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Tsukemen Ramen Recipe (+Video)

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2 servings
Calories: 513 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Japanese

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

Instructions

Make the tsukemen broth
    Cup of Yum
  1. 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.
  2. Heat oil in a large pot over medium heat. Add garlic and ginger, and cook until fragrant, about 1-2 minutes, stirring frequently.
  3. Add pork belly, and stir-fry until no longer pink.
  4. Add chicken stock, soy sauce and mirin.
  5. 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).
  6. Add green onions and mushrooms. Bring it to a boil on high heat.
  7. Adjust the heat to low and simmer for another 5 minutes until the mushroom has softened.
  8. 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
  1. 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.
  2. 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
  1. 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.
  2. 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.

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

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

% 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.