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Tsukemen (Dipping Ramen)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 1174 kcal
Course: Main Course
Cuisine: Japanese

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)

Instructions

    Cup of Yum
  1. 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.
  2. Place the pan over medium-high heat and mix the ingredients, crumbling the meat with a spatula or wooden spoon.
  3. Continue cooking the mixture until it is crumbly, and no liquid is left in the pan (~4 minutes).
  4. Add 1 tablespoon vegetable oil, and stir-fry the mixture until the meat and aromatics are very well browned (~4 minutes).
  5. 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.
  6. Reduce the heat to maintain a full simmer, and let the stock reduce for 10 minutes.
  7. 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.
  8. Bring a large pot of water to a boil and boil 270 grams fresh ramen noodles according to the package directions.
  9. Strain the hot soup through a mesh strainer into a pot, pressing on the solids to get as much soup as possible.
  10. 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.
  11. Divide the tsukemen broth between two deep bowls and add the minced scallion stems.
  12. 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.

Nutrition Information

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

% 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.