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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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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.
Course Dinner, Lunch, Main Course
Cuisine Japanese
Keyword Dipping Noodles, Dipping Ramen, Tsukemen, Tsukemen Ramen
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Calories 513kcal
Author izzycooking

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

  • 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.

Video

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

Calories: 513kcal | Carbohydrates: 47g | Protein: 15g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 180mg | Sodium: 1509mg | Potassium: 280mg | Fiber: 2g | Sugar: 6g | Vitamin A: 357IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 3mg