To make the cheese sauce, combine ¼ cup of milk to a small bowl. Next, stir in one teaspoon of cornstarch, and then add ¼ cup of shredded cheese. Then, you’re going to microwave your cheese sauce in 30 second intervals until it's fully melted. Don’t forget to stir!
This one’s a teeny bit more of a traditional take on ramen noodle soup, but way less time-consuming.
Step one: To make the broth, add two cups of water to a small pot, and approximately one-quarter of a bouillon cube (or more if you like it extra salty). Bring to a light boil.
Next, add a heaping tablespoon of miso paste (pictured) to the pot and stir until dissolved. Then add a little bit of soy sauce (because we’re getting really salty here) and sesame oil to taste. If you like it spicy, add a desired amount of sriracha.
When the noodles are done, pour everything into a serving bowl.
If you want to get really fancy (recommended), toppings for this soup can include a hard-boiled egg, chopped green onions, bean sprouts, corn, fresh spinach, some canned bamboo shoots, or really any combination of the above!
If you want an easy AF version of a peanut-y Thai dish, this one’s for you.
Step one: To make the peanut sauce, add to a mixing bowl one cup of peanut butter, one tablespoon of soy sauce, one tablespoon of sesame oil, ½ tablespoon of sesame seeds, ¼ cup of water and sriracha for desired spice. Mix it all up.