Tokyo

Tsukemen

Name: Tsukemen
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 g thick ramen or wheat noodles wheat noodles; 150 g pork shoulder or belly thinly sliced pork; 2 cups rich chicken stock (chicken broth); a big handful bonito flakes; 3 tbsp soy sauce; 2 tsp (or mirin) sugar; 2 tsp chinkiang black vinegar; 1 tsp sesame oil; 2 tsp optional chinese chilli oil; 2 soft boiled egg; Bamboo shoot, menma or bamboo shoot strips; 2 pieces nori sheets; 2 sliced spring onion (green onion, scallion); Ice cubes, to chill the noodles

Thick cold noodles dipped into a hot, intense pork and fish broth. Ramen, but you do the dunking.

45 minTime

45 gProtein each

mediumSpice

Dipping ramen2 chapters · 1 min read

Make it your way

Grandma's wayCold thick noodles with a hot rich dipping broth.

The original

781kcalsame

45 gproteinsame

5 gfibresame

45minutessame

Tsukemen.

Per serving, worked out from the ingredient table.

Ingredients

Wheat noodles200 g thick ramen or wheat noodles

Pork150 g pork shoulder or belly, thinly sliced

Chicken stock (chicken broth)2 cups, rich

Bonito flakesa big handful

Soy sauce3 tbsp

Sugar2 tsp (or mirin)

Chinkiang black vinegar2 tsp

Sesame oil1 tsp

Chinese chilli oil2 tsp, optional

Egg2, soft boiled

Bamboo shootmenma or bamboo shoot strips

Nori sheets2 pieces

Spring onion (green onion, scallion)2, sliced

Ice cubesto chill the noodles

Method

5 steps

1Simmer the stock with bonito flakes for 5 minutes, then strain.
2Simmer the pork slices in the broth with soy and sugar until tender and the broth is strongly seasoned.
3Add vinegar, sesame oil and chilli oil. Keep hot.
4Boil the thick noodles until just tender, then rinse in iced water until cold and firm. Drain well.
5Serve noodles on a plate with egg, bamboo, nori and spring onion; broth and pork in a bowl. Dip and slurp.

Serve it like this

Pile chilled noodles on a flat plate with egg, bamboo and nori, the steaming dip in a deep bowl beside it, and hot water for soup wari at the end.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tokyo

Tsukemen

Thick cold noodles dipped into a hot, intense pork and fish broth. Ramen, but you do the dunking.

45 minTime

45 gProtein each

mediumSpice

Dipping ramen2 chapters · 1 min read

Make it your way

Grandma's wayCold thick noodles with a hot rich dipping broth.

The original

781kcalsame

45 gproteinsame

5 gfibresame

45minutessame

Tsukemen.

Per serving, worked out from the ingredient table.

Ingredients

Wheat noodles200 g thick ramen or wheat noodles

Pork150 g pork shoulder or belly, thinly sliced

Chicken stock (chicken broth)2 cups, rich

Bonito flakesa big handful

Soy sauce3 tbsp

Sugar2 tsp (or mirin)

Chinkiang black vinegar2 tsp

Sesame oil1 tsp

Chinese chilli oil2 tsp, optional

Egg2, soft boiled

Bamboo shootmenma or bamboo shoot strips

Nori sheets2 pieces

Spring onion (green onion, scallion)2, sliced

Ice cubesto chill the noodles

Method

5 steps

1Simmer the stock with bonito flakes for 5 minutes, then strain.
2Simmer the pork slices in the broth with soy and sugar until tender and the broth is strongly seasoned.
3Add vinegar, sesame oil and chilli oil. Keep hot.
4Boil the thick noodles until just tender, then rinse in iced water until cold and firm. Drain well.
5Serve noodles on a plate with egg, bamboo, nori and spring onion; broth and pork in a bowl. Dip and slurp.

Serve it like this

Pile chilled noodles on a flat plate with egg, bamboo and nori, the steaming dip in a deep bowl beside it, and hot water for soup wari at the end.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tsukemen

Make it your way

Ingredients

Method

Tsukemen

Make it your way

Ingredients

Method

Make it a meal