tsukemen

Dunk your ramen noodles into a rich broth of miso flavoured tsukemen! This easy dipping ramen recipe is a super fun treat to whip up for lunch or dinner, and it&#39;s ready under 20 minutes.

Tsukemen Dipping Ramen Noodles with Miso

250 g ramen noodles (8.8 oz)

vegetable oil

onion

tsp ginger

tsp garlic

soy sauce

mirin

tsp sugar

tsp rice wine vinegar

chicken stock (7 fl oz, sub dashi stock)

tbsp bonito flakes / katsuobushi

water

cornstarch / cornflour

tbsp red miso paste

tsp rayu chilli oil

Cook

Cook the ramen noodles according to packet directions. Drain and sit aside if you want them warm, or run under cold water if you prefer cold noodles.

Heat the vegetable oil in a small saucepan over a low-medium heat. Add the spring onion, ginger and garlic and fry for 1-2 mins until fragrant.

Boil

Add the soy sauce, mirin, sugar, rice wine vinegar and chicken stock then increase the heat to medium-high and bring to the boil. Add the katsuobushi / bonito flakes and stir again.

Thicken

In a small dish, mix together the cold water and cornstarch / cornflour to form a slurry. Pour into the soup and stir to thicken (around 1-2 minutes). Turn off the heat.

Dissolve

Place the red miso into a strainer and dunk into the soup. Use a spoon to dissolve the miso paste.

Stir

Optional: Add the rayu chilli oil and stir through.

Serve

Portion out the tsukemen soup into two small bowls. Place the ramen noodles into separate bowls ready to dip.

https://www.youtube.com/watch?v=fzVhilZrS1k

Dunk your ramen noodles into a rich broth of miso flavoured tsukemen! This easy dipping ramen recipe is a super fun treat to whip up for lunch or dinner, and it’s ready under 20 minutes.Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/miso-tsukemen/

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☕️ About this recipe: 

Tsukemen is Laura’s favourite style of Japanese ramen! Dipping the noodles in the richly seasoned both is super fun and delicious, since the broth clings to every noodle as you dip.

These easy dipping ramen noodles are perfect for any season. Serve piping hot ramen in winter to warm up from the inside out. Or chill the noodles in summer as a refreshing way to cool down.

🥒 Ingredients: 

250 g ramen noodles / 8.8 oz
½ tbsp vegetable oil
½ cup spring onion, sliced
1 tsp ginger
1 tsp garlic
1 tbsp soy sauce
½ tbsp mirin
1 tsp sugar
1 tsp rice wine vinegar
200 ml chicken stock, sub dashi stock / 7 fl oz
2 tbsp bonito flakes / katsuobushi
1 tbsp cold water
2 tsp cornstarch / cornflour
2 tbsp red miso paste

Optional garnishes:
1/4 tsp rayu chilli oil

👩‍🍳 Recipe Steps:

00:00 How to Make Tsukemen
00:05 Cook ramen noodles to packet directions.
00:19 Cook the spring onion, garlic and ginger. 
00:37 Add the seasonings - soy sauce, mirin, vinegar, sugar and stock. 
00:56 Add the katsuobushi for extra umami flavour. 
01:00 Thicken broth with cornstarch slurry. 
01:11 Turn off heat, dissolve miso into broth and serve. 

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Tsukemen consists of cold noodles and a rich dipping sauce. You dip noodles into the sauce and eat,  the same way you eat Zaru Soba. My dipping sauce is made with pork mince and has a rich sesame flavour, with a hint of miso and chilli. Watch the video.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Tsukemen Ramen Recipe (Dipping Ramen)

pork trotters (halved lengthwise (note 1))

pork

ginger (smashed)

garlic ((about 30 grams/1.1 ounces) smashed)

grams/1.1 ounces green onion

anchovies

bonito flake powder ((note 3))

150 milliliters/5.1fl oz soy sauce

75 milliliters/2.5fl oz water

½ tbsp cooking sake

tbsp sesame oil

garlic

pork mince

sugar

1¼ tsp Chinese chicken broth powder ((note 4))

tbsp Pork Belly Marinade

brown miso

tsp gochujang ((Korean red chilli paste, note 5))

tbsp ground roasted white sesame seeds

150 grams/5.3 ounces fresh ramen noodles ((note 6))

egg (cut in half lengthwise (note 8))

tbsp green onion (finely chopped)

½ tsp roasted white sesame seeds ((optional))

2½ tbsp Tsukedare Base (made in this recipe)

150 milliliters/5.1 ounces (approx.) Tonkotsu Broth (made in this recipe)

Put all the ingredients, excluding dried anchovies and bonito flake powder, in a large pot and bring it to a boil.

Remove the scum as much as possible as it rises up. You will probably need to spend about 10 minutes removing it.

Reduce the heat to low, place a lid on with a small vent, and cook for 1.5 hours (note 2). Check the water level halfway and add more water (not in the ingredients list) to cover the pork if part of it is above the water level.

Add anchovies and bonito flake powder to the pot and cook for 15 minutes with the lid on.

Turn the heat off. Transfer the pork belly to a plate/bowl, then drain the broth through a fine sieve to collect the Tonkotsu Broth in a smaller pot.

Making Tonkotsu Broth (note 9)

Put all the Pork Belly Marinade ingredients in a pot and bring it to a boil.

Reserve 5 tablespoons of the marinade for Tsukedare Base.

Put the pork belly and the remaining marinade in a container that just fits the pork belly in. Place a lid on and leave it for 2 hours. Turn the pork belly over halfway.

Remove the pork belly from the marinade and store it in a container or a zip lock bag for later use.

Marinating Pork Belly

Heat sesame oil in a frying pan over medium heat. Add garlic and sauté for 10 seconds.

Add pork mince and cook, breaking it up as you go.

When the pork changes colour from pink to light brown, add sugar, chicken broth powder, Pork Belly Marinade, and miso. Mix well ensuring that miso is completely dissolved.

Add gochujan and mix well, then add ground white sesame seeds.

Cook for about 1 minute, stirring constantly, then turn the heat off.

Transfer the Tsukedare Base to a container (note 10).

Making Tsukedare Base

Boil sufficient water in a pot and cook ramen noodles following the packet instructions.

Drain through a sieve, and rinse well under running water until the sliminess around the noodles is removed and the noodles are cooled down.

Shake the water off the noodles as much as you can (note 11) and place the noodles on a serving plate or in a shallow bowl.

Slice the marinated pork belly and place 3-4 slices on the side of the noodles.

Place 2 halved egg pieces and chopped green onions on the side as well (note 12).

In a small bowl of about 10-12cm/4-4¾&quot; in diameter with 200-250ml/6.8-8.6oz capacity, add 2½ tablespoons of Tsukedare Base. If the Tsukedare Base is cold, microwave for 15 seconds or so to warm it up (note 13).

Pour about 150ml/5.1oz of boiling Tonkotsu Broth (note 14) over the Tsukedare Base in the bowl and scatter the sesame seeds over.

Serve the Tsukedare bowl and the noodle plate immediately.

Making Tsukemen

Hi YUMIKO, 
This sounds great. I know it will taste fabulous and rich. Can we eat the trotters'meat instead of the pork belly for this soup? I love pigs trotters. Otherwise what do you do with them?
Thanks for your reply.

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