Soy Miso Tsukemen- Dipping noodles

My husband and I love eating ramen, we have tried a lot of ramen and also made ramen at home. However, we haven’t had a lot of Tsukemen when we go out to eat. I remember eating some amazing tsukemen in Japan and it’s so hard to find a restaurant in Toronto that makes it.

However, I found a recent recipe for making tsukemen at home and it only takes 20 minutes! The best part, I have all the ingredients in my fridge. I bet you have all the ingredients as well! The most interesting ingredient I add is the unsweetened soy milk. It gives the soup a nutty flavour and also creaminess. It’s so delicious!

What is Tsukemen?

Tsukemen means dipping noodles in Japanese. The difference between regular ramen and tsukemen is that tsukemen broth is a lot thicker because it needs to coat the noodles when it’s dipped into the broth. The flavour is generally stronger. The noodles are also thicker to pick up the broth. I like using knife cut noodles since it’s thicker. You can also use udon noodles if you can’t find knife cut noodles.

Ingredients

Tsukemen broth

Serves 2

• 1 lbs ground meat (pork or beef)
• 2 tsp chopped scallion
• 2 tsp minced garlic
• 1 1/4 cups unsweetened soy milk
• 2 tbsp miso
• 2 tsp mirin
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tsp sugar
• 1 1/2 tsp Korean chili powder
• 1/2 tsp ground white pepper

Other ingredients

• Thick wheat or udon noodles (enough for 2 people)
• 2 soft boiled eggs
• seaweed furikake

How to make Tsukemen

1. Chop up scallions and mince your garlic
2. In a pan, add a bit of oil
3. Add in scallion and garlic. Then add in ground pork.
4. Stir fry on medium until there are mostly no pink left
5. Add in miso, soy sauce, mirin, Korean chilli powder, white pepper, sugar and sesame oil. Mix into the ground pork
6. Once it’s all incorporated with the ground pork, add in soy milk. Let it come to a simmer. Serve the broth into a bowl.
7. Meanwhile boil your noodles. Once the noodles are cooked, run through some cold water and set onto a plate. You can also add a soft boil egg and seaweed furikake on top of the noodles
8. Dip the noodles into the broth and enjoy!

Soy Miso Tsukemen

Easy

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Servings: 2

Ingredients

Soy Milk Tsukemen

• 1 lbs ground meat pork or beef
• 2 tsp chopped scallion
• 2 tsp minced garlic
• 1 1/4 cups unsweetened soy milk
• 2 tbsp miso
• 2 tsp mirin
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tsp sugar
• 1 1/2 tsp Korean chili powder
• 1/2 tsp ground white pepper

Other ingredients

• Thick wheat or udon noodles enough for 2 people
• 2 soft boiled eggs
• seaweed furikake

Instructions

• Chop up scallions and mince your garlic
• In a pan, add a bit of oil
• Add in scallion and garlic. Then add in ground pork.
• Stir fry on medium until there are mostly no pink left
• Add in miso, soy sauce, mirin, Korean chilli powder, white pepper, sugar and sesame oil. Mix into the ground pork
• Once it’s all incorporated with the ground pork, add in soy milk. Let it come to a simmer. Serve the broth into a bowl.
• Meanwhile boil your noodles. Once the noodles are cooked, run through some cold water and set onto a plate. You can also add a soft boil egg and seaweed furikake on top of the noodles
• Dip the noodles into the broth and enjoy!