Craving for Tsukemen? Make dipping broth, using a can of sardines! Tsukemen is a ramen dish consisting of noodles which are eaten after being dipped in a separate bowl of soup or broth. The broth is usually thick so that the noodles can catch them while dipping! The sardine allows the broth to be savory and delicious! Try this with our Signature Shoyu Ramen, and slurp away!
- 1 serving Signature Shoyu Ramen
- 1 tsp Sesame Oil
Toppings for Noodle
- 1 Boiled Egg cut into half
- Nori (Seaweed) thinly cut
- Braised Bamboo Shoots with Soy Sauce
- 1 packet Signature Shoyu Ramen Soup Base
- 1 can Sardine drained
- ½ Spring Onion chopped
- 1 thumb Ginger finely chopped
- 1 tbsp Miso Paste
- 1 tbsp Sake or White Wine
- 1 cup Water
- ½ tbsp Sesame Oil
Toppings for Dipping Broth
- 2 tbsp Onion finely chopped
- 2 slices Narutomaki (Fish Cake)
- ½ tbsp Vinegar optional
- Heat a frying pan over medium heat and coat with the sesame oil. Roast the sardine for 1 to 2 minutes each side. Add miso paste and roast until the miso becomes fragrant.
- Pour the sake and add the ginger. Evaporate alcohol.
- Add the water and bring to a boil. Just before turning off the heat, mix in the soup base.
- In a large pot, bring water to a boil and cook the noodles for 1 minute and 30 seconds. Drain well and add the sesame oil to prevent the noodles from clumping. Transfer to another serving bowl. (If you prefer the noodles to be cold, wash the noodles in ice-cold water and drain well.) Place the egg and braised bamboo shoots and sprinkle the nori seaweed.
- Warm up the dipping sauce from Step 4 and pour into a serving bowl and place the narutomaki, spring onion, and onion. Add the vinegar if using. Enjoy!
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