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Tsukemen with cold noodles and hot dipping broth
Cold noodles served with rich hot dipping sauce

Tsukemen (Japanese Dipping Ramen)

Author: Flavelo
Recipes Main Courses Soups
Tsukemen is a playful yet serious variation of ramen where 'tsukeru' means 'to dip.' The noodles and broth are served separately. The noodles are cold and firm, while the broth (tsukedare) is hot, thick, and incredibly potent. This temperature contrast is the key: the cold noodle keeps its 'al dente' snap, while the hot soup warms each bite.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Two bowls: One for noodles, one for soup.
  • Colander: For shocking noodles.

Allergen Information

⚠️ Wheat
⚠️ Soy
⚠️ Egg
⚠️ Sesame

Instructions

1 ✓

Braise the pork belly in soy, mirin, and water until tender, then slice.

Tip: The rendered pork fat will enrich the dipping soup.
2 ✓

Make the Dipping Soup: Simmer the broth with soy sauce, mirin, vinegar, sugar, and sesame oil. Reduce until thick and intensely flavored.

Tip: This soup must be much saltier and more acidic than standard ramen broth because it needs to coat and flavor the plain noodles.
3 ✓

Cook noodles, then immediately drain and wash under cold running water until completely cool.

Tip: Vigorous washing removes surface starch and creates a slippery, chewy texture.
4 ✓

Serve: Plate cold noodles with pork, egg, and nori. Serve the hot, thick soup in a separate small bowl.

Tip: Dip each bite into the hot soup before eating.
5 ✓

Supu-wari: After finishing the noodles, dilute the remaining strong dipping sauce with hot plain water or stock and drink it.

Recipe FAQ

Why are the noodles cold?
Shocking them in ice water stops the cooking process and removes surface starch, resulting in a snappy, chewy texture that doesn't get soggy.

Ingredients

  • 4 servings Thick Ramen Noodles (Fresh or Dried)
  • 2.5 cups Rich Pork or Chicken Bone Broth (reduced)
  • 1/2 cup Soy Sauce
  • 2 tbsp Mirin
  • 1 tbsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 1 tbsp Sugar
  • 10 oz Pork Belly (for Chashu)
  • 2 large Soft Boiled Eggs (marinated)
  • 2 stalks Scallions
  • 1 sheet Nori Seaweed