Tsukemen (Dipping Ramen Noodles) つけ麺

2 servings ramen noodles (10 to 12 oz or 283 to 340 g fresh noodles; 6.3 oz or 180 g dry ramen noodles; For gluten-free, use these GF ramen noodles)

½ lb sliced pork belly

½ inch ginger

3 cloves garlic

2 shiitake mushrooms

½ shimeji mushrooms

2 green onions/scallions

1 Tbsp sesame oil (roasted)

1 Tbsp Doubanjiang (spicy chili bean sauce/broad bean paste)

1 package katsuobushi (dried bonito flakes)

subheading: Seasonings:

⅓ cup Mentsuyu/Tsuyu (noodle soup base) (100 ml; to make Homemade Mentsuyu, click here.)

1 cup water (240 ml)

1 tsp miso (I use awase miso)

1 tsp soy sauce

1 ½ Tbsp rice vinegar

subheading: Toppings:

6 shrimps (+ 1 Tbsp sake for boiling)

2 soft/hard-boiled egg

2 to 3 slices Narutomaki (fish cakes)

Directions at justonecookbook.com

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