Tsukemen is "dipping ramen" that is popularly eaten in Japan.
The way of eating Tsukemen is, serve noodles in a plate, offering soup in another bowl,and eat with dipping noodles in a soup as like Zaru soba (cold soba style).
Both good Tsukemen and Ramen are possible to make in the Netherlands.
You don't need special ingredients, and you can get most ingredients in Albert Heijn.
I am from Tokyo then I love to cook Tsukemen or Ramen with Tokyo style soup.
Tokyo style soup is the combination bouillon from both meat and fish.
This style of Ramen soup is called "double soup" in Japanese slang.
In Japan we have Sababushi (dried, fermented, and smoked mackerel).This ingredient is often used for Ramen or other dishes in Japan.
Therefore in the Netherlands, I can use smoked Mackerel instead.
soup is the combination of chicken bouillon, mackerel bouillon,and soy sauce bouillon after stewed pork.
Soy souce stewed pork. Pork meat is for eat, and soy souse bouillon is one of an element of soup.Put boiled eggs in this bouillon to make soy souse egg.
AH fresh pasta with egg is closer taste to Japanese Ramen noodle more than other Asian noodles in here.Many Japanese people in the Netherlands, they use this AH pasta for Ramen or Yakisoba.
Must get this brand (Spagetti that includes egg), other pasta doesn't work for ramen/yakisoba.
For more detail refer my Japanese blog.
http://ameblo.jp/utrecht/entry-10649416076.html
