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Chopsticks dunk ramen noodles into a creamy brown tsukemen sauce.
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Tsukemen Dipping Ramen Noodles with Miso

Dunk your ramen noodles into a rich broth of miso flavoured tsukemen! This easy dipping ramen recipe is a super fun treat to whip up for lunch or dinner, and it's ready under 20 minutes.
Course Dinner, Lunch, Soup
Cuisine Japanese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 Serves
Calories 552kcal
Cost $8

Ingredients

Optional garnishes:

Instructions

  • Cook the ramen noodles according to packet directions. Drain and sit aside if you want them warm, or run under cold water if you prefer cold noodles.
    250 g ramen noodles
  • Heat the vegetable oil in a small saucepan over a low-medium heat. Add the spring onion, ginger and garlic and fry for 1-2 mins until fragrant.
    ½ tbsp vegetable oil, ½ cup spring onion, 1 tsp ginger, 1 tsp garlic
  • Add the soy sauce, mirin, sugar, rice wine vinegar and chicken stock then increase the heat to medium-high and bring to the boil. Add the katsuobushi / bonito flakes and stir again.
    1 tbsp soy sauce, ½ tbsp mirin, 1 tsp sugar, 1 tsp rice wine vinegar, 200 ml chicken stock, 2 tbsp bonito flakes / katsuobushi
  • In a small dish, mix together the cold water and cornstarch / cornflour to form a slurry. Pour into the soup and stir to thicken (around 1-2 minutes). Turn off the heat.
    1 tbsp cold water, 2 tsp cornstarch / cornflour
  • Place the red miso into a strainer and dunk into the soup. Use a spoon to dissolve the miso paste.
    2 tbsp red miso paste
  • Optional: Add the rayu chilli oil and stir through.
    1/4 tsp rayu chilli oil
  • Portion out the tsukemen soup into two small bowls. Place the ramen noodles into separate bowls ready to dip.

Video

Notes

  • Ramen Noodles – Serve your noodles hot or cold, it’s up to you!
  • Make Ahead – You can always make the broth and noodles the night before if you want to take them for a work lunch. Just store both separately in airtight containers in the fridge.
  • Storage – While we don’t recommend freezing the noodles or tsukemen broth, you can store both in the fridge for up to a couple of days. We recommend cooking the ramen noodles right before you’re eating them though for the freshest results.
  • Toppings – Make it a bigger meal by adding things like boiled eggs, nori seaweed sheets, chashu pork slices or pile on some nikumiso.

Nutrition

Calories: 552kcal | Carbohydrates: 80g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 3357mg | Potassium: 426mg | Fiber: 4g | Sugar: 8g | Vitamin A: 279IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 5mg