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+ servings
a plate of noodles, pork belly and green onion with broth on the side


Tsukemen is an amazing combination of springy ramen noodles dipped an intensely flavor sweet, savory and sour broth served chilled.
Course Soup/Stew
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 363kcal



  • Cook the noodles and drain according to the package instructions. Rinse with cold water then place in the fridge to chill while you prepare the rest of the items.
  • Pour boiling water over the dried mushrooms and let them soak for 30-45 minutes, until softened.
  • Season the pork belly with the salt and cook it in a skillet over medium heat until brown on broth sides (it will be crisped when done).
  • Squeeze the liquid from the mushrooms and slice thinly for serving (discard the stems). Reserve ¼ cup of the mushroom liquid.
  • Combine the stock, bonito flakes, ginger, miso, mirin, ¼ cup mushroom liquid and soy sauce in a pot and bring to a simmer for 5 minutes.
  • Remove from heat and strain. Mix in the sesame oil and vinegar.
  • Let cool to room temperature for serving (can place in the fridge to cool it faster).
  • Serve the broth in a bowl on the side of a plate of noodles, eggs, green onions and crisped pork belly.


  1. Place the broth in the fridge to cool to room temperature faster.
  2. Place the noodles in the fridge to chill while you prepare the rest of the ingredients.
  3. You can actually use whatever type of noodles you like - we sometimes use udon noodles too!
  4. It's ok if the broth tastes very salty - because it's just being used for dipping it is supposed to be super intense.


Serving: 1cup | Calories: 363kcal | Carbohydrates: 22g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 184mg | Sodium: 1399mg | Potassium: 412mg | Fiber: 1g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg