Tsukemen (Dipping Ramen with Pork)
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Ingredients
- 400 g pork loin steaks, thinly sliced
- 400 g ramen noodles
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp red miso paste
- 500 ml chicken stock
- 3 spring onions, sliced
Nutrition (per serving)
- Calories
- 577 kcal
- Protein
- 35.4 g
- Carbohydrate
- 79.9 g
- of which sugars
- 7.4 g
- Fat
- 11.3 g
- of which saturates
- 3.7 g
- Fibre
- 3.9 g
- Salt
- 5.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little oil in a pan over a medium-high heat and fry the pork for 4-5 minutes until no pink remains.
- 2
Add the chicken stock, soy sauce and mirin to the pan and bring to a simmer.
- 3
Whisk in the red miso paste until dissolved, then simmer for 8-10 minutes until the dipping broth is rich and slightly reduced.
- 4
Cook the ramen noodles in a separate pan of boiling water according to the pack, then drain and rinse briefly under cold water so they stay springy.
- 5
Divide the noodles between four plates or bowls and scatter with the spring onions. Serve with small bowls of the hot broth and pork for dipping the noodles into as you eat.
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