15 Minute Spicy Tsukemen (Dipping Ramen)
https://sudachirecipes.com"Tsukemen" is an unusual dish where the ramen noodles and soup are served separately. Enjoy my spicy version of tsukemen served with a hot, aromatic homemade broth flavored with ginger, garlic, miso and chili. It's delicious, warming and ready in just 15 minutes!
Ingredients
For the mince
- ½ tbsp sesame oil
- 30 g Japanese leeks (naganegi) white part, finely diced
- 1 red chili pepper(s) dry or fresh finely sliced
- 1 clove garlic finely diced
- 1 tbsp ginger root finely diced
- 50 g ground pork
- 1 tbsp chili bean sauce
- 1 tbsp yellow miso paste (awase miso)
- 1 tbsp ground sesame seeds
- 1 pinch ground black pepper
For the soup
- 300 ml water
- 1 tsp Chinese-style 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
- 1 dash chili oil
- 1 red chili pepper(s) finely sliced to garnish
- 30 g garlic chive(s) nira, roughly chopped to garnish
Ramen noodles and toppings
- 2 portions ramen noodles thick
- water for boiling
- 1 tsp sesame oil
- 1 tbsp green onion green part finely chopped
- 2 tbsp shredded sushi nori seaweed "kizami nori" kizaminori, finely chopped
- 40 g kamaboko fish cake narutomaki
- 2 tbsp seasoned bamboo shoots "menma" menma
- 2 ramen egg(s)
Instructions
- Heat a large frying pan (it will need to fit the soup later) on medium low and add ½ tbsp sesame oil. Once hot, add 30 g Japanese leeks (naganegi), 1 red chili pepper(s), 1 tbsp ginger root and 1 clove garlic and fry until fragrant.
- Once fragrant, turn up the heat to medium and add 50 g ground pork. Fry until browned.
- Next, add 1 tbsp chili bean sauce, 1 tbsp yellow miso paste (awase miso), 1 pinch ground black pepper and 1 tbsp ground sesame seeds. Mix well and stir fry for 1 minute.
- Add 300 ml water and 1 tsp Chinese-style chicken bouillon powder, then bring it to a boil.
- Once the liquid is boiling, turn down heat to simmer and add 1 tsp soy sauce and 1 tsp sugar.
- In a small separate bowl, mix the potato starch and cold water to make a slurry (1 tbsp water and 1 tsp potato starch). 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 2 portions ramen 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 1 tsp sesame oil. Mix until evenly coated and then divide onto serving plates. Top each portion with 1 tbsp green onion, 2 tbsp shredded sushi nori seaweed "kizami nori" and your choice of toppings.Pour the soup into individual dipping bowls and top with 30 g garlic chive(s), 1 red chili pepper(s), 1 tsp sesame seeds to garnish and 1 dash chili oil.
- Enjoy!
Notes
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.
Nutrition
Calories: 584kcal | Carbohydrates: 80.4g | Protein: 26g | Fat: 21.7g | Saturated Fat: 5.1g | Polyunsaturated Fat: 6.4g | Cholesterol: 209.5mg | Sodium: 2267mg | Fiber: 10g