I’ve been making different versions of this since college!! (Started off with ramen in the dorm room microwave and a Kraft single lol…it’s come a long way.)
Sometimes I make a cleaned up version, sometimes I use all the indulgent stuff. My go-to way is plant-based butter, coconut milk, regular cheddar and my fave brown rice ramen!
ALL THE DETAILS and how to customize:
Any noodle will work..udon, rice noodles, even pasta! I love using Lotus Foods brown rice & millet ramen or knife cut noodles from any Asian grocery store. My fave sriracha is Fix Hot Sauce.
salted butter, regular milk for heavy cream for extra thick sauce + @tillamook cheddar
Plant-based butter, vegan cheddar (I like Violife Foods), unsweetened coconut milk or Nutpods oat milk creamer.
FINALLY, the recipe I made a couple years back has a home online. Until now, it's been floating around in an Instagram caption!
Think french onion soup vibes, but creamier with pasta and more varieties of the best kind of cheeses - gruyere, goat cheese and burrata on top. Oh, and also, crispy prosciutto!! All of the best flavors.
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