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First off, what sort of ramen are you making? Is it the instant stuff with the flavor packets or are you actually making ramen broth from scratch and using half way decent noodles?
If you want the cheesy thing, but, not so thick that its no longer ramen, prepare your broth in whatever way you would otherwise make it. If you are using 1-2 cups of ramen broth, add about 1 teaspoon of rice and boil until the rice is very soft. Add your cheese. Make sure its a good cheese that melts well like Butterkaise or perhaps, Muenster. Use an immersion blender (or a food processor if you don't have an immersion blender) to blend the rice into your broth like you would in a bisque. The rice should help emulsify the cheese into the broth without making the broth too thick.
Prepare your noodles in a separate pot of boiling water. Strain and add to your emulsified broth.
You'll have to use a bit of trial and error with the rice amount to get the consistency you want.
Good luck.
If you want the cheesy thing, but, not so thick that its no longer ramen, prepare your broth in whatever way you would otherwise make it. If you are using 1-2 cups of ramen broth, add about 1 teaspoon of rice and boil until the rice is very soft. Add your cheese. Make sure its a good cheese that melts well like Butterkaise or perhaps, Muenster. Use an immersion blender (or a food processor if you don't have an immersion blender) to blend the rice into your broth like you would in a bisque. The rice should help emulsify the cheese into the broth without making the broth too thick.
Prepare your noodles in a separate pot of boiling water. Strain and add to your emulsified broth.
You'll have to use a bit of trial and error with the rice amount to get the consistency you want.
Good luck.
