Okinawa Soba Tsukemen

  • 1 serving
  • 20 mins
Okinawa Soba Tsukemen (dipping noodle) topping with chashu (braised pork belly), menma (braised bamboo shoots), ajitsuke egg (marinated boiled egg), scallion, and seaweed (nori)

Tsukemen is a great alternative to ramen if you want to change things up a bit! Tsukemen translates to “Dipping Noodle,” and you dip your ramen noodle in a bowl of flavored hot broth! For this recipe we used our Okinawa Soba and arranged it to Tsukemen. With just half the soup base and some sesame oil, you have yourself a tasty bowl of dipping broth. Let’s get started!  

In this recipe

Okinawa Soba, 9.10oz (258g), 2 servings

Okinawa Soba

Yields
1 serving

Cook Time
20 mins

 

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Ingredients

Noodles

  • 1 serving Okinawa Soba 

Soup

  • ½ packet Okinawa Soup Base 
  • 1 cup Hot Water
  • ½ tbsp Sesame Oil 
  • 1 piece Chashu 
  • Scallions

Toppings

  • 1 piece Homemade Chashu (braised pork belly) you can follow our recipe 
  • Menma or Braised Bamboo Shoots you can follow our recipe
  • ½ Ajitsuke Egg (marinated boiled egg) you can follow our recipe
  • ½ Scallion julienned, soaked in water, and drained 
  • 2 pieces Dry Seaweed 

Instructions

  • Cut one piece of chashu into cubes and set aside. The other piece will be used as a topping.  
  • Take half of the soup seasoning and add 1 cup of hot water. Then add ½ tbsp of sesame oil. Add cubed chashu and top with julienned scallion and you’ve got yourself some dipping broth!  
  • Prepare noodles by following instructions on packaging. Once the noodles are done, let it drain. 
  • Place noodles in serving bowl and top it with chashu, menma, egg, and scallion.  
  • Add nori on the side and you’re all set!  
    * Normally for ramen, we would use 1 ¼ cups of hot water to make the soup but for tsukemen we want a thicker broth.