How to make spicy, aromatic Tsukemen dipping noodles with homemade soup! (Serves 2)
For the mince
- 1/2 tbsp sesame oil
- 30g spring onion (white part) finely sliced
- 1 chilli (dry or fresh) finely sliced
- 1 clove garlic finely diced
- 1 tbsp ginger finely diced
- 50g pork mince
- 1 tbsp tobanjan
- 1 tbsp miso paste
- 1 tbsp ground sesame seeds
- 1 pinch black pepper
For the soup
- 300ml water
- 1 tsp chicken bouillon powder
- 1 tsp sugar
- 1 tsp soy sauce
- slurry (1 tbsp water and 1 tsp potato starch)
- 1 tsp sesame seeds to garnish
- A dash of chili oil to garnish
- 1 chilli finely sliced to garnish
- 30g Chinese chives roughly chopped to garnish
Ramen noodles and toppings
- 2 portions thick ramen noodles
- Water for boiling
- 1 tsp sesame oil
- 1 tbsp spring onion (green part) finely chopped
- Kizami nori (finely chopped seaweed)
- Narutomaki (Japanese fish cake)
- Menma (fermented bamboo shoots)
- 2 ramen eggs
- Heat a large frying pan (it will need to fit the soup later) on medium low and add the sesame oil. Once hot, add the spring onion, chilli, ginger and garlic and fry until fragrant.
- Once fragrant, turn up the heat to medium and add the pork mince. Fry until browned.
- Next, add tobanjan, miso paste, black pepper and ground sesame. Mix well and stir fry for 1 minute.
- Add the water and chicken stock powder, then bring it to a boil.
- Once the liquid is boiling, turn down heat to simmer and add the soy sauce and sugar.
- In a small separate bowl, mix the potato starch and cold water to make a slurry. Add the slurry to the soup and cook until slightly thickened, stirring continuously.
- Once thickened, remove from the heat and place a lid on top of the pan to keep it hot until serving.
- Cook the noodles according to the instructions on the packaging.
- Once the noodles are cooked, pour them into a colander to drain the water and rinse with warm running water to remove excess starch.
- Transfer the noodles to mixing bowl and drizzle with a dash of sesame oil. Mix until evenly coated and then divide onto serving plates. Top each portion with chopped spring onion, kizami nori and your choice of toppings.
- Pour the soup into individual dipping bowls and top with Chinese chives, fresh chilli, sesame seeds and drizzle of chilli oil.
Adjust the amount of chili and chili oil depending on your personal tolerance.
This recipe is moderately spicy, the spiciness can be lowered by reducing the chili, chili oil and tobanjan. (If you reduce tobanjan, I recommend increasing the amount of miso paste.)
NOTE: The nutritional value is based on when you drink up the dipping sauce, which we don't.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Noodles
- Method: Fry / Boil
- Cuisine: Japanese
Keywords: tsukemen, tsukemen recipe, how to make tsukemen, spicy tsukemen, what is tsukemen, dipping ramen, dipping ramen recipe, tsukemen vs ramen, how to eat tsukemen, tsukemen noodles, dipping noodles, tsukemen dipping noodles, tsukemen broth recipe,