-American comfort food goodness.
Pro tips
- This cheesy ramen is super versatile—feel free to make it your own!
- Add protein: Stir in seared shrimp, leftover rotisserie chicken, tofu, or ground meat like chicken or pork.
- Toss in veggies: Boost the broth with quick-cooking veggies like spinach, shiitake mushrooms, snap peas, bok choy, edamame, broccoli rabe, sugar snaps, or baby corn.
- Go gluten-free: Swap ramen for rice noodles.
- Make it spicy: Add a spoonful of sambal oelek or an extra drizzle of chili oil.
Storage tips
- Make ahead: You can prep the cheese broth and boil the noodles ahead of time—just store them separately and reheat when ready to serve.
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: You can freeze just the cheese broth (without noodles) in a freezer-safe container for up to 3 months.
More super fast noodle recipes
15-Minute Cheese Ramen
This 15-minute bowl blends bouncy ramen noodles with a creamy cheddar-garlic broth, topped with a runny egg, chives, and a drizzle of chili oil. Fast, cozy, and full of Asian-American comfort food vibes.
Ingredients
- 10 ounces ramen noodles
- 3 ounces cheese spread - such as The Laughing Cow or Kraft Easy Cheese
- ½ cup grated cheddar - mild
- 1 ¼ cups vegetable broth - or dashi
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 1 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 2 tsp garlic powder
- ½ tsp ginger powder
- ½ tsp cayenne pepper - more or less to taste
- salt - to taste
- black pepper - to taste
For serving
- 2 soft-boiled eggs
- chili oil
- chopped chives
Instructions
- Boil ramen noodles according to the package instructions. Drain, when ready.
- In a medium sauce pot, heat the oil and butter over medium. Stir in garlic powder and ginger, then immediately pour in broth. Bring to a boil.
- Reduce heat to low and whisk in the cheese spread and cheddar. Add soy sauce, oyster sauce, cayenne pepper and black pepper. Keep stirring until the cheese is fully melted. Season with salt and pepper to your own taste.
- Divide ramen noodles among bowls, pour in the cheesy broth. Top with eggs, chives and chili oil. Enjoy while it’s hot!
Nutrition
Calories: 863kcalCarbohydrates: 97gProtein: 23gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 58mgSodium: 4196mgPotassium: 364mgFiber: 4gSugar: 4gVitamin A: 1171IUVitamin C: 1mgCalcium: 253mgIron: 6mg
Tried this recipe?Let us know how it was below!
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