Tsukemen (Dipping Ramen)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
1174 kcal
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Course
Main Course
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Cuisine
Japanese
Tsukemen (Dipping Ramen)
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My quick yet authentic tsukemen recipe captures the magic of Japan’s beloved dipping ramen with a deeply umami-rich broth and perfectly chewy noodles, bringing ramen shop quality to your kitchen in just 30 minutes.
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Ingredients
For Ramen Stock
- 230 grams ground pork
- 30 grams onion
- 25 grams carrot
- 15 grams ginger
- 15 grams garlic
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon vegetable oil
- 3 cups chicken stock
- 10 grams gelatin
For Tsukemen Broth
- 4 grams katsuobushi
- 4 grams dried shiitake mushroom
- 2 tablespoons Saikyo miso
- ⅛ teaspoon white pepper
To Serve
- 270 grams fresh ramen noodles (thick tsukemen noodles work best)
- 1 scallion (stem minced and greens chopped)
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Instructions
- Grate 30 grams onion, 25 grams carrot, 15 grams ginger, and 15 grams garlic into a large frying pan and 230 grams ground pork, ¾ teaspoon salt, and ¼ teaspoon baking soda.
- Place the pan over medium-high heat and mix the ingredients, crumbling the meat with a spatula or wooden spoon.
- Continue cooking the mixture until it is crumbly, and no liquid is left in the pan (~4 minutes).
- Add 1 tablespoon vegetable oil, and stir-fry the mixture until the meat and aromatics are very well browned (~4 minutes).
- Add 3 cups chicken stock, and sprinkle on 10 grams gelatin. Scrape up any browned bits on the bottom of the pan and bring the noodle soup base to a boil over high heat.
- Reduce the heat to maintain a full simmer, and let the stock reduce for 10 minutes.
- While the ramen broth simmers, trim any dark parts of the stem from 4 grams dried shiitake mushroom and break it into pieces into a clean spice grinder. Add 4 grams katsuobushi and run the grinder until the katsuobushi and shiitake have become powder. You can also do this in a small blender, food processor, or using a mortar and pestle.
- Bring a large pot of water to a boil and boil 270 grams fresh ramen noodles according to the package directions.
- Strain the hot soup through a mesh strainer into a pot, pressing on the solids to get as much soup as possible.
- Add 2 tablespoons Saikyo miso, ⅛ teaspoon white pepper, and the powdered katsuobushi and shiitake. Use an immersion blender to emulsify the mixture together and then reheat the broth over low heat.
- Divide the tsukemen broth between two deep bowls and add the minced scallion stems.
- When the noodles are cooked, drain and plate them. Top the tsukemen noodles with a boiled ramen egg, sliced kakuni or chashu, nori, and 1 scallion greens.
Equipments used:
Nutrition Information
Show Details
Calories
1174kcal
(59%)
Carbohydrates
111g
(37%)
Protein
52g
(104%)
Fat
58g
(89%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
9g
Monounsaturated Fat
24g
Trans Fat
0.04g
Cholesterol
95mg
(32%)
Sodium
4999mg
(208%)
Potassium
1174mg
(34%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
2199IU
(44%)
Vitamin C
8mg
(9%)
Calcium
106mg
(11%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 1174 kcal
% Daily Value*
| Calories | 1174kcal | 59% |
| Carbohydrates | 111g | 37% |
| Protein | 52g | 104% |
| Fat | 58g | 89% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 95mg | 32% |
| Sodium | 4999mg | 208% |
| Potassium | 1174mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2199IU | 44% |
| Vitamin C | 8mg | 9% |
| Calcium | 106mg | 11% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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