![Yamachan Ramen Tsukemen](https://www.yamachanramen.com/hubfs/Tsukemen-1.webp)
Ingredients
Ramen Noodles
- 1 serving of noodles of Yamachan Miso Ramen, Tonkotsu Ramen, Shoyu Ramen, Sapporo Miso Ramen, Tokyo Shoyu Ramen, or Yokohama Tonkotsu Shoyu Ramen
- At least 6¼ cups or 1.5L of Water
Dipping Soup
Miso:
- 1 Yamachan Miso Ramen or Sapporo Miso Ramen Soup Base
- 2 tsp Vinegar
- 1 tsp Sugar
- 3/4 cup or 200 ml Hot Water
Tonkotsu:
- 1 Yamachan Tonkotsu Ramen or Yokohama Tonkotsu Shoyu Ramen Soup Base
- 2 tsp Vinegar
- 3/4 cup or 200 ml Hot Water
Shoyu:
- 1 Yamachan Shoyu Ramen or Tokyo Shoyu Ramen Soup Base
- 2 tsp Vinegar
- 1 tsp Sugar
- 3/4 cup or 200 ml Hot Water
Recommended Toppings
- Chashu
- Ramen Egg
- Yamachan Menma
- Yamachan Ramen Nori Seaweed
- Green Onion (chopped)
![Yamachan Ramen Tsukemen](https://www.yamachanramen.com/hs-fs/hubfs/Tsukemen-1.webp?width=705&height=753&name=Tsukemen-1.webp)
Miso Flavor, Shoyu Flavor, Tonkotsu Flavor, Authentic, Meat & Poultry, Cold
Tsuke Men
Dipping RAMEN Noodles
The difference between tsukemen and ramen, in a nutshell, is their broth and noodles. The tsukemen dipping sauce or soup is richer and saltier than ramen, and the noodles are thicker than ramen noodles, so as not to lose the flavor of the tsukemen soup. Also, tsukemen is usually boiled and then washed in cold water, so the surface of the noodles is smooth and the texture is more chewy and firm than regular ramen.
Making tsukemen at home may seem difficult, but it is very easy if you use Yamachan Ramen’s ready-to-cook fresh noodle package.
Ingredients
Ramen Noodles
- 1 serving of noodles of Yamachan Miso Ramen, Tonkotsu Ramen, Shoyu Ramen, Sapporo Miso Ramen, Tokyo Shoyu Ramen, or Yokohama Tonkotsu Shoyu Ramen
- At least 6¼ cups or 1.5L of Water
Dipping Soup
Miso:
- 1 Yamachan Miso Ramen or Sapporo Miso ramen Soup Base
- 2 tsp Vinegar
- 1 tsp Sugar
- 3/4 cup or 200 ml Hot Water
Tonkotsu:
- 1 Yamachan Tonkotsu Ramen or Yokohama Tonkotsu Shoyu Ramen Soup Base
- 2 tsp Vinegar
- 3/4 cup or 200 ml Hot Water
Shoyu:
- 1 Yamachan Shoyu Ramen or Tokyo Shoyu Ramen Soup Base
- 2 tsp Vinegar
- 1 tsp Sugar
- 3/4 cup or 200 ml Hot Water
Recommended Toppings
- Chashu
- Ramen Egg
- Yamachan Menma
- Yamachan Ramen Nori Seaweed
- Green Onion (chopped)
Instructions
1) Mix all the dipping soup ingredients well and keep it hot.
2) Cook the noodles. Drain well then rinse with cold water to remove the excess starch. Drain well.
3) Plate as you like with toppings. Done!