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A bowl of creamy Tsukemen broth with noodles for dipping and a plate of accompaniments.
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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.
Course Main Course
Cuisine Japanese
Keyword noodles, ramen
Level Intermediate
Main Ingredient Noodles, Pork
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 1174kcal
Author Marc Matsumoto

Equipment

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

To Serve

  • 270 grams fresh ramen noodles (thick tsukemen noodles work best)
  • 1 scallion (stem minced and greens chopped)
Grams + US Cups - US Standard

Instructions

  • 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.
    230 grams ground pork, 30 grams onion, 25 grams carrot, 15 grams ginger, 15 grams garlic, ¾ teaspoon salt, ¼ teaspoon baking soda
    Grating garlic, ginger, onions and carrots.
  • Place the pan over medium-high heat and mix the ingredients, crumbling the meat with a spatula or wooden spoon.
    Crumbling ground pork and grated aromatics.
  • Continue cooking the mixture until it is crumbly, and no liquid is left in the pan (~4 minutes).
    Cooking ground pork with onions, carrots, garlic and ginger.
  • Add 1 tablespoon vegetable oil, and stir-fry the mixture until the meat and aromatics are very well browned (~4 minutes).
    1 tablespoon vegetable oil
    Browned pork and aromatics make the base for this tsukemen broth.
  • 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.
    3 cups chicken stock, 10 grams gelatin
    Adding chicken stock and gelatin to the ramen broth.
  • Reduce the heat to maintain a full simmer, and let the stock reduce for 10 minutes.
    Simmering ramen soup base.
  • 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.
    4 grams katsuobushi, 4 grams dried shiitake mushroom
    Umami powder in a spice grinder.
  • Bring a large pot of water to a boil and boil 270 grams fresh ramen noodles according to the package directions.
    270 grams fresh ramen noodles
    Boiling tsukemen noodles.
  • Strain the hot soup through a mesh strainer into a pot, pressing on the solids to get as much soup as possible.
    Straining tsukemen broth.
  • 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.
    2 tablespoons Saikyo miso, ⅛ teaspoon white pepper
    Emulsifying tsukemen broth.
  • Divide the tsukemen broth between two deep bowls and add the minced scallion stems.
    Serving ramen dipping sauce in a bowl.
  • 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.
    1 scallion
    Ramen noodles topped with nori, scallions, chashu, and egg.

Video

Nutrition

Calories: 1174kcal | Carbohydrates: 111g | Protein: 52g | Fat: 58g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 0.04g | Cholesterol: 95mg | Sodium: 4999mg | Potassium: 1174mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2199IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 8mg