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15 Minute Spicy Tsukemen (Dipping Ramen)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 servings
Calories: 584 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Japanese

Ingredients

For the mince
  • ½ tbsp toasted sesame oil
  • 30 g Japanese leeks (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 tobanjan
  • 1 tbsp yellow miso paste (awase miso)
  • 1 tbsp ground sesame seeds
  • 1 pinch ground black pepper
For the soup
  • 300 ml water
  • 1 tsp Chinese-style chicken bouillon powder (granules)
  • 1 tsp sugar
  • 1 tsp soy sauce
  • slurry (1 tbsp water and 1 tsp potato starch)
  • 1 tsp sesame seeds to garnish
  • 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
  • shredded sushi nori seaweed "kizami nori"
  • narutomaki fish cake or kamaboko
  • seasoned bamboo shoots (menma)
  • 2 Ramen egg

Instructions

    Cup of Yum
  1. Heat a large frying pan (it will need to fit the soup later) on medium low and add ½ tbsp toasted sesame oil. Once hot, add 30 g Japanese leeks (naganegi), 1 chili pepper, 1 tbsp ginger root and 1 clove garlic and fry until fragrant.
  2. Once fragrant, turn up the heat to medium and add 50 g ground pork. Fry until browned.
  3. Next, add 1 tbsp chili bean sauce, 1 tbsp yellow miso paste (awase miso), 1 pinch ground black pepper and 1 tbsp ground sesame seeds. Mix well and stir fry for 1 minute.
  4. Add 300 ml water and 1 tsp Chinese-style chicken bouillon powder (granules), then bring it to a boil.
  5. Once the liquid is boiling, turn down heat to simmer and add 1 tsp soy sauce and 1 tsp sugar.
  6. In a small separate bowl, mix the potato starch and cold water to make a slurry (1 tbsp water and 1 tsp potato starch). Add the slurry to the soup and cook until slightly thickened, stirring continuously.
  7. Once thickened, remove from the heat and place a lid on top of the pan to keep it hot until serving.
  8. Cook 2 portions ramen noodles according to the instructions on the packaging. Once the noodles are cooked, pour them into a colander to drain the water and rinse with warm running water to remove excess starch.
  9. Transfer the noodles to mixing bowl and drizzle with 1 tsp toasted sesame oil. Mix until evenly coated and then divide onto serving plates. Top each portion with 1 tbsp finely chopped green onions, shredded sushi nori seaweed "kizami nori" and your choice of toppings.Pour the soup into individual dipping bowls and top with 30 g garlic chive(s), 1 chili pepper, 1 tsp sesame seeds to garnish and 1 dash chili oil (rayu).
  10. Enjoy!

Notes

  • Adjust the amount of chili and chili oil depending on your personal spice tolerance. 
  • This recipe is moderately spicy, the spiciness can be lowered by reducing the chili, chili oil and tobanjan. (If you reduce tobanjan, I recommend increasing the amount of miso paste.)
  • NOTE: The nutritional value is based on when you drink up the dipping sauce, which we don't.

Nutrition Information

Calories 584kcal (29%) Carbohydrates 80.4g (27%) Protein 26g (52%) Fat 21.7g (33%) Saturated Fat 5.1g (26%) Polyunsaturated Fat 6.4g Cholesterol 209.5mg (70%) Sodium 2267mg (94%) Fiber 10g (40%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 584

% Daily Value*

Calories 584kcal 29%
Carbohydrates 80.4g 27%
Protein 26g 52%
Fat 21.7g 33%
Saturated Fat 5.1g 26%
Polyunsaturated Fat 6.4g 38%
Cholesterol 209.5mg 70%
Sodium 2267mg 94%
Fiber 10g 40%

* Percent Daily Values are based on a 2,000 calorie diet.