Tsukemen - Dipping Ramen Noodles


2/3 cup chicken soup stock
1/4 cup soy sauce
2 Tbsp mirin
1 tsp rice wine vinegar
2 Chukamen (raw Chinese noodles)
for toppings:
lettuce, torn into small pieces
green onion, chopped
nori seaweed, cut into small sheets
ham, sliced
boiled eggs, cut in halves
cucumber, thinly sliced
tomatoes, cut into bite-size pieces

Heat chicken soup stock, soy sauce, and mirin in a sauce pan. Bring to a boil and stop the heat. Add vinegar and stir lightly. Set aside.


Boil lots of water in a large pan. Add chukamen noodles in the boiling water and cook for a few minutes. Drain ramen noodles in a colander and cool them in ice water. Drain well and serve on plates with your favorite toppings. Serve dipping soup into individual bowls. Makes 2 servings

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