Tsukemen (Dipping Noodle)
Ready to make some gluten-free Tsukemen, the perfect dipping noodle experience? If you haven’t already, check out our previous reel for the full broth recipe, because this dish is all about rich, thick soup for dipping. Let’s dive into the details!
For the dipping broth, we’re aiming for a 1.7% sodium concentration. Add that flavorful soy sauce from your chashu and a dash of sushi vinegar for a slight tang. Top off your bowl with chashu, Ajitama egg, green onions, Nori, and bonito flakes—taking this dish to a whole new level!
But here’s the trick: when noodles are cooked and left sitting, they tend to get sticky. That’s where the light dashi broth comes in. It keeps the noodles from clumping and preserves their perfect texture. Our dashi, made from bonito skin, kombu seaweed, and a hint of dried yuzu, adds just the right touch of umami to enhance the flavor of your GF Ramen Lab noodles.
Want to really taste the quality of our gluten-free noodles? Try dipping them in simple dashi with just a pinch of salt. The light, clean broth lets the texture and taste of the noodles shine.
And don’t forget the soup wari: after you’ve enjoyed your noodles, pour hot dashi into your leftover broth to create a light, drinkable finish!
Tag us with #GFRamenLab to share your creations!
