Ramen Atlas492 recipes
← All ramen recipes

Tsukemen Ramen Recipe (+Video)

Tsukemen (dipping ramen)

Izzy Yu · izzycooking.com · 2020 · 2 / 2 servings

Against 492 ramen recipes

Tsukemen (dipping ramen), with 0 of the 4 usual parts; not on it: seafood or dashi (kombu, bonito, niboshi), chashu and menma (bamboo shoots).

See what 10 Tsukemen recipes use →

Get the method at izzycooking.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

What's in it

10 parts read from its 16 ingredient lines and its title.

Broth base
  • Chicken “2 cups chicken stock ((I used reduced sodium))”
Tare and seasoning
  • Soy sauce (shoyu) “3 tablespoons low-sodium soy sauce”
  • Mirin “2 tablespoons mirin ((Use dry sherry or cooking wine if you prefer))”
  • Vinegar “1/2 teaspoon rice vinegar ((You can sub white vinegar or apple cider vinegar))”
Aroma oil
Noodles
  • Fresh ramen noodles “2 packages ramen noodles ((This is for 2 servings. You’ll need about 4-oz fresh noodles, or 2-oz dry noodles for each serving))”
  • Dried ramen noodles “2 packages ramen noodles ((This is for 2 servings. You’ll need about 4-oz fresh noodles, or 2-oz dry noodles for each serving))”
  • Instant noodles “2 packages ramen noodles ((This is for 2 servings. You’ll need about 4-oz fresh noodles, or 2-oz dry noodles for each serving))”
Toppings

Against the usual Tsukemen

It has 0 of the 4 parts of the usual Tsukemen (dipping ramen). Not on it: seafood or dashi (kombu, bonito, niboshi), chashu, menma (bamboo shoots) and nori.

Less usual for the style: mirin (in 20% of Tsukemen recipes), vinegar (in 20% of Tsukemen recipes) and boiled or soft egg (in 10% of Tsukemen recipes).

Thick noodles served apart from a small bowl of concentrated dipping broth, often pork and seafood; each mouthful is dipped. The leftover broth is commonly thinned with hot soup at the end and drunk.

Ingredients as published (16)

Ramen Noodles

  • 2 packages ramen noodles ((This is for 2 servings. You’ll need about 4-oz fresh noodles, or 2-oz dry noodles for each serving))

Tsukemen Broth

  • 1/2 tablespoon vegetable oil
  • 1/2 lb pork belly ((thinly sliced, you can also use bacon if you cannot find pork belly))
  • 2 cloves garlic (minced)
  • 2 teaspoon freshly grated ginger
  • 2 cups chicken stock ((I used reduced sodium))
  • 3 tablespoons low-sodium soy sauce
  • 2 green onions / scallions
  • 2 shiitake mushrooms ((You can sub other mushrooms))
  • 1/2 cup shimeji mushrooms ((You can sub your favorite mushrooms))
  • 2 tablespoons mirin ((Use dry sherry or cooking wine if you prefer))
  • 1/2 teaspoon rice vinegar ((You can sub white vinegar or apple cider vinegar))
  • salt and pepper (to taste)
  • 1 teaspoon sesame oil

Toppings

  • 2 soft-boiled eggs
  • chopped green onions

Keep exploring

Recipes most like this one

Nearest by the parts they share, with rare ones counting for more.

Do something with it

Or browse all 492 ramen recipes.