Tsukemen
Tsukemen is a Japanese ramen dish where cold or room-temperature noodles are served separately from a hot, concentrated dipping broth. The noodles are typically thick, chewy wheat noodles, while the broth is often a rich, savory fish or pork-based soup with toppings like chashu pork, menma (bamboo shoots), nori seaweed, and a soft-boiled egg. It originated in Tokyo in the 1960s as a creative variation of traditional ramen.
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🍽️ Nutrition at a glance
Tsukemen is generally high in carbohydrates from the noodles and can be high in fat and protein depending on the broth and toppings, with a typical serving ranging from 600 to over 1,000 calories. It provides substantial energy, along with minerals like sodium from the broth and some vitamins from the egg and vegetables.
Nutrition breakdown
| Calories | 850 kcal |
| Protein | 45 g |
| Carbs | 95 g |
| Fat | 30 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 2800 mg |
| Potassium | 600 mg |
| Phosphorus | 450 mg |
| Vitamin B1 (Thiamine) | 0.8 mg |
| Vitamin B2 (Riboflavin) | 0.7 mg |
| Niacin (B3) | 10 mg |
| Iron | 5 mg |
| Zinc | 4 mg |
| Magnesium | 80 mg |
Per 1 typical serving (approx. 700 g total, including noodles, broth, and toppings) · estimated, varies by recipe
💡 What's interesting
Culturally, tsukemen is unique because it allows diners to control the flavor intensity by dipping noodles into the broth, and it's common to ask for 'soup-wari'—adding hot broth to the leftover dipping sauce to drink as a soup. Nutritionally, the separation of noodles and broth can help maintain noodle texture and allows for a more customizable balance of flavors and textures in each bite.
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AI estimate may be inaccurate · Terms