Name: Tsukemen (Dipping Ramen Noodles)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: For the Dipping Soup Broth:; ½ tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob); 2 cloves garlic; 1.8 oz shimeji mushrooms (½ package); 1–2 shiitake mushrooms (use more if it‘s a small piece); 2 green onions/scallions; ½ lb sliced pork belly; 1 Tbsp toasted sesame oil; ⅛ tsp freshly ground black pepper; 1 Tbsp doubanjiang (spicy chili bean paste) (you can use eitherthespicy or non-spicytype, or usegluten-freedoubanjiang); 1 tsp soy sauce (gluten-free soy sauce for GF); 1 tsp miso (I used my favorite Kodawattemasu; most types will work, with the exception of Saikyo and Hatcho varieties; try different miso types to create a slightly different flavor for the soup broth); ⅓ cup mentsuyu (concentrated noodle soup base) (store bought or make my Homemade Mentsuyu); 1 cup water; 1½ Tbsp rice vinegar (unseasoned); ⅛ tsp Diamond Crystal kosher salt (optional; as needed to taste); For the Ramen Noodles:; 2 servings fresh ramen noodles (we typically use thick noodles #18 (1.7 mm)—see the blog post; 10–12 oz, 283–340 g fresh noodles; 6.3 oz, 180 gdry ramen noodles; for gluten-free, useGF ramen noodles); For the Toppings (Prepare Ahead):; 6 cooked shrimp (blanch the shrimp until cooked in 1½ cups of boiling water + 1 Tbsp sake; at room temperature or cold); 4 slices narutomaki (fish cakes) (at room temperature or cold); 2 Ramen Egg (Ajitsuke Tamago) (sliced in half lengthwise; make myRamen Eggsrecipe at least a day in advance; at room temperature or cold); 1 sheet nori (dried laver seaweed) (cut into quarters); ⅓ oz katsuobushi (dried bonito flakes) (2 individual packets from a pack of katsuobushi)

Ingredients

(Servings: 2)

½ tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)

2 cloves garlic

1.8 oz shimeji mushrooms (½ package)

1–2 shiitake mushrooms (use more if it‘s a small piece)

2 green onions/scallions

½ lb sliced pork belly

1 Tbsp toasted sesame oil

⅛ tsp freshly ground black pepper

1 Tbsp doubanjiang (spicy chili bean paste) (you can use eitherthespicy or non-spicytype, or usegluten-freedoubanjiang)

1 tsp soy sauce (gluten-free soy sauce for GF)

1 tsp miso (I used my favorite Kodawattemasu; most types will work, with the exception of Saikyo and Hatcho varieties; try different miso types to create a slightly different flavor for the soup broth)

⅓ cup mentsuyu (concentrated noodle soup base) (store bought or make my Homemade Mentsuyu)

1 cup water

1½ Tbsp rice vinegar (unseasoned)

⅛ tsp Diamond Crystal kosher salt (optional; as needed to taste)

2 servings fresh ramen noodles (we typically use thick noodles #18 (1.7 mm)—see the blog post; 10–12 oz, 283–340 g fresh noodles; 6.3 oz, 180 gdry ramen noodles; for gluten-free, useGF ramen noodles)

6 cooked shrimp (blanch the shrimp until cooked in 1½ cups of boiling water + 1 Tbsp sake; at room temperature or cold)

4 slices narutomaki (fish cakes) (at room temperature or cold)

2 Ramen Egg (Ajitsuke Tamago) (sliced in half lengthwise; make myRamen Eggsrecipe at least a day in advance; at room temperature or cold)

1 sheet nori (dried laver seaweed) (cut into quarters)

⅓ oz katsuobushi (dried bonito flakes) (2 individual packets from a pack of katsuobushi)

Tsukemen (Dipping Ramen Noodles)

Ingredients

For The Dipping Soup Broth

For The Ramen Noodles

For The Toppings (prepare Ahead)

Steps

Nutrition Facts

Comments

Tsukemen (Dipping Ramen Noodles)

Ingredients

For The Dipping Soup Broth

For The Ramen Noodles

For The Toppings (prepare Ahead)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts