Buzz
For nearly three decades, I've been adding cheese to my instant ramen. As a teenager, I'd crush a pack of Maruchan noodles, drop them into a large coffee cup, and pour hot water from the corner store’s dispenser. After softening the noodles, I’d drain most of the water, mix in the seasoning, then tear a string cheese into four parts and shove it into the noodles. A couple of minutes later, I’d dive into what could only be called 'an unholy blend of over-seasoned, mushy noodles bound together by an absurd amount of cheese.' It was actually pretty good.
Brie Shin ramyun is a more refined take on the classic, blending simplicity with sophistication. There are variations circulating on social media, but the concept is clear: Add brie to spicy ramen (preferably Shin brand) and let it melt to form a creamy, tangy broth that balances out the heat. Some ramen influencers suggest replacing water with milk, though The Kitchn discovered it tempers the spice a bit too much.
While you won’t get the signature cheese pull of mozzarella, the rich, creamy broth is a delightful treat. You'll also enjoy chewy bits of mushroom-like rind and occasional gooey clumps of melted brie. It's a fun, flavorful surprise with each bite.
Making brie Shin ramyun is simple: grab a pack of Shin instant ramen (or any spicy ramen you prefer), cook it as per the package instructions, and then stir in some brie cheese to your liking. (This person used an entire wheel.) I added two ounces, mixed it in until it fully melted, then topped it with an extra slice to let it get melty but not completely melted, providing a satisfying cheesy contrast in texture. I would have liked to throw in some scallions, but I was out. (Definitely add some though – they’re the perfect aromatic balance to all the richness.)
