鍋一つで混ぜるだけ♪【味噌つけ麺の濃厚スープ】

What's in it

12 parts read from its 17 ingredient lines and its title.

Broth base

• Chicken “鶏ガラスープの素 大さじ1”

Tare and seasoning

• Soy sauce (shoyu) “醤油 大さじ1”
• Miso “味噌 大さじ3”
• Chili bean paste (doubanjiang) “豆板醤 小さじ2”

Aroma oil

• Sesame oil “ごま油 大さじ1”

Noodles

• Ramen noodles, kind not stated “中華麺 500g程度”

Toppings

• Nori “海苔 お好みで”
• Scallion or negi “長ネギ お好みで”
• Bean sprouts “もやし お好みで”
• Sweet corn “コーン お好みで”
• Butter “バター お好みで”

How it is served

• Served in soup named in the title

Against the usual Tsukemen

It has 1 of the 4 parts of the usual Tsukemen (dipping ramen): nori. Not on it: seafood or dashi (kombu, bonito, niboshi), chashu and menma (bamboo shoots).

Less usual for the style: bean sprouts (in 10% of Tsukemen recipes), sweet corn (in 10% of Tsukemen recipes) and butter (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.