Tsukemen Dipping Ramen with Citrus Ponzu

A refreshing take on ramen where chilled noodles are dipped into a concentrated, savory broth and complemented by a bright citrus ponzu dipping sauce.

Prep Time

20 minutes

Total Time

55 minutes

Calories

985 kcal

Difficulty

Medium

Equipment

4 items

Cost

£5.74/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

400gDried Ramen Noodles(Choose a good quality ramen noodle; thicker noodles work well.)

£1.50

500gPork Belly(For Chashu (can be substituted with store bought chashu or chicken))

£4.00

0.5cupSoy Sauce

£0.75

0.3cupMirin

£1.25

0.3cupSake(Optional, can be replaced with more Mirin)

£2.00

1tablespoonBrown Sugar

£0.10

2clovesGarlic(Minced)

£0.15

1inchGinger(Grated)

£0.25

3cupsWater

2cupsChicken Broth(Low Sodium Preferred)

£0.50

0.5cupBonito Flakes(Optional for added umami in the broth)

£2.50

2stalksGreen Onions(Sliced thinly, for garnish)

£0.50

4sheetsNori Seaweed(Cut into strips, for garnish)

£1.50

4Soft Boiled Eggs(Halved or quartered, for garnish (optional))

£1.20

0.3cupLemon Juice(Freshly squeezed)

£0.30

0.3cupLime Juice(Freshly squeezed)

£0.40

2tablespoonsYuzu Juice(Optional, adds a unique citrus flavor. Substitute with more lemon/lime if unavailable)

£3.00

0.5cupPonzu Sauce(Store-bought or homemade)

£2.75

1teaspoonSesame Oil

£0.15

0.5teaspoonChili Oil(Optional, for a spicy kick in the broth)

£0.10

0.3teaspoonBlack Pepper(Freshly ground)

£0.05

Total Cost

£22.95

£5.74 per serving

Instructions

1.
**Prepare the Chashu (Pork Belly):** In a pot, combine the pork belly, soy sauce, mirin, sake (if using), brown sugar, garlic, ginger, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the pork is very tender. Let cool in the broth. Slice thinly before serving. (Alternatively, use store-bought chashu or cooked chicken).
2.
**Cook the Ramen Noodles:** Cook the ramen noodles according to package directions. Once cooked, immediately rinse under cold water until completely chilled. Drain well and set aside.
3.
**Make the Dipping Broth:** In a saucepan, combine the chicken broth, soy sauce and bonito flakes (if using). Bring to a simmer over medium heat. Reduce heat to low and simmer for 15 minutes to infuse the flavors. Strain the broth through a fine-mesh sieve to remove the bonito flakes. Add sesame oil and chili oil (if using). Season with black pepper.
4.
**Prepare the Citrus Ponzu Sauce:** In a small bowl, whisk together the lemon juice, lime juice, yuzu juice (if using), and ponzu sauce.
5.
**Assemble the Tsukemen:** Divide the chilled ramen noodles among individual serving bowls. Arrange sliced chashu, nori strips, soft-boiled eggs (optional), and green onions on top of the noodles.
6.
**Serve:** Serve each bowl of noodles with a small bowl of the concentrated dipping broth and a small bowl of the citrus ponzu sauce. Instruct diners to dip the noodles into either broth as desired.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

985 kcal / 4121 kJ

Carbs

62g

24% of RDA

Fat

58g

83% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

18 g

20% of RDA

Sodium

2450 mg

107% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

The broth can be made ahead of time and refrigerated for up to 3 days. Reheat before serving.

Adjust the amount of citrus juice in the ponzu sauce to your liking. Taste and add more ponzu or lemon/lime juice as needed.

For a richer broth, use homemade chicken broth or add a piece of kombu seaweed during simmering.

Other topping suggestions: Bamboo shoots (menma), bean sprouts, spinach, corn.

Cooking Equipment

Large Pot

Small Saucepan

Mixing Bowls

Slotted Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...