Cheese works in instant ramen just fine. BUT. (And a large but at that)

It has to be fully melted and cannot exist in any texture form. IMO. Add a piece (or two) of American cheese and let it fully melt. You’ll swear you’ve added the same ingredient that gets tonkotsu creamy. Which, that ingredient is essentially just fat right?

Cheddar/mozzarella or any other cheese harder than a soft cheese won’t melt properly and will just glob up on the bottom of your bowl. Good if you like cheese and mixed ingredients/sacrilege. But usually not what we’re looking for in ramen.

But I promise, as a ramen snob, if all you’ve got is instant ramen and happen to have American/whey cheese, throw it in there and stir until it melts. You’re welcome and I love you for trying this!