Vegan Tsukemen (Dipping Ramen)

I’m sure you have heard of ramen, but have you heard of Tsukemen?! Tsukemen, or “dipping ramen,” is a Japanese noodle dish thats very similar in taste to ramen. However, as the name suggests, Tsukemen is not eaten like ramen where you get a bowl of noodle soup on its own. Instead, you get broth and cold noodles separately and you are supposed to dip the noodles into the broth before slurping them down.


Because of this, Tsukemen typically calls for a much richer and thicker broth — one that the noodles would grab well onto. Traditionally, Tsukemen broth is made with pork bones simmered for hours on end to create that rich, creamy, texture and umami flavor. To create that texture and flavor, I used almond butter and miso paste. The result is a thick, creamy, and nutty dipping broth that not only will not clog up your arteries, but might well just turn you vegan for good.


Vegan Tsukemen (Dipping Ramen)

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Recipe by George L. Course: LunchCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

493

kcal

Ramen noodles with a thick, creamy, and nutty vegan dipping broth.

Ingredients

  • 400 g ramen

  • 2 cloves of garlic, minced

  • 1/4 teaspoon garlic powder (or 1 teaspoon freshly minced garlic)

  • 2 medium shallots, minced

  • 2 tablespoon oil

  • 1/2 tablespoon spicy broad bean paste (doubanjiang)

  • 1 heaping tablespoon miso

  • 1 heaping tablespoon almond butter (or other nut butters)

  • 1/4 cup shiitake dashi

  • 1/4 cup water

Directions

  • Mince the shallots and garlic. In a medium-sized pot add the 2 tablespoon of oil and heat on low-medium heat. Sweat the shallots and garlic, about 2 minutes.
  • Once the onions and garlic are fragrant, add the ginger powder (or fresh ginger) and doubanjiang paste, cook while stirring for 2-3 minutes.
  • Add the miso and almond butter and cook while stirring (be careful not to burn!) until the color of the mixture looks slightly darker and it smells lightly caramelized / toasted, around 4-5 minutes.
  • Deglaze the pot with the dashi broth and water — remember to scrape up all the stuff stuck at the bottom of the pot with your spatula (very important flavor!!!!).
  • Cook the broth covered for 15-20 minutes for the flavors to infuse. After cooking, taste and adjust the seasoning with salt.
  • To serve, adjust the consistency of the broth to your liking. If the broth is too dilute and watery, thicken the broth by uncovering the lid, turning up the heat, and letting the broth reduce. If the broth is too thick, dilute by simply adding warm water.

Notes

  • For best experience, serve the broth while it’s hot! You can heat up the bowl in which you’re serving the broth in an oven, but be careful not to make it too hot.

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Passport Overused
5 months ago

Great post 😁