Tsukemen Ramen Recipe (+Video)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
513 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Tsukemen Ramen Recipe (+Video)
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Easy homemade Tsukemen is rich and comforting with Japanese ramen noodles, a flavorful dipping broth, tender pork belly, fresh veggies, and a soft cooked egg. It’s tastier and healthier than the restaurant version, but on the table in less than 30 minutes.
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Ingredients
Ramen Noodles
- 2 packages ramen noodles (This is for 2 servings. You’ll need about 4-oz fresh noodles, or 2-oz dry noodles for each serving)
Tsukemen Broth
- 1/2 tablespoon vegetable oil
- 1/2 lb pork belly (thinly sliced, you can also use bacon if you cannot find pork belly)
- 2 cloves garlic minced
- 2 teaspoon freshly grated ginger
- 2 cups chicken stock (I used reduced sodium)
- 3 tablespoons low-sodium soy sauce
- 2 Green onions / scallions
- 2 Shiitake mushrooms (You can sub other mushrooms)
- 1/2 cup shimeji mushrooms (You can sub your favorite mushrooms)
- 2 tablespoons mirin (Use dry sherry or cooking wine if you prefer)
- 1/2 teaspoon rice vinegar (You can sub white vinegar or apple cider vinegar)
- salt and pepper to taste
- 1 teaspoon sesame oil
Toppings
- 2 soft-boiled eggs
- chopped green onions
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Instructions
Make the tsukemen broth
- Prepare the ingredients: cut the pork belly into thin slices and then cut into 2-inch pieces; mince the garlic and ginger; chop green onions, and slice mushrooms.
- Heat oil in a large pot over medium heat. Add garlic and ginger, and cook until fragrant, about 1-2 minutes, stirring frequently.
- Add pork belly, and stir-fry until no longer pink.
- Add chicken stock, soy sauce and mirin.
- Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes. While you are waiting, you can make soft-boiled eggs (see below).
- Add green onions and mushrooms. Bring it to a boil on high heat.
- Adjust the heat to low and simmer for another 5 minutes until the mushroom has softened.
- Add sesame oil and vinegar. Season with salt and pepper to taste. Stir lightly. Remove from heat and set aside.
Make the soft-boiled eggs
- Fill a saucepan with water (make sure there’s enough water to cover the eggs), and bring to a boil. Gently lower cold-from-the-fridge eggs into the water. Simmer for 7 ½ minutes, adjusting the heat as necessary to maintain a gentle boil.
- Transfer the cooked eggs to iced water and chill for 3 minutes. Crack the eggs all over, peel the shell and slice in half lengthwise.
Cook Ramen Noodles
- Boil water in a large pot and add ramen noodles. Cook according to the instructions on the package. Once cooked, rinse the noodles under running water, and soak them in a bowl of cold water to cool. Drain completely and divide the noodles into 2 bowls.
- Serve tsukemen: Place noodles into individual bowls, and place soft-boiled eggs on top of the noodles. Add tsukemen broth and vegetables in a separate bowl, then top with chopped green onions.
Equipments used:
Notes
- Make sure to soak your ramen noodles in cold water after cooking so that it can stay springy and chewy.
- If your pork belly is not pre-sliced, I recommend placing it in the freezer for 30 to 45 minutes to firm it up so that you can easily cut it into thin slices.
- You can add hot chili oil to the broth if you’d like to make your soup spicy.
Nutrition Information
Show Details
Calories
513kcal
(26%)
Carbohydrates
47g
(16%)
Protein
15g
(30%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Cholesterol
180mg
(60%)
Sodium
1509mg
(63%)
Potassium
280mg
(8%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
357IU
(7%)
Vitamin C
3mg
(3%)
Calcium
55mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 15g | 30% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 180mg | 60% |
| Sodium | 1509mg | 63% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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