Save A rich and creamy fusion of classic ramen and Mexican queso, featuring tender noodles in a cheesy, savory broth with vibrant toppings.
I made this for my friends after a long workday and there were smiles all around. Everyone loved the unexpected blend of flavors and how satisfying the cheese sauce made a simple noodle bowl.
Ingredients
- Low-sodium vegetable broth: 6 cups
- Ramen noodles: 2 packs (about 7 oz each), discard seasoning
- Olive oil: 1 tablespoon
- Garlic: 3 cloves, minced
- Onion: 1 small, finely chopped
- Ground cumin: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Cayenne pepper: 1/4 teaspoon (optional)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Unsalted butter: 2 tablespoons
- All-purpose flour: 2 tablespoons
- Whole milk: 1 1/2 cups
- Cheddar cheese: 1 1/2 cups, shredded
- Monterey Jack cheese: 1 cup, shredded
- Canned diced green chilies: 1/4 cup (mild or hot, drained)
- Hot sauce: 1 teaspoon (optional)
- Corn kernels: 1/2 cup (fresh or thawed from frozen)
- Jalapeños: 1/4 cup, sliced (fresh or pickled)
- Fresh cilantro: 1/4 cup, chopped
- Tomatoes: 1/2 cup, diced
- Green onions: 2, thinly sliced
- Lime wedges: for serving
Instructions
- Sauté aromatics:
- Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic, cumin, smoked paprika, cayenne, salt, and black pepper. Cook 1 minute until fragrant.
- Simmer broth:
- Pour in vegetable broth and bring to a simmer.
- Prepare queso cheese sauce:
- In a separate saucepan, melt butter over medium heat. Add flour, whisk constantly for 1 minute to form a roux. Slowly whisk in milk until smooth and cook until slightly thickened, about 2 to 3 minutes.
- Melt cheeses:
- Reduce heat to low, add cheddar, Monterey Jack, and green chilies. Stir until cheese is melted and sauce is smooth. Add hot sauce if using. Remove from heat.
- Cook noodles:
- Add ramen noodles to simmering broth. Cook according to package instructions, about 3 to 4 minutes, until just tender.
- Combine noodle soup and cheese:
- Stir queso cheese sauce into noodle pot. Mix well for a creamy, cheesy soup.
- Garnish and serve:
- Ladle into bowls. Top with corn, jalapeños, cilantro, diced tomatoes, and green onions. Serve with lime wedges.
Save When my cousin visited from Mexico, this queso ramen became the highlight of our family lunch. Now my niece requests it every time she stays over.
Required Tools
Large pot, saucepan, whisk, ladle, chef’s knife, cutting board
Allergen Information
Contains: Milk, Wheat (gluten), possible soy (in ramen noodles). Contains cheese and milk, not suitable for dairy allergies. Contains wheat/gluten, use gluten-free alternatives if needed.
Nutritional Information (per serving)
Calories: 580. Total Fat: 27 g. Carbohydrates: 64 g. Protein: 19 g.
Save Add a squeeze of lime before eating for a fresh zest. Enjoy this fusion bowl warm for ultimate comfort.
Cooking Questions
- → Can I make this dish gluten-free?
Yes. Use gluten-free flour and gluten-free ramen noodles for a safe, delicious alternative.
- → What protein can I add for extra heartiness?
Top with poached eggs or sautéed tofu for a vegetarian option, or add cooked ground beef or chorizo if preferred.
- → Which toppings work best for extra flavor?
Corn, jalapeños, cilantro, diced tomatoes, and green onions complement the cheesy broth perfectly. Add lime for brightness.
- → Can I use other cheeses for the sauce?
Absolutely. Try pepper jack, mozzarella, or any melty cheese you enjoy for variation in flavor.
- → What beverages pair well with this dish?
A crisp Mexican lager or citrusy IPA are excellent choices to balance the richness and spice.