Tsukemen: The Dipping Noodle
Tsukemen: The Dipping Noodle
the upgrade: blend the soft bones directly into the soup.
After simmering for hours, those bones are tender. Throw them in a blender with the broth. Blend until smooth. You can adjust thickness by adding more or less liquid.
What does this do? Creates an INSANELY creamy, velvety texture. Plus, you're using every part of the chicken—nose-to-tail. Zero waste. Maximum flavor. Maximum nutrition.
For seasoning: aim for 1.7% sodium concentration. Add soy sauce from your chashu marinade and a splash of sushi vinegar for slight tang. This broth should be RICH and concentrated.
The Dashi Trick
Here's what most people miss: cooked noodles get sticky when they sit. So you serve tsukemen noodles in light dashi broth—made from bonito flakes, kombu seaweed, and a hint of dried yuzu.
The dashi keeps the noodles separated and adds subtle umami. Cook your GF Ramen Lab noodles, drain, and place them in the dashi. They stay perfect.
Chicken Paitan blended bone broth
The Experience
Serve the thick broth in one bowl. Noodles in dashi in another. Top the broth with chashu, ajitama egg, green onions, nori, bonito flakes.
Dip the noodles in the thick broth. Slurp. The contrast? Cold noodles. Hot, rich sauce. It's INCREDIBLE.
After you finish the noodles, do soup wari—pour hot dashi into your leftover broth. Creates a drinkable soup. Nothing wasted.
This is tsukemen done right. Gluten-free. Rich. Respectful of ingredients.
Try it. Tag #GFRamenLab.
Have a GF day.
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2015
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