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Tsukemen (Dipping Noodles)
What you’ll need
Ingredients
- Ramen (Thick egg noodles) 1pcs
- Japanese Char Siu 2pcs
- Half Soft Boiled Eggs
- Sprouts, poached 50g
- Scallion, diced 3-4g
- Pickled Ginger 2g
- Sesame few drops
Seasoning
- Soup Base Broth
- Lee Kum Kee Japanese Style Pork Bone Broth 1 tbsp
- Lee Kum Kee Gold Soy Sauce 1 tsp
- Katsuobushi powder 2/3 tbsp
- Water 200ml
- Scallion, diced the white part 1/2 pc
Made with
Lee Kum Kee products
How to make it
Pour the seasoning sauces and diced scallion into a large saucepan, and bring the broth to a boil.
Boil another pot of water, add in ramen noodles and cook for 3 minutes and drain into serving bowls.
After the soup is boiled, pour it into a bowl with sesame and set aside. Serve the ramen, toppings, and broth in the soup right before eating.
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