You Should Melt the Brie in Your Spicy Instant Ramen
I’ve been adding cheese to my instant ramen for as long as I’ve been eating instant ramen (almost 30 years). When I was a teenager, I would grind up a pack of Maruchan instant noodles, add them to a large paper coffee cup, and then fill the cup with piping hot water from the hot water dispenser at my local corner store. As soon as the noodles got too soft, I drained most of the water, added seasonings, then tore a strip of cheese into four equal pieces and stuck them into the noodles. I would leave it for a minute or two and then enjoy what can only be described as “an unholy mass of salted, overcooked noodles held together with too much cheese.” It was good.
Bree Shin Ramyun has a similar spirit but is a bit more refined. There are a few different “recipes” floating around on various social media platforms, but the gist is simple: add brie to a spicy ramen, preferably Shin brand name, and let it melt to make a creamy, fancy broth that has a bit of spiciness in it. heat. (Some ramen drinkers recommend replacing the water with milk , but The Kitchn found this softened the spices too well.)
You don’t get the cheesy cravings you get with mozzarella, but this creamy broth is wonderful, and you get chewy little pieces of mushroom skins and sometimes melted brie drops. This is a fun little adventure for your mouth.
To make brie shin ramyun, all you need to do is take some instant brie ramen (or your favorite brand of spicy ramen), cook it according to package instructions, and then add as much brie as you want. ( This person added a whole wheel.) I added two ounces, stirred it to melt completely, then added an extra piece on top and let it melt , but not completely , for a little cheesy texture contrast. I would also like to add some green onions, but unfortunately there were none. (However, you should add some green onions. This is the perfect onion accent for all this richness.)