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Two approaches leap out at me.
1. If you want flavor and not texture, make an infusion. Hold the stock at a very gentle simmer, or even under that, and drop in a big rind of Parmesan. Cook 5 minutes or so, then shut off the heat and let cool. Strain well.
2. If you want actual cheese in the broth, melt the cheese with a little sodium citrate dissolved in water or clear broth. Then puree this into the stock. The cheese will have the melting properties of Velveeta but whatever flavor the cheese started with.
Personally I am boggled at the idea of cheese ramen, but whatever floats your boat.
1. If you want flavor and not texture, make an infusion. Hold the stock at a very gentle simmer, or even under that, and drop in a big rind of Parmesan. Cook 5 minutes or so, then shut off the heat and let cool. Strain well.
2. If you want actual cheese in the broth, melt the cheese with a little sodium citrate dissolved in water or clear broth. Then puree this into the stock. The cheese will have the melting properties of Velveeta but whatever flavor the cheese started with.
Personally I am boggled at the idea of cheese ramen, but whatever floats your boat.
