Cheese Cury Ramen

Cheesy and fragrant, an unforgettable take on a classic comfort food.

prodlink-Real California Milk


  • 6 Packs Frozen ramen noodles
  • 12pcs. Sliced Chashu
  • 70g. Miso Tare
  • 35g. Aka Miso (Red Miso)
  • 400mL Full Cream Milk
  • 1.5L Water
  • 1-1/2 cube Mild Japanese Curry Roux
  • 10g. Mirin
  • 200g. California Colby, cubed
  • Previously Prepared Soy Egg
  • 1 cube Chicken Boullion
  • 30g. Scallions, chopped
  • 120g. Canned Corn, drained
  • 50g. Point Reyes Toma, grated
  • 1 pack Roasted Nori Sheets (snack size pack)
  • 120mL Soy Sauce
  • 60g. White Sugar

How to Cook

Boil and peel 4pcs. of eggs. In a small bowl, combine soy sauce, sugar, and water. Marinate the peeled cooked egg for atleast 4 hours to overnight.
Combine 200g. California Colby, cubed and 400mL Full Cream Milk in a pot. Simmer until the cheese is melted.
Combine the following in a pot:
  • 1.5L of water,
  • 2Tbsp. of Liquid Chicken Boullion,
  • 1-1/2 cube Mild Japanese Curry Roux,
  • 70g. Miso Tare,
  • 35g. Aka Miso (Red Miso),
  • 10g. Mirin
Simmer until all ingredients are melted.
Cook the noodles in a pot of boiling water, as instructed in a package. Note: Do not cook the noodles hours before serving to prevent the noodle from clumping up. Spoon 1/2 cup f the cheesebase at the bottom of the bowl. Drain the noodles then place in the middle. Ladel 1-1/2 cup of curry broth over the noodles.
Add the toppings. Add 2pcs sliced Chashu. Add Corn. Add Scallions. Add Soy eggs. Add the marinated eggs sliced.
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