I'm sensitive to spicy food. How spicy is this?

The only remotely spicy ingredient is the fresh ginger - and I'd classify that as more zingy than full-on spicy. As it's stands I'd consider this a 2 or 3 out of 10 in the spice department. You could always use less ginger - or leave it out altogether. Or try this mild hiyashi chuka instead.

My broth is too strong. What do I do?

The dipping broth has intense, concentrated flavor because the noodles only pick up flavor in the short time they spend in the dipping bowl. The soup isn't meant to be downed by the spoonful. But if it's still too strong, cut it with a bit of water.

I like my tsukemen more intense. How do I make the broth stronger?

My husband falls into this camp too. Add a bit more powdered dashi, a dash of soy sauce and an extra pinch of powdered chicken stock. Adjust until you've found your sweet spot.

Ginger Dashi Tsukemen

Name: Ginger Dashi Tsukemen
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: Japanese
Ingredients: 1 teaspoon grated ginger; 1 teaspoon powdered dashi; 1 teaspoon powdered chicken stock; 2 teaspoons soy sauce; 2 teaspoons mirin; 1 cup water; 2 packages fresh ramen noodles; 1 teaspoon toasted sesame oil; 2 teaspoons sesame seeds; 2 green onions, finely chopped

Ginger Dashi Tsukemen

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I make a savory, concentrated dashi and use grated ginger for a bit of fire. These Japanese dipping noodles are ready in just 13 minutes from start to finish!

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Yield: 2 servings 1x
Category: Noodles
Method: Boiling
Cuisine: Japanese
Diet: Low Fat

Ingredients

Units Scale

1 teaspoon grated ginger
1 teaspoon powdered dashi
1 teaspoon powdered chicken stock
2 teaspoons soy sauce
2 teaspoons mirin
1 cup water
2 packages fresh ramen noodles
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds
2 green onions, finely chopped

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Instructions

Make the broth: In a small pot, add the ginger, dashi stock, chicken stock, soy sauce, mirin, and water. Stir and bring the mixture to a boil. Turn the heat off and set aside.
Boil the noodles: Fill a pot with water and bring it to a boil. Add the ramen noodles and cook them for 1-2 minutes, or follow the directions on the package. Drain them well and divide them among two serving bowls or plates.
Add the toppings to the broth: Divide the broth among two dipping bowls and drizzle a little sesame oil. Top with scallions and sesame seeds.
Serve: Serve the ramen noodles with the dipping bowl on the side.

Notes

Leftover tsukemen can be kept covered in the refrigerator for up to 3 days. Be sure to store the noodles and soup in separate containers.

Nutrition

Serving Size: 1 serving
Calories: 368
Sugar: 3.7g
Sodium: 201.4mg
Fat: 8.5g
Saturated Fat: 1.5g
Unsaturated Fat: 2.9g
Trans Fat: 0.1g
Carbohydrates: 61g
Fiber: 3.2g
Protein: 11.3g
Cholesterol: 65.3mg

Find it online: https://pickledplum.com/ginger-dashi-tsukemen/