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Tsuki Professional Ramen Base Review

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Want to make an easy ramen recipe quickly? Start with Tsuki professional ramen bases. These prepared ramen broths are the best store-bought ramen broths available.

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I love ramen, but I have never attempted a true ramen broth from scratch. The process can take up to three days to prepare and as much as I love it, I like to leave that to the experts.

While I do enjoy whipping up quick ramen-ish dishes, there’s something so tasty about a rich, salty ramen broth.

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That’s where Tsuki professional ramen bases come in. These rich, luxurious bases are prepared with natural pork fat, creating a wonderful mouthfeel that sticks to every noodle. Tsuki has a few flavors, including spicy crab miso, matsutake mushroom, pork shank, and a scallop and white miso broth.

These ramen bases are thoughtfully prepared, shelf-stable, and loaded with aromatics and natural fat to create allow home cooks to prepare a bowl of ramen in about 15 minutes.

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I used the spicy crab miso and the result was really, really good. For two people, I diluted the broth with one and a half cups, which created plenty of broth for two people. It’s safe to say, this was the best store-bought ramen broth I’ve ever had!

For this ramen recipe (with Tsuki prepared ramen broth as the star), I included just a handful of additional ingredients. Dinner was on the table in about 20 minutes. That’s a weeknight win, right?

How to cook with Tsuki professional ramen bases:

To start, I fried and onion and shiitake mushrooms in oil. Then, I added the Tsuki professional ramen base along with one and a half cups of water. I boiled mine briefly and then reduced heat and simmered as I prepared everything else.

Next, I brought a pot of water to a boil. My noodles only cook for four minutes while eggs take seven, so I added the eggs first. After cooking them for three minutes, I then added the noodles and cooked them for four minutes more. I scooped the eggs out and transferred them to an ice bath and then I drained the noodles.

I wanted a green veggie, so I just threw some broccolini on a baking sheet with a bit of oil and broiled it until warmed through, about 5 minutes. You could also do blanched bok choy (or blanch any green vegetable with like). Simply throw it in with the eggs and noodles as they finish cooking.

From there, it’s just about plating. Peel and halve the eggs. Divide the noodles between bowls, ladle the warm broth on top. Arrange your eggs on top of the noodles along with whatever green you’re serving them with. An extra sprinkle of shichimi togarashi is never a bad idea!

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Easy Ramen Recipe with Tsuki Professional Ramen Base

Want to make an easy ramen recipe quickly? Start with Tsuki professional ramen bases. These prepared ramen broths are the best store-bought ramen broths available.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 295kcal

Equipment

  • Large pot
  • Medium pot
  • Baking sheet
  • Colander

Ingredients

  • 1 tablespoon plus 2 teaspoons neutral oil divided
  • 1 yellow onion peeled and sliced into half-moons
  • 4 ounces shiitake mushrooms stems discarded and caps thinly sliced
  • 16.9 ounces Tsuki professional ramen base
  • 1 ½ cups water or stock
  • 2 eggs
  • 9.5 ounces ramen noodles
  • 4 ounces broccolini or bok choy
  • Salt and pepper to taste

For serving:

Instructions

Prepare the broth:

  • Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the onion and mushrooms and cook for 10 minutes until the mushrooms begin to turn golden brown—season with salt and pepper.
  • Pour in the Tsuki prepared ramen base along with the water. Bring to a boil and then reduce heat and simmer as you finish the remaining ingredients.

Cook the eggs and noodles:

  • While the mushrooms and onions cook, heat a medium pot of water over high heat until boiling. Add the eggs and cook for 3 minutes. Add the noodles and cook for an additional 4 minutes (see note). Remove the eggs first and transfer them to an ice bath. Drain the noodles and then divide between bowls.

Prepare the broccolini:

  • Turn the broiler on. Arrange the broccolini on a small baking sheet and drizzle with the remaining 2 teaspoons of oil—season with salt and pepper. Place under the broiler for 3–5 minutes until tender-crisp. Remove from the oven and set aside.

Peel the eggs:

  • Once the eggs have cooled off, crack them all over with the edge of a teaspoon and carefully remove the shell. Cut the eggs in half and sprinkle with salt and pepper.

To serve:

  • Ladle the broth over the noodles. Arrange the egg halves on top and place a few pieces of broccolini on each bowl. Garnish with shichimi togarashi, chili oil, and sesame oil. Enjoy!

Notes

Note: Timing will depend on the package instructions of your noodles, so you may be able to cook them in tandem with the eggs. My noodles only needed 4 minutes of cooking time while my eggs required 7, so I started the eggs first and then added the noodles after.

Nutrition

Calories: 295kcal | Carbohydrates: 46g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 732mg | Potassium: 313mg | Fiber: 5g | Sugar: 9g | Vitamin A: 239IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
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