☰ menu   

Mimolette Ramen

Mimolette Ramen

This take on classic ramen gets its flavor from an unlikely ingredient— French cheese. The broth recipe yields more than needed for the ramen; use leftovers as stock in other recipes for a layer of umami flavor.
Servings 4


  • ½ Mimolette wheel with rind aged 6 to 12 months
  • 2 tablespoons miso paste plus more for seasoning broth
  • 12 tablespoons 1½ sticks unsalted butter, divided
  • 2 ears corn
  • 4 ounces Shimeji or Enoki mushrooms
  • 48 ounces fresh ramen noodles
  • 8 ounces bok choy or tatsoi
  • 4 ounces bean sprouts
  • 2 scallions thinly sliced


  • ►Cut cheese into 4 pieces, leaving rind on (it adds extra flavor). Add cheese and 5 quarts water to a heavy bottom stockpot set over low heat. Stir frequently to prevent cheese from sticking to bottom. Bring to a simmer (never boil) and cook over low heat for approximately 1 to 1½ hours, until broth has a strong umami flavor and fat has been released into the broth. (Cooking time will vary depending on age of wheel.) If more flavor is needed add miso paste to taste.
  • ►Remove solids and strain broth. Set aside.
  • ►Melt 8 tablespoons butter in a skillet over medium heat and whisk in miso. Remove corn from cob. Add corn to skillet and cook over low heat for 2 minutes. Set aside.
  • ►Melt remaining butter in a skillet set over low heat. Add mushrooms and cook until golden, about 3 minutes. Set aside.
  • ►Cook noodles according to package instructions. Set aside.
  • ►Bring a large pot of water to a boil. Meanwhile, prepare an ice bath. Add bok choy and blanch for 1 minute, then transfer to ice bath to stop cooking. Drain bok choy and set aside.
  • ►Divide noodles among 4 bowls and top with corn, bok choy, and mushrooms. Add broth to cover. Garnish with bean sprouts and chopped scallions.
Photographed by Neal Santos. 

Rachel Freier and Laura Sutter

Chefs Rachel Freier and Laura Sutter blend artisan cheese and Japanese cuisine in a their popup dinner series, The Cheese Course.

Leave a Reply