Yuzu Shoyu Tsukemen
Cold, chewy ramen noodles served with a concentrated, hot citrus-infused soy dipping broth.
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Ingredients
- 2 portions Thick-cut Ramen Noodles
- 500 ml Chicken Stock (unsalted)
- 4 tbsp Shoyu (Soy Sauce)
- 2 tbsp Mirin
- 2 tbsp Yuzu Juice
- 1 tsp Dashi Powder
- 4 slices Chashu Pork Slices
- 1/4 cup Menma (Bamboo Shoots)(optional)
- 2 squares Nori Sheets
- 2 stalks Green Onions
- 1 piece Ajitsuke Tamago (Marinated Egg)
- 1 tsp Rayu (Chili Oil)(optional)
Instructions
- 1
In a small saucepan, combine chicken stock, shoyu, mirin, and dashi powder.
- 2
Bring the mixture to a gentle simmer over medium heat for 10 minutes to concentrate the flavors.
- 3
While the broth simmers, boil a large pot of water and cook the thick ramen noodles according to package instructions, usually 1-2 minutes longer than standard ramen.
- 4
Drain the noodles and immediately shock them in an ice-water bath, rubbing them gently to remove excess starch.
- 5
Remove the broth from heat and stir in the fresh yuzu juice to preserve its bright aroma.
- 6
Divide the concentrated hot broth into two small deep dipping bowls and garnish with chopped green onions.
- 7
Arrange the cold, dry noodles on a separate plate or bamboo zaru, topped with chashu, egg, menma, and nori.
- 8
Serve immediately, dipping small portions of cold noodles into the hot yuzu broth before eating.
Nutrition per Serving
650
Calories
28g
Protein
85g
Carbs
22g
Fat
4g
Fiber
6g
Sugar
1850mg
Sodium
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