Tsukemen
Cold noodles with a rich, dark dipping broth, topped with soft-boiled egg, nori, and green onions. A project worth the time for a deeply satisfying meal.
- Total time
- 90 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 4 cups chicken broth
- ½ cup soy sauce
- ¼ cup mirin
- ½ lb pork belly
- 12 oz ramen noodles
- 2 eggs
- 3 green onions
- 2 nori sheets
Instructions
- 1
In a pot, combine 4 cups chicken broth, 1/2 cup soy sauce, and 1/4 cup mirin. Add 1/2 lb pork belly and bring to a boil over high heat.
- 2
Reduce heat to low, cover, and simmer until pork is tender, about 1 hour. Skim any foam that rises.
- 3
Meanwhile, soft-boil 2 eggs: simmer for 6-7 minutes, then plunge into ice water. Peel and halve.
- 4
Cook 12 oz ramen noodles according to package, then drain and rinse under cold water to stop cooking. Set aside.
- 5
Remove pork from broth, slice thinly, and set aside. Keep broth warm.
- 6
Divide noodles into 2 bowls. Serve with dipping broth on the side, topped with sliced pork, egg halves, chopped green onions, and torn nori.
- 7
Dip noodles into broth before eating. Enjoy!
Tools you’ll need
- large pot
- slotted spoon
- small pot for eggs
- bowl of ice water
- knife
- cutting board
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