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Tsukemen-style instant ramen

• Verna Gao

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Serves 1

Easy

Prep: 5 mins

Cook: 10 mins

plus marinating

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Tsukemen is a Japanese ramen style where cold, chewy noodles are served separately and dipped into a hot, ultra-concentrated broth

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Want to make Japanese-style tsukemen? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her simple recipe for easy homemade tsukemen using instant ramen noodles. Try her recipe below, then discover more Japanese recipes. Read more about Verna Gao's food travel series.

"My new obsession post-Japan is tsukemen and I think this is a genius way to liven up a standard packet of instant noodles. Tsukemen is a Japanese ramen style where cold, chewy noodles are served separately and dipped into a hot, ultra-concentrated broth. If you think about it, instant ramen is kind of perfect for this. By deliberately undercooking the noodles and shocking them in an ice bath, they stay super bouncy and springy, while using less water for the soup packet keeps the broth rich and punchy. Add a few strategic cheats (roasted ham brushed with sweet soy, jammy soy-marinated eggs) and suddenly this stops feeling like a hack and starts feeling intentional."

Watch Verna's recipe video below, then find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video...

Verna Gao's tsukemen-style instant ramen recipe

Ingredients

Nutrition

• 2 packs of instant ramen (any flavour works)
• 2 tbsp sweet soy sauce
• 2 tbsp mirin
• 1 tbsp sesame oil

TOPPINGS

• 2-4 thick slices of roasted ham

• 1 tbsp sweet soy sauce

• shredded spring onions, sesame seeds and chilli oil

  to serve

SOY EGGS

• 2 small eggs
• 5 tbsp soy sauce
• 2 tbsp mirin

Nutrition: per serving

• kcal529
• fat17g
• saturates3g
• carbs74g
• sugars25g
• fibre2g
• protein20g
• salt9.7g

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Method

• step 1

  Boil the eggs for 6 mins 30 seconds, then plunge into iced water to cool completely. Peel, then put in a small container with the soy and mirin. Leave to marinate for at least 1 hr or overnight if you can.

• step 2

  Prepare a large bowl of iced water. Bring a pot of water to the boil and cook the noodles for 2 mins. Drain and transfer to the ice bath to stop the cooking – this keeps the noodles firm, bouncy and extra chewy. Drain well.

• step 3

  Put 400ml of water and the instant ramen soup packs in a small pan. Bring to a gentle simmer, then stir in the soy, mirin and sesame oil. Taste and adjust if needed – the broth should be saltier and more concentrated than normal ramen because it’s meant for dipping. Brush the ham slices with sweet soy and dry-fry in a non-stick pan until caramelised.

• step 4

  To serve, pour the hot broth into two bowls and the noodles in two separate bowls. Top the noodles with the ham and a halved egg, spring onions, sesame seeds and a drizzle of chilli oil. To eat, dip the cold noodles into the hot broth, letting them soak up just enough flavour with each bite.

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Authors

Verna Gao

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