Instant ramen and processed american cheese.
Now, watch the Tasting Table video below with Chef Roy Choi.
A co-worker of mine sent me that video a few months ago and my first reaction was, “Cheese and ramen?” Cheese is the last thing that comes to mind when I think about Asian food. But after watching the video a few times, I started to think “This could actually be awesome…”
For whatever reason I never seemed to have the right combination of ingredients to give it a try and I forgot about it.
Consider my mind blown. (And my mouf.)
Normally, I’ll try a new recipe and it will be good, but I might not necessarily make it again. But THIS? THIS is how I’ll be making my ramen from now on. The cheese coats the noodles and thickens the broth, making this a rich, salty, creamy bowl of comfort. And although seemingly minor, the green onion adds an element of freshness that pairs brilliantly with the cheese.
I added a little hot sauce to give it a kick, which then made it taste almost like a Mexican queso dip. It was so freaking good!
It makes me a little sad to think about all the times I’ve eaten ramen, but without the cheese. So many wasted meals. This will definitely be the first meal I teach my children. They are the future and I want them to be well-prepared.
There’s no excuse for you not to try this right now. Do it. Go!
Oh, you need the recipe?
Also, while you’re here, check out Loco’l to Globo’l: The New Fast Food, a look at Chef Roy Choi and Daniel Patterson’s new fast food concept.