Tsukemen Ramen Recipe

Ingredients

Ramen Noodles

• 2 packages ramen noodles (This is for 2 servings. You’ll need about 4-oz fresh noodles, or 2-oz dry noodles for each serving)

Tsukemen Broth

• 1/2 tablespoon vegetable oil
• 1/2 lb pork belly (thinly sliced, you can also use bacon if you cannot find pork belly)
• 2 cloves garlic minced
• 2 teaspoon freshly grated ginger
• 2 cups chicken stock (I used reduced sodium)
• 3 tablespoons low-sodium soy sauce
• 2 green onions / scallions
• 2 shiitake mushrooms (You can sub other mushrooms)
• 1/2 cup shimeji mushrooms (You can sub your favorite mushrooms)
• 2 tablespoons mirin (Use dry sherry or cooking wine if you prefer)
• 1/2 teaspoon rice vinegar (You can sub white vinegar or apple cider vinegar)
• salt and pepper to taste
• 1 teaspoon sesame oil

Toppings

• 2 soft-boiled eggs
• chopped green onions

Instructions 

Make the tsukemen broth

1. Prepare the ingredients: cut the pork belly into thin slices and then cut into 2-inch pieces; mince the garlic and ginger; chop green onions, and slice mushrooms.
2. Heat oil in a large pot over medium heat. Add garlic and ginger, and cook until fragrant, about 1-2 minutes, stirring frequently.
3. Add pork belly, and stir-fry until no longer pink.
4. Add chicken stock, soy sauce and mirin.
5. Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes. While you are waiting, you can make soft-boiled eggs (see below).
6. Add green onions and mushrooms. Bring it to a boil on high heat.
7. Adjust the heat to low and simmer for another 5 minutes until the mushroom has softened.
8. Add sesame oil and vinegar. Season with salt and pepper to taste. Stir lightly. Remove from heat and set aside.

Make the soft-boiled eggs

1. Fill a saucepan with water (make sure there’s enough water to cover the eggs), and bring to a boil. Gently lower cold-from-the-fridge eggs into the water. Simmer for 7 ½ minutes, adjusting the heat as necessary to maintain a gentle boil.
2. Transfer the cooked eggs to iced water and chill for 3 minutes. Crack the eggs all over, peel the shell and slice in half lengthwise.

Cook Ramen Noodles

1. Boil water in a large pot and add ramen noodles. Cook according to the instructions on the package. Once cooked, rinse the noodles under running water, and soak them in a bowl of cold water to cool. Drain completely and divide the noodles into 2 bowls.
2. Serve tsukemen: Place noodles into individual bowls, and place soft-boiled eggs on top of the noodles. Add tsukemen broth and vegetables in a separate bowl, then top with chopped green onions.