Main CourseDinnerLunch

Classic Tsukemen (Dipping Ramen)

Name: Classic Tsukemen (Dipping Ramen)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 280 g fresh ramen noodle; 150 g pork shoulder thinly sliced; 500 ml chicken broth; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sake; 1 tsp sesame oil; 2 clove garlic minced; 1 pcs ginger grated; 2 pcs scallion sliced; 2 g nori cut into strips; 2 pcs soft-boiled egg halved (optional)

Experience the delightful contrast of cool, perfectly chewy ramen noodles with a rich, intensely savory, and piping hot dipping broth in this classic Tsukemen recipe. This interactive Japanese dish features tender pork, aromatic garlic and ginger, and a deeply umami-packed soup, offering a unique and satisfying ramen experience.

An original recipe by Forkin

Total time: 45 min
Serves: 2
Difficulty: Medium

Allergen information: may contain eggs, gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

noodles

280 gfresh ramen noodle

broth

150 gpork shoulder, thinly sliced
500 mlchicken broth
2 tbspsoy sauce
1 tbspmirin
1 tbspsake
1 tspsesame oil
2 clovegarlic, minced
1 pcsginger, grated

garnish

2 pcsscallion, sliced
2 gnori, cut into strips
2 pcssoft-boiled egg, halved(optional)

Equipment

Large pot · Medium saucepan · Colander · Chef's knife · Cutting board · Grater · 2× Serving bowls (for noodles) · 2× Small dipping bowls (for broth)

The method

Step by step

1
Bring a large pot of water to a rolling boil over high heat for cooking the ramen noodles.
About 5 min
Cook’s note: Ensure the water is at a vigorous boil before adding noodles to prevent them from sticking together and to ensure even cooking.
2
While the water heats, prepare the dipping broth by placing a medium saucepan over medium heat.
About 1 min
3
Add the sliced pork shoulder to the heated saucepan and cook, stirring occasionally, until it is beautifully browned and cooked through, breaking it apart into smaller pieces as it renders its fat.
About 4 min
Cook’s note: Browning the pork adds a significant depth of flavor to the broth. Don't overcrowd the pan; cook in batches if necessary.
4
Stir in the minced garlic and grated ginger with the browned pork, cooking for approximately 1 minute until their fragrant aromas are released.
About 1 min
Cook’s note: Be careful not to burn the garlic and ginger, as this can impart a bitter taste to the broth.
5
Pour in the chicken broth, soy sauce, mirin, and sake, then bring the mixture to a gentle simmer.
About 5 min
Cook’s note: Using a good quality chicken broth will significantly enhance the overall flavor of your tsukemen.
6
Reduce the heat to low and allow the broth to gently simmer, uncovered, while you prepare the noodles, enabling the flavors to meld and deepen.
About 5 min
Cook’s note: A slow simmer helps to concentrate the flavors without reducing the liquid too quickly.
7
Cook the fresh ramen noodles in the vigorously boiling water according to the package directions, typically 2-3 minutes, until they are perfectly al dente with a slight chew.
About 3 min
Cook’s note: Taste a noodle to ensure it's cooked to your preferred texture; overcooked noodles become mushy and lose their appeal for dipping.
8
Drain the cooked noodles thoroughly using a colander and immediately rinse them under cold running water to halt the cooking process and remove excess starch.
About 2 min
Cook’s note: Rinsing the noodles under cold water is crucial for tsukemen; it prevents them from sticking together and gives them a refreshing, firm texture ideal for dipping.
9
Divide the chilled, well-drained noodles evenly into two individual serving bowls.
About 1 min
10
Stir the sesame oil into the simmering dipping broth just before serving to preserve its delicate aroma.
About 1 min
Cook’s note: Adding sesame oil at the end ensures its distinct nutty flavor isn't cooked off.
11
Carefully pour the hot dipping broth into two separate, smaller bowls for individual dipping.
About 1 min
Cook’s note: Using smaller, deeper bowls for the broth helps keep it warm longer and makes dipping easier.
12
Garnish each bowl of dipping broth with fresh sliced scallions and thin strips of nori. If using, place a halved soft-boiled egg into each broth bowl.
About 2 min
Cook’s note: For an extra touch, gently warm the soft-boiled eggs in the broth for a minute or two before serving.
13
Serve immediately, instructing diners to pick up a small portion of cold noodles with chopsticks and dip them into the hot, flavorful broth before eating.
About 1 min
Cook’s note: Encourage guests to slurp the noodles to fully enjoy the rich broth and noodle texture.

Keep it good

Cook’s note:

For an even richer broth, consider adding a pinch of dashi powder or a small amount of fish sauce. This dish pairs wonderfully with a crisp Japanese lager or a light sake. Feel free to customize your toppings with bamboo shoots (menma), fish cake (narutomaki), or a sprinkle of togarashi for a spicy kick.

Storage

Store leftover noodles and broth separately in airtight containers in the refrigerator. The noodles should be kept dry, and the broth sealed.

Reheating

Reheat the broth gently in a saucepan over medium-low heat until simmering. Do not reheat the noodles; serve them cold as intended. If desired, you can quickly blanch the cold noodles in hot water for 10-15 seconds to refresh them, then rinse again with cold water.