Tsukemen - JFC International

Ingredients

• For the Dipping Soup Broth: ½ tsp grated ginger
• 2 cloves garlic, minced
• 1.8 oz shimeji mushrooms, trimmed and separated
• 2 shiitake mushrooms, sliced
• 2 green onions, thinly sliced, whites and greens separated
• ½ lb sliced pork belly
• 1 Tbsp Dynasty Premium Sesame Oil
• ⅛ tsp freshly ground black pepper
• 1 Tbsp doubanjiang
• 1 tsp Kikkoman Soy Sauce
• 1 tsp miso
• ⅓ cup mentsuyu
• 1 cup water
• 1½ Tbsp Nishiki Rice Vinegar
• ⅛ tsp kosher salt
• For the Ramen Noodles: 1 package JBasket Japanese Ramen Noodles
• Toppings: 6 cooked shrimp
• 4 slices narutomaki (fish cakes)
• 2 Boiled eggs, sliced in half lengthwise
• 1 sheet J-Basket Nori, cut into quarters
• ⅓ oz J-Basket Bonito Flakes