Dipping Ramen (Japanese Thick Noodles with Concentrated Dipping Broth)
Quick answer
- Total time
- 50 min
- Level
- Hard
- Servings
- 1 serving
- Ingredients
- 9
About this dish
Dipping cold-rinsed thick noodles a mouthful at a time into a hot, reduced pork bone broth keeps the chewy bite and the warmth of the soup separate until the end.
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The dipping broth simmers for about 15 minutes until it tastes far stronger than ordinary ramen soup, strong enough to season cold noodles in a quick dip. The miso has to dissolve completely, since lumps leave the broth uneven and cloudy. The noodles boil a little under the package time, and the cold rinse firms them so they hold their spring. Rubbing off the surface starch and shaking the noodles dry keeps them from watering down the concentrated broth. Chashu, bamboo shoots and a soft-boiled egg sit with the noodles, not in the broth.
Ingredients
Instructions
- 1
Pour 300 ml pork bone stock into a pot and warm it over medium heat.
Once it starts to bubble, lower the heat slightly so the broth simmers steadily without boiling hard.
- 2
Add 3 tablespoons soy sauce, 2 tablespoons mirin, and 1 tablespoon miso paste.
Whisk or stir until the miso fully dissolves, because lumps can leave the dipping broth uneven and cloudy.
- 3
Simmer the broth over low heat for about 15 minutes, stirring occasionally.
It is ready when it coats a spoon lightly and tastes much stronger than regular ramen soup.
- 4
Cook 150 g thick ramen noodles in plenty of boiling water.
Stop slightly before the package time if needed, since rinsing and chilling will firm the noodles and keep them springy.
- 5
Rinse the cooked noodles thoroughly under cold water, rubbing gently to remove surface starch.
Drain very well and shake off excess water so the concentrated broth does not become diluted.
- 6
Place the cold noodles in a serving bowl and arrange 3 slices chashu, the soft-boiled egg, 20 g green onion, and 30 g menma alongside. Serve the hot dipping broth separately for dipping.
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