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  • 1 serving Okinawa Soba 


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


  • 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 


  • 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.