[6] Some additional ingredients used include nori, chashu, menma, tamagoyaki and boiled eggs.

[6][7] The soup serves as a dipping sauce, and is typically much stronger and intense in flavor compared to standard ramen broth.

[2][9][10] In 1961, Yamagishi added the dish to his restaurant's fare using the name "special morisoba", which consisted of "cold soba noodles with soup for dipping.

[9] In recent years (circa 2000–present), tsukemen has become a very popular dish in Tokyo[5] and throughout Japan, and several restaurants now exist in the country that purvey it exclusively.

In recent years (circa 2013–present), Tsukemen has become a popular dish in some ramen shops in Los Angeles.