🧂 Ingredients
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- 4 servings fresh ramen noodles
- 200 grams ground chicken
- 3 tbsp sesame paste (alcohol-free)
- 2 tbsp sambal oelek chili sauce
- 4 clove garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp sesame oil
- 1.5 liters rich homemade chicken broth
- 3 tbsp soy sauce
- 1 tsp granulated sugar
- 1 tsp apple cider vinegar
- 2 bunches bok choy (green mustard greens)
- 100 grams sweet corn kernels
- 4 soft-boiled seasoned eggs (ajitama)
- 3 stalks scallions, sliced
- 4 sheets nori seaweed
- 1 tbsp toasted sesame seeds
- 2 tbsp vegetable oil
- 1 tsp chili powder (adjust heat level to taste)
- 1 tsp mushroom bouillon powder (optional, for umami)
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👩🍳 Instructions
- 1 Make the ajitama eggs: boil the eggs for 6-7 minutes for a soft-boiled result, soak in ice water, peel, then marinate in a mixture of soy sauce, sugar, and a little water for at least 2 hours in the fridge.
- 2 Heat the vegetable oil and sesame oil in a pot, and sauté the minced garlic and ginger until fragrant and lightly golden.
- 3 Add the ground chicken and cook, stirring, until it changes color and is cooked through evenly.
- 4 Add the sesame paste, sambal oelek, and chili powder, and stir well until the seasonings are fully combined and fragrant.
- 5 Pour in the rich chicken broth, soy sauce, sugar, and mushroom bouillon powder. Cook over medium heat for 15-20 minutes to let the flavors meld, then adjust the seasoning to taste.
- 6 For the Tsukemen version, take half of the broth and cook it longer until it thickens and becomes rich (reduced by about 30%), then set it aside as a separate dipping sauce.
- 7 Boil the ramen noodles according to the package instructions, then drain. For Tantanmen, serve hot directly in the broth; for Tsukemen, rinse the noodles in ice water and drain to serve cold separately.
- 8 Blanch the bok choy briefly for about 1 minute, then drain.
- 9 Arrange the noodles in a bowl (for Tantanmen, pour the hot broth directly over them; for Tsukemen, serve the noodles plain on a separate plate with the thick broth in a small bowl for dipping).
- 10 Finish with toppings: bok choy, sweet corn, halved ajitama eggs, scallions, nori, and a sprinkle of toasted sesame seeds. Serve immediately while warm.
💡 Tips
• For a truly thick Tsukemen broth, cook over low heat patiently until the volume reduces significantly - don't rush it, or it will burn.
• Rinse the Tsukemen noodles in ice water until completely cold so they stay chewy and don't turn mushy when dipped in the hot broth.
• Adjust the spice level by adding more or less sambal oelek and chili powder according to your own tolerance.
• A rich homemade chicken broth will give the best results, but if you're short on time, you can use a good-quality instant broth reduced down with a little extra soy sauce.
📊 Nutrition Facts / serving
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