Brie Shin Ramyun: The Creamiest Ramen Hack

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I didn’t think a spicy instant cup could get much better than it already is. Then one slow night I cut into a wheel of brie, dropped a few chunks into my ramen, and poured in milk instead of water. What came out was the creamiest, richest bowl I’ve ever pulled out of a microwave, and I haven’t made it any other way since.

This brie shin ramyun hack is exactly what it sounds like: a regular Shin Ramyun cup, a splash of whole milk, and about a quarter of a brie wheel, all melted together into a spicy, cheesy, almost velvety broth. It blew up on TikTok for good reason, and it lives in the same cozy world as the rest of my favorite ramen hacks.

If you’ve ever wondered whether brie is actually good in ramen, the answer is a loud yes. As it melts, the mild, buttery cheese rounds out Shin Ramyun’s signature heat and turns the broth silky instead of just spicy. It’s the same idea as my cream cheese ramen hack, only richer and a little more grown-up.

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It’s also part of my 13 Best Ramen Hacks EVER, if you want more delicious inspo.

What Makes Brie Shin Ramyun So Good

It is all about that broth. Swapping water for Shin Ramyun’s usual water with whole milk gives you a creamy base, and the brie melts down into it for a thick, cheesy finish that coats every noodle. You get heat, richness, and a savory depth that tastes like way more effort than it actually took.

The texture is the fun part. Right out of the microwave it looks thin and a little sad, but a few minutes of resting and stirring transforms it into something luxurious. It is spicy and creamy at the same time, which is a combo I’ll never get tired of.

What really sets it apart is the contrast. Shin Ramyun brings the bold, garlicky, spicy punch, and the brie softens it without burying it, so every bite is both fiery and smooth. A regular cheese slice melts into ramen just fine, but brie brings a buttery, slightly nutty depth that feels a little fancy for something you threw together in three minutes. It’s the kind of upgrade that costs almost nothing and makes a basic cup taste like a treat.

If you are on a brie kick and want to use the rest of that wheel for something totally different, these Cheesy Brie Mashed Potatoes turn instant potato cups into a melty, baked side that is just as quick and just as satisfying.

For another fast noodle hack in that same spirit, Gochujang Butter Udon Noodles coats chewy frozen udon in a glossy sweet-and-spicy gochujang butter sauce with minimal effort and a big payoff.

Tips for Making Brie Shin Ramyun

Use milk, not water

Whole milk is the move here. It gives you the creamiest result and balances the spice the best. Two percent will work in a pinch, but the broth comes out noticeably thinner. Fill the cup to the same line you normally would for water.

Figure out your brie amount

About 2 ounces, or a quarter of a standard 8 ounce wheel, hits the sweet spot. If you’re wondering what the best cheese to put in ramen is, brie is hard to beat because it melts smoothly and stays mild, but more brie makes it richer and milder while less keeps it spicier. Leave the rind on, it melts down just fine and you won’t notice it. If you have the rest of that wheel sitting there, it is great breaded and air-fried into Air Fryer Fried Brie.

If you want to take that brie in a completely different direction, Chocolate Covered Brie Bites cut the wheel into squares, press a blueberry into each one, and dip them in melted milk chocolate for a sweet-and-savory experiment worth trying.

Let it rest

This is the step people skip, and it’s the one that matters most. When you first pull the cup out it will look watery. Give it 3 to 5 minutes, stirring every so often, and the broth thickens into that signature creamy texture as the noodles soak it up. If you’re impatient like me, set a timer and walk away, because digging in too soon just leaves it thin. The cheese needs that little window to fully melt into the milk and pull everything together.

Make it your own

A little chopped green onion on top adds freshness and color. If you like things extra spicy, the brie can take a few shakes of chili crisp without losing that creamy character.

What to Eat with Brie Shin Ramyun

This one is rich and filling on its own, so I usually keep the sides light and crunchy. A quick cucumber salad or a little kimchi cuts right through the creaminess, and a soft jammy egg on top never hurts. If you’re in a full ramen-hack mood and want something on the complete opposite end of the flavor spectrum, the Sprite ramen hack is a fun, sweet-and-savory direction to try another night. Mostly though, this is a perfect solo late-night meal, since the whole thing happens in one cup with nothing to wash but a fork.

Leftovers

This one is best made fresh and eaten right away, since the noodles keep drinking up the broth as it sits. If you do have a little left, store it in the fridge for up to a day and reheat with a splash of milk to loosen it back up. Really though, a single cup rarely makes it that far in my house.

Ingredients

Just four things, and two of them are optional. Full measurements are in the recipe card below.

What you need: a Shin Ramyun cup, whole milk, brie, and green onion if you want a fresh finish. That’s the whole list, which is part of why this Shin Ramyun hack is so easy to fall back on. Brie is the only slightly fancy thing here, and a small wheel stretches across several cups, so one wheel can fuel a whole week of upgraded ramen nights.

How to Make Brie Shin Ramyun

1. Open the Shin Ramyun cup, take out the seasoning packet, and sprinkle it over the noodles.
2. Pour whole milk up to the fill line instead of water.
3. Cut a quarter off an 8 ounce wheel of brie, slice it into about 3 pieces, and add them to the cup.
4. Microwave for 3 minutes.
5. Stir well so everything melts and the noodles loosen. Let it sit 3 to 5 minutes, stirring now and then, until the broth thickens and turns creamy.
6. Eat as is, or top with chopped green onion.

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