🍜 Tsukemen (Dipping Ramen)

Name: Tsukemen (Dipping Ramen)
Total time: 180 min
Yield: 2
Cuisine: Japan · Tokyo
Ingredients: 300 g fresh thick ramen noodles; 300 g pork belly; 600 ml rich pork broth; 3 tbsp soy sauce; 2 eggs; 100 g bamboo shoots (menma); 2 spring onions, sliced

Origin: Japan · Tokyo

968kcal

per serving · 450 g

215kcal

per 100 g

50 gProtein11 g / 100 g

40 gFat9 g / 100 g

99 gCarbs22 g / 100 g

Tsukemen is a style of ramen where thick, chewy noodles are served cold or warm on a separate plate with a small bowl of hot, concentrated broth for dipping. Toppings typically include slices of braised pork belly, a soft-boiled marinated egg and bamboo shoots. The broth is richer and saltier than regular ramen soup because it coats the noodles rather than being drunk.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork belly

Not veganbecause of: pork belly, soft-cooked egg

Contains porkbecause of: pork belly

Contains glutenbecause of: ramen noodles

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy

What it is made of

ramen noodlespork bellyconcentrated brothsoft-cooked eggbamboo shoots

Recipe

2 servings180 min

Ingredients

300 g fresh thick ramen noodles
300 g pork belly
600 ml rich pork broth
3 tbsp soy sauce
2 eggs
100 g bamboo shoots (menma)
2 spring onions, sliced

Method

Simmer the pork belly in water with 2 tbsp soy sauce for 2 hours, then slice.
Boil the eggs for 6½ minutes, cool, peel and marinate in the pork cooking liquid.
Reduce the broth by about half with the remaining soy sauce to make a concentrated dip.
Cook the noodles, rinse under cold water and drain well.
Serve noodles on a plate with pork, halved eggs, bamboo shoots and spring onions, and the hot broth in a bowl for dipping.

How to make it lighter

Dip the noodles lightly and leave most of the concentrated broth in the bowl.
Choose fewer slices of pork belly and add extra bamboo shoots and spring onions.
Ask for a regular rather than large noodle portion — tsukemen servings are often generous.

History

Tsukemen is usually credited to Kazuo Yamagishi of the Tokyo shop Taishoken, who began serving it in the 1950s. It spread widely across Japan in the 2000s and is now a ramen category of its own.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →