Japanese Dipping Noodle (Tsukemen) Recipe

Thick noodles: These provide a chewy texture that holds up well when dipped in the broth.

Chicken stock: Forms the base of the flavorful dipping broth.

Soy sauce: Adds a salty, umami-rich depth to the broth.

Mirin: A sweet rice wine that balances the savory elements.

Sugar: Enhances the overall flavor with a touch of sweetness.

Garlic: Provides a pungent, aromatic quality to the broth.

Ginger: Adds a warm, spicy note to the dish.

Sesame oil: Infuses the broth with a nutty, aromatic flavor.

Green onions: Adds a fresh, sharp contrast to the rich broth.

When preparing noodles, ensure they are cooked to al dente to maintain a firm texture that holds up well when dipped into the broth. After cooking, rinse the noodles under cold water to stop the cooking process and remove excess starch, which helps prevent them from becoming too sticky.

• thick noodles - Substitute with spaghetti: Spaghetti can mimic the texture and thickness of Japanese dipping noodles when cooked al dente.

• chicken stock - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor for a vegetarian option.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• mirin - Substitute with dry sherry: Dry sherry can replicate the sweetness and acidity of mirin.

• sugar - Substitute with honey: Honey provides a natural sweetness and can be used in the same quantity.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used, but use less as it is more concentrated than fresh ginger.

• sesame oil - Substitute with olive oil: Olive oil can be used, though it lacks the nutty flavor of sesame oil.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the noodles to cool completely before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the noodles to an airtight container. If you plan to store them for more than a day, consider adding a small amount of sesame oil to prevent sticking.
• Store the broth separately in another airtight container. This keeps the noodles from absorbing too much liquid and becoming mushy.
• For freezing, place the noodles in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Pour the broth into a freezer-safe container, leaving some space at the top for expansion. Label the container with the date to keep track of its freshness.
• When ready to use, thaw the broth in the refrigerator overnight. Reheat it on the stove over medium heat until it reaches a simmer.
• To reheat the noodles, place them in a colander and pour boiling water over them to warm them up without making them mushy.
• Combine the reheated broth and noodles as per the original recipe instructions. Enjoy your Japanese dipping noodles as if they were freshly made!

• Stovetop Method

  1. Bring a pot of water to a gentle boil.
  2. Place the noodles in a colander and briefly dip them into the boiling water for about 30 seconds to 1 minute, just until they are heated through.
  3. In a separate pot, reheat the broth over medium heat until it reaches a simmer.
  4. Serve the reheated noodles and broth separately, allowing you to dip the noodles into the warm broth.

• Microwave Method

  1. Place the noodles in a microwave-safe bowl and cover with a damp paper towel to prevent them from drying out.
  2. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.
  3. Pour the broth into a separate microwave-safe container and heat on high for 2-3 minutes, or until it reaches a simmer.
  4. Serve the noodles and broth separately, ready for dipping.

• Steam Method

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the noodles in the steamer basket, cover, and steam for about 2-3 minutes, or until they are heated through.
  3. Meanwhile, reheat the broth in a pot over medium heat until it simmers.
  4. Serve the steamed noodles and hot broth separately for dipping.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the noodles in an oven-safe dish and cover with aluminum foil to prevent them from drying out.
  3. Heat the noodles in the oven for about 10 minutes, or until they are warmed through.
  4. Simultaneously, reheat the broth on the stovetop over medium heat until it simmers.
  5. Serve the noodles and broth separately, ready for dipping.

• Sous Vide Method

  1. Set your sous vide machine to 140°F (60°C).
  2. Place the noodles in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and let it heat for about 15-20 minutes.
  4. Reheat the broth on the stovetop over medium heat until it simmers.
  5. Serve the warmed noodles and broth separately for dipping.

• Pot: Used to combine chicken stock, soy sauce, mirin, sugar, garlic, and ginger, and to simmer the broth.

• Pan: Used to heat sesame oil and cook the green onions until fragrant.

• Strainer: Used to drain the cooked noodles after boiling.

• Measuring spoons: Used to measure out the soy sauce, mirin, sugar, and sesame oil accurately.

• Knife: Used to mince the garlic and chop the green onions.

• Cutting board: Used as a surface for mincing garlic and chopping green onions.

• Grater: Used to grate the ginger.

• Stirring spoon: Used to stir the broth and combine it with the green onions and sesame oil.

• Serving bowls: Used to serve the noodles and broth separately for dipping.

• Tongs: Used to handle and serve the noodles.

Prepare ingredients in advance: Chop green onions, mince garlic, and grate ginger ahead of time to streamline the cooking process.

Use pre-made broth: Substitute homemade chicken stock with store-bought to save time.

Cook noodles efficiently: Boil thick noodles while preparing the broth to multitask effectively.

Simplify seasoning: Mix soy sauce, mirin, and sugar together beforehand for quick addition to the broth.

Utilize one pot: Cook the broth and green onions in the same pot to reduce cleanup time.