15 Minute Spicy Tsukemen (Dipping Ramen)

sudachirecipes.com · 2022 · 2 / 2 servings

Against 492 ramen recipes

Tsukemen (dipping ramen), with 2 of the 4 usual parts; not on it: seafood or dashi (kombu, bonito, niboshi) and chashu.

Get the method at sudachirecipes.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

15 parts read from its 28 ingredient lines, its title and its method.

Broth base: Chicken “1 tsp Chinese-style chicken bouillon powder”
Tare and seasoning: Soy sauce (shoyu) “1 tsp Japanese soy sauce (koikuchi shoyu)”
Miso “1 tbsp yellow miso paste (awase)”
Chili bean paste (doubanjiang) “1 tbsp chili bean sauce (toban djan)”
Aroma oil: Chili oil (rayu) “1 dash chili oil (rayu)”
Sesame oil “½ tbsp toasted sesame oil”
Noodles: Ramen noodles, kind not stated “2 portions ramen noodles (thick)”
Toppings: Ground pork or other minced meat “50 g ground pork”
Marinated egg (ajitama) “2 ramen egg”
Menma (bamboo shoots) “seasoned bamboo shoots (menma)”
Nori “kizami nori (shredded nori)”
Scallion or negi “30 g Japanese leek (naganegi) (white part, finely diced)”
Naruto or kamaboko fish cake “narutomaki fish cake (or kamaboko)”
Sesame seeds “1 tbsp ground sesame seeds”
How it is served: Served in soup from the method

Against the usual Tsukemen

It has 2 of the 4 parts of the usual Tsukemen (dipping ramen): menma (bamboo shoots) and nori. Not on it: seafood or dashi (kombu, bonito, niboshi) and chashu.

Less usual for the style: chili oil (rayu) (in 20% of Tsukemen recipes) and ground pork or other minced meat (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 (28)

For the mince

½ tbsp toasted sesame oil
30 g Japanese leek (naganegi) (white part, finely diced)
1 chili pepper (dry or fresh finely sliced (red or green))
1 clove garlic (finely diced)
1 tbsp ginger root (finely diced)
50 g ground pork
1 tbsp chili bean sauce (toban djan)
1 tbsp yellow miso paste (awase)
1 tbsp ground sesame seeds
1 pinch ground black pepper

For the soup

300 ml water
1 tsp Chinese-style chicken bouillon powder
1 tsp sugar
1 tsp Japanese soy sauce (koikuchi shoyu)
1 tbsp water (for slurry)
1 tsp potato starch (katakuriko) (for slurry)
1 tsp toasted white sesame seeds
1 dash chili oil (rayu)
1 chili pepper (red or green, finely sliced to garnish)
30 g garlic chive(s) (nira, roughly chopped to garnish)

Ramen noodles and optional toppings

2 portions ramen noodles (thick)
water (for boiling noodles)
1 tsp toasted sesame oil
1 tbsp finely chopped green onions (green part finely chopped)
kizami nori (shredded nori)
narutomaki fish cake (or kamaboko)
seasoned bamboo shoots (menma)
2 ramen egg