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Tsukemen | Dipping Ramen Noodles

Tsukemen (つけ麺) is an another way of enjoying Ramen!

Yes the broth takes time. But other things doesn't require much hustle.

So if you wants to try to make Ramen at home, but you don't want to spend hours for making all the toppings, this dish can be the way to go!!

Tsukemen | Dipping Ramen Noodles

[Serving] 3-4 serves

[Prep time] 10-20 mins (Does not include time to soak Kombu)

[Cook time] 3-4hours

[Storage] Broth: 3-4days in a fridge. Or 1 month in a freezer

[Difficulty] B *(A=Hard E=Easy)


[Ingredients] (GRAM)

(Broth 3-4 serves)

-Water 500ml + 1500ml

-Kombu 6g

-Chicken feet 500g

-Chicken neck 500g

-Garlic 10g

-Ginger 10g

-Scallion 30g

(Finishing 1 serve)

-Chicken thigh 200g

-Salt 1/2tsp (2.5g)

-Garlic 5-6g (as peeled)

-Ginger 5-6g (as peeled)

-Soy sauce 1/2tbsp (7.5ml)

-Broth 250ml

-Sesame oil 1tsp (5ml)

-Fresh thin noodle 150g



-White vinegar


[Ingredients] (OUNCE)

(Broth 3-4 serves)

-Water 17.6oz + 53oz

-Kombu 0.2oz

-Chicken feet 1.1lb

-Chicken neck 1.1lb

-Garlic 0.3oz

-Ginger 0.3oz

-Scallion 1oz

(Finishing 1 serve)

-Chicken thigh 0.4oz

-Salt 1/2tsp (0.1oz)

-Garlic 0.2oz (as peeled)

-Ginger 0.2oz (as peeled)

-Soy sauce 1/2tbsp (0.3oz)

-Broth 8.9oz

-Sesame oil 1tsp (0.2oz)

-Fresh thin noodle 5.3oz



-White vinegar

[Recipe video]


0:00 Prepare Broth

3:57 Soft boiled Egg

5:15 Prepare Noodle

6:10 Finish Tsukemen



[Chapter1: Prepare Broth]

  1. Soak kombu and 500ml water 1 hour

  2. Boil chickens for 15 sec, rinse

  3. Add these into a pot with 1500ml water

  4. Boil it, remove some scum

  5. Add the veggies. Lid on. Cook 2hours

  6. Fill up with water, cook 45 mins with medium high heat

  7. Stir every 10 mins. Try to break the bones

  8. Strain. Done

[Chapter2: Soft boiled Egg]

  1. Salt and vinegar in a boiling water

  2. Drop eggs. Cook 7 mins with medium heat

  3. Chill completely in iced water

  4. Peel, done

[Chapter3: Prepare Noodle]

  1. Follow the packet instruction to cook it

  2. Rinse it, marinade with sesame oil

(Using half amount of chilli oil is great too)

[Chapter4: Finish Tsukemen]

  1. Cut chicken into bite size

  2. Massage with Salt

  3. Grate garlic and ginger

  4. Hot pan, vege oil, chicken on.

  5. Medium high heat. Colour the skin

  6. Discard 1/2 of the fat

  7. Garlic and ginger in. low heat until fragrant

  8. Broth in. Scrape the bottom of the pan

  9. Lid on. Steam 4 mins

  10. Pour the broth on a a warm bowl.

  11. Arrange other stuff in a different bowl, done

🍜You can make normal ramen with this recipe🍜

That case, skip to rinse the noodles after cooking.

And use 300ml of the broth.

Check and adjust the amount of soy sauce to your liking


記事: Blog2 Post
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