Spicy Miso Tsukemen
A concentrated, intensely flavorful dipping ramen featuring chewy noodles and a rich, spicy miso-based broth.
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Ingredients
- 2 portions Fresh thick-cut ramen noodles
- 3 tablespoons Red miso paste
- 1 tablespoon Doubanjiang (Spicy bean paste)
- 2 cups Chicken or pork stock (concentrated)
- 2 teaspoons Chili oil (Rayu)
- 1 tablespoon Grated ginger and garlic
- 1 tablespoon Soy sauce
- 100 grams Ground pork
- 1 tablespoon Toasted sesame oil
- 2 stalks Green onions, sliced
- 2 halves Soft-boiled egg (Ajitama)(optional)
Instructions
- 1
In a small pot, heat sesame oil and sauté the ground pork until browned and crispy.
- 2
Add the grated ginger, garlic, and doubanjiang to the pork, stirring for 1 minute until fragrant.
- 3
Whisk in the red miso paste and soy sauce, then slowly pour in the stock.
- 4
Simmer the broth over medium heat for 10-15 minutes to reduce slightly; it should be saltier and thicker than standard ramen soup.
- 5
While the broth simmers, boil a large pot of water and cook the thick ramen noodles according to package instructions.
- 6
Drain the noodles and immediately rinse them under cold running water to remove starch and achieve a chewy texture.
- 7
Pour the hot, concentrated broth into small dipping bowls and drizzle with chili oil.
- 8
Serve the cold noodles on a separate plate garnished with green onions and eggs, dipping small bunches into the hot soup as you eat.
Nutrition per Serving
720
Calories
28g
Protein
85g
Carbs
32g
Fat
4g
Fiber
6g
Sugar
2100mg
Sodium
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