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.