Pork-Bone Tsukemen recipe - ingredients, nutrition and when to eat it
This Japanese noodle dish features noodles served separately and dipped into a rich pork-bone broth.
This Japanese noodle dish features noodles served separately and dipped into a rich pork-bone broth. The thick, springy noodles pair beautifully with the hearty, savory dipping broth, making it a satisfying lunch or dinner.
Japanese · 35 minutes to cook
Tips: After boiling the noodles, rub and rinse them under cold water to remove excess starch and bring out their springy texture.
Tips: The dipping broth should be more strongly seasoned than soup meant to be eaten on its own, so the flavor stays balanced when the noodles are dipped in.
Tips: If the broth is too concentrated, mix in a tablespoon or two of noodle water or hot water to adjust the consistency.
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Ingredients (1 serving)
- Fresh ramen noodles — 180 g
- Pork stock — 300 ml
- Pork shoulder — 60 g
- Egg — 1 pc
- Miso — 1 Tbsp
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Garlic — 1 clove
- Ginger — 1 tsp
- Green onion — 20 g
- Kombu — 1 piece
- Roasted seaweed — 1 sheet
- Vinegar — 1 tsp