Tomato Tsukemen Noodles

*Mentsuyu (a concentrated Japanese broth base) and chu hou sauce (fermented soy bean sauce) can be found at most Asian grocery stores. You can make your own mentsuyu sauce at home!

Prep time 15mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 2 tablespoons sesame oil
  • 1 teaspoon minced garlic
  • 2 teaspoon minced ginger
  • 1 teaspoon chu hou sauce*
  • 1 teaspoon miso
  • 1 teaspoon soy sauce
  • 2 tablespoons rice vinegar
  • 1 (14.5 oz can) Muir Glen Fire Roasted Crushed Tomatoes, undrained
  • 2 1/2 cups water
  • 2/3 cups mentsuyu*, three times concentrated
  • 20 oz fresh wheat noodles
  • 4 hard-boiled eggs
  • Nori Strips, (optional)
  • Sliced bamboo shoots, (optional)
  • Chili pepper threads, (optional)
  • Togarashi, (optional)


  • Step 1

    In a large saucepan, heat sesame oil over medium heat.

  • Step 2

    Add garlic and ginger. Sauté until fragrant.

  • Step 3

    Add chu hou sauce, miso, soy sauce, and rice vinegar. Stir.

  • Step 4

    Add Muir Glen® Organic fire roasted crushed tomatoes, water and mentsuyu. Bring to a boil and let it simmer for 10 minutes.

  • Step 5

    Meanwhile, cook noodles according to package directions.

  • Step 6

    Rinse cooked noodles with cold water and divide into bowls. Top with hard-boiled. Add nori strips, bamboo shoots, chili pepper threads and togarashi if desired.

  • Step 7

    Divide tomato broth into bowls.

  • Step 8

    Serve with tomato broth on the side.