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.
Servings: 2 servings
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