Tsuke-Somen with Pork and Leek

Tsuke-men (つけ麺) is actually a ramen dish where the noodles are served cold on a plate and the noodles are dipped into a separate bowl of warm soup. It was invented in 1961 in Tokyo and quickly became very popular nation-wide and eventually world wide! I particularly like to have tsukemen in the summer because having a bowl of warm noodles is just way too hot to handle! Plus, this recipe is so easy that I guarantee that once you made it for the first time, you will always come back to it!

Somen Noodles4 Servings
Thinly Sliced Pork0.5lb / 250g
[SAUCE] Soy Sauce4 Tablespoons
[SAUCE] Mirin4 Tablespoons
[SAUCE] Sesame Oil1 Tablespoons
[SAUCE] Sugar2 Tablespoons
[SAUCE] Grated Ginger1 Teaspoon
[SAUCE] Chicken Bouillon Powder2 Teaspoons
[SAUCE] Water2 Cups / 500ml


  1. Cook the somen noodles in a boiling pot of water.
  2. Finely dice the leek.
  3. Heat some oil in a fry pan and cook the thinly slices of pork on medium heat until browned and thoroughly cooked.
  4. In a big microwavable bowl, combine all [SAUCE] ingredients and mix well.
  5. Place the cooked pork slices into the bowl and microwave for 1 minute to make the sauce warm.
  6. Put the pork slices and pour the sauce into each little serving cup and sprinkle some leek on top. Serve with some noodles on the side.
  7. DŌZO!

Recipe adapted from [here]

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