Queso Ramen Bowl Fusion (Print View)
Creamy ramen noodles with queso cheese sauce, topped with colorful veggies for a fusion delight.
# Components:
→ Broth & Noodles
01 - 6 cups low-sodium vegetable broth
02 - 2 packs ramen noodles, approximately 7 ounces each, seasoning packets discarded
03 - 1 tablespoon olive oil
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/4 teaspoon cayenne pepper, optional
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Queso Cheese Sauce
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 1/2 cups whole milk
14 - 1 1/2 cups shredded cheddar cheese
15 - 1 cup shredded Monterey Jack cheese
16 - 1/4 cup canned diced green chilies, drained
17 - 1 teaspoon hot sauce, optional
→ Toppings
18 - 1/2 cup corn kernels, fresh or thawed
19 - 1/4 cup sliced jalapeños, fresh or pickled
20 - 1/4 cup chopped fresh cilantro
21 - 1/2 cup diced tomatoes
22 - 2 green onions, thinly sliced
23 - Lime wedges, for serving
# Directions:
01 - In a large pot set over medium heat, add olive oil and sauté chopped onion for roughly 3 minutes until translucent. Incorporate minced garlic, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute until the mixture releases its fragrance.
02 - Pour vegetable broth into the pot with the aromatics and bring to a gentle simmer.
03 - In a separate saucepan over medium heat, melt unsalted butter. Add all-purpose flour, whisking constantly for 1 minute to form a roux. Gradually whisk in whole milk until the mixture becomes smooth. Cook for 2 to 3 minutes to gently thicken.
04 - Reduce the heat to low, then add shredded cheddar, shredded Monterey Jack cheese, and drained green chilies. Stir until completely melted and the sauce achieves a creamy consistency. Incorporate hot sauce if desired, then remove from heat.
05 - Add the ramen noodles to the simmering broth and cook according to package instructions, typically 3 to 4 minutes, until just tender.
06 - Stir the prepared queso cheese sauce into the pot with noodles and broth. Mix thoroughly until a homogenous, silky soup forms.
07 - Ladle the hot queso ramen into individual bowls. Finish with toppings: corn kernels, sliced jalapeños, fresh cilantro, diced tomatoes, and green onions. Serve immediately with lime wedges.
# Expert Advice:
01 -
- Cheesy comfort food meets spicy ramen
- Ready in just 30 minutes for easy weeknight meals
02 -
- Contains milk and cheese, unsuitable for dairy allergies.
- Swap flour and noodles for gluten-free alternatives if needed.
03 -
- Top with poached eggs or sautéed tofu for protein.
- Pair with a crisp Mexican lager or citrusy IPA.