Table of Contents

1. What is Tsukemen?
2. Ingredients to Make Tsukemen
3. Kitchen equipment is needed.
4. How to Make Tsukemen (Step-by-Step Instructions)
5. Tips and Tricks for Perfect Tsukemen
6. Serving Suggestions for Tsukemen
7. Nutritional Information
8. Variations and alternatives
9. Who Should Skip This Recipe?
10. FAQs about Tsukemen

What is Tsukemen?

If you’re a fan of Japanese cuisine, you’ve likely heard of Tsukemen (Dipping Ramen Noodles). Tsukemen distinguishes itself from traditional ramen by serving the noodles separately from the steaming bowl of broth. Tsukemen serves the noodle chilled or at room temperature, and the broth is hot, rich, and concentrated for dipping.

I remember the first time I tried tsukemen—it was a revelation! The contrast between the cold, chewy noodles and the hot, savory broth was unlike anything I’d experienced before. It’s not just a meal; it’s an experience that engages all your senses.

Ingredients to Make Tsukemen

Here’s everything you’ll need to create this delicious Japanese dish:

Kitchen equipment is needed.

To make Tsukemen (Dipping Ramen Noodles), you’ll need the following tools:

• A large pot for boiling noodles.
• Use a medium saucepan to prepare the broth.
• A fine-mesh strainer for draining noodles.
• Use a whisk to blend the components of the broth.
• A ladle for serving the broth.
• Bowls contain the noodles and dipping broth.

Tips and tricks

• Chill the Noodles: After cooking, rinse the noodles thoroughly under cold water to enhance their chewy texture.
• Concentrate the Broth: Since tsukemen broth is for dipping rather than sipping, it should be strong and salty.
• Customize the Toppings: Feel free to add your favorite toppings like bamboo shoots, corn, or spicy chili oil.
• Reheat the Broth: Keep the broth warm by placing the bowl over a small flame or reheating as needed.

Serving Suggestions

Dip the chilled noodles into the hot broth, coating each strand with the flavorful sauce, to enjoy tsukemen at its best. Pair it with:

• A side of gyoza (Japanese dumplings).
• Enjoy a small bowl of steamed rice for a more substantial meal.
• You can pair the flavors with green tea or a refreshing Japanese beer.

Nutritional Information

Note: Nutritional values may vary based on ingredients used.

Variations and alternatives

• Vegetarian Tsukemen: Replace pork with tofu and use a vegetable-based broth.
• Spicy Tsukemen: Add chili oil or spicy miso paste to the broth for a kick.
• Gluten-Free Option: Use gluten-free noodles and tamari instead of soy sauce.

Who Should Skip This Recipe?

While Tsukemen is a delicious dish, it might not be ideal for:

• Avoid using gluten-free noodles and tamari if you have a sensitivity to gluten.
• People on low-sodium diets should avoid this broth due to its high salt content.
• People avoid carbs because ramen noodles are high in carbohydrates.

Don’t worry—there are plenty of other Japanese recipes you can try!

FAQs about Tsukemen

1. Can I make tsukemen broth ahead of time?
Yes! You can make the broth a day in advance and reheat it when you’re ready to serve.

2. How do I store leftovers?
Store the noodles and broth separately in airtight containers in the fridge for up to 2 days.

3. Can I freeze the broth?
Absolutely! You can store tsukemen broth for up to a month, and it freezes well.

What Do You Think?

Have you tried making Tsukemen at home? I’d love to hear about your experience! Share your tips, variations, or questions in the comments below.

Tsukemen (Dipping Ramen Noodles) Recipe

Tsukemen, or dipping ramen noodles, is a Japanese dish that separates the noodles and broth, offering a unique way to enjoy ramen. The noodles are served chilled or at room temperature, while the broth is hot, rich, and concentrated. This dish is perfect for those who love bold flavors and a fun, interactive dining experience.

Save Recipe Print Recipe

👥 Servings 2

⏰ Prep Time 20 minutes mins

🍳 Cook Time 30 minutes mins

⌛ Total Time 50 minutes mins

Ingredients

• For the Noodles:
• 400 g fresh ramen noodles
• For the Broth:
• 4 cups water
• 1 sheet kombu dried kelp
• 1/2 cup bonito flakes
• 1/4 cup soy sauce
• 2 tbsp miso paste
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 3 garlic cloves minced
• For the Toppings:
• 200 g pork belly slices
• 2 eggs
• 2 sheets nori seaweed
• 2 stalks green onions finely chopped

Instructions

• Step 1: Prepare the Broth
• In a medium saucepan, combine 4 cups of water and the kombu. Bring it to a gentle simmer and let it steep for 10 minutes.
• Remove the kombu and add the bonito flakes. Simmer for another 5 minutes, then strain the liquid to create a clear dashi base.
• Return the dashi to the saucepan and add soy sauce, miso paste, sesame oil, rice vinegar, and minced garlic. Stir well and simmer for 10 minutes. Keep the broth warm while preparing the other components.
• Step 2: Cook the Noodles
• Bring a large pot of water to a boil and cook the ramen noodles according to the package instructions (usually 3-5 minutes).
• Drain the noodles and rinse them thoroughly under cold water to stop the cooking process and enhance their chewy texture. Set aside.
• Step 3: Prepare the Toppings
• Soft-boil the eggs by placing them in boiling water for 6 minutes. Immediately transfer them to an ice bath, peel, and marinate in a small bowl with soy sauce for 15 minutes.
• Heat a skillet over medium heat and sear the pork belly slices until golden brown on both sides.
• Step 4: Assemble and Serve
• Divide the chilled noodles into serving bowls.
• Ladle the hot broth into separate bowls for dipping.
• Garnish the noodles with green onions, nori, marinated eggs (halved), and pork belly slices.

Notes

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~450 kcal
Protein	18g
Carbohydrates	60g
Fat	12g
Sodium	~1200mg

Note: Nutritional values may vary depending on the specific ingredients used.

Course: Main Course

Cuisine: Japanese