Dipping Ramen (Japanese Thick Noodles with Concentrated Dipping Broth)
Tsukemen is a Japanese dipping ramen where thick noodles and a concentrated broth are served separately. The broth - typically tonkotsu or seafood-soy based - is reduced to roughly double the intensity of standard ramen soup. Noodles are rinsed in cold water after boiling, which firms their texture and creates a temperature contrast when dipped into the hot broth. Toppings such as chashu pork, soft-boiled egg, and nori are arranged alongside the noodles. The recipe takes about 50 minutes, with most time spent building and reducing the dipping broth.
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Instructions
- 1
Simmer pork stock with soy sauce, mirin, and miso until reduced and concentrated for the dipping broth.
- 2
Cook noodles and rinse in cold water to give them a springy texture.
- 3
Arrange noodles in a bowl and top with chashu, soft-boiled egg, green onion, and menma.
- 4
Serve the hot dipping broth in a separate bowl on the side.
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Nutrition (per serving)
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