Mazesoba (Mazemen) - Japanese Brothless Ramen

justonecookbook.com · 2024 · 2

Against 492 ramen recipes

Abura soba and mazesoba, with 3 of the 7 usual parts; not on it: chashu, menma (bamboo shoots) and vinegar.

Get the method at justonecookbook.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

What's in it

14 parts read from its 21 ingredient lines and its title.

Broth base: Chicken “3 Tbsp chicken stock/broth ((use vegetable broth for vegan/vegetarian))”
Seafood or dashi (kombu, bonito, niboshi) “3 packets katsuobushi (dried bonito flakes) ((each individual packet contains 2 g; skip for vegan/vegetarian))”
Vegetable or mushroom “3 Tbsp chicken stock/broth ((use vegetable broth for vegan/vegetarian))”
Tare and seasoning: Soy sauce (shoyu) “1 Tbsp soy sauce”
Chili bean paste (doubanjiang) “1 Tbsp doubanjiang (spicy chili bean paste)”
Aroma oil: Sesame oil “1 Tbsp toasted sesame oil”
Noodles: Fresh ramen noodles “2 servings fresh ramen noodles”
Toppings: Ground pork or other minced meat “½ lb ground pork ((use meatless crumbles or tofu for vegan/vegetarian))”
Raw egg or yolk “2 large egg yolks”
Nori “1 sheet nori seaweed”
Scallion or negi “2 green onions/scallions”
Garlic chives (nira) “1 small bunch garlic chives (Chinese chives or nira) ((1 oz, 30 g))”
Tofu “½ lb ground pork ((use meatless crumbles or tofu for vegan/vegetarian))”
How it is served: Served without soup named in the title

Against the usual Abura soba

It has 3 of the 7 parts of the usual Abura soba and mazesoba: soy sauce (shoyu), scallion or negi and raw egg or yolk. Not on it: chashu, menma (bamboo shoots), vinegar and chili oil (rayu).

Less usual for the style: chicken (in 23% of Abura soba recipes), seafood or dashi (kombu, bonito, niboshi) (in 23% of Abura soba recipes), vegetable or mushroom (in 7% of Abura soba recipes), garlic chives (nira) (in 23% of Abura soba recipes) and tofu (in 15% of Abura soba recipes).

Ramen without soup: noodles tossed in a soy-based tare and aroma oil, usually with chashu, menma and scallion, often a raw egg yolk, and vinegar and chili oil added at the table. Mazesoba is the same idea with more toppings mixed in.

Ingredients as published (21)

For the Seasoned Pork

1 Tbsp toasted sesame oil
½ lb ground pork ((use meatless crumbles or tofu for vegan/vegetarian))
1 clove garlic
½ tsp ginger ((grated; from a 1-inch, 2.5-cm knob))
1 Tbsp sake
1 Tbsp doubanjiang (spicy chili bean paste)
1 Tbsp soy sauce
2 tsp oyster sauce ((use vegetarian stir-fry sauce for vegan/vegetarian))
1 tsp sugar
3 Tbsp chicken stock/broth ((use vegetable broth for vegan/vegetarian))
¼ tsp Diamond Crystal kosher salt

For the Other Toppings

2 green onions/scallions
1 small bunch garlic chives (Chinese chives or nira) ((1 oz, 30 g))
3 packets katsuobushi (dried bonito flakes) ((each individual packet contains 2 g; skip for vegan/vegetarian))
1 sheet nori seaweed
2 cloves garlic

For the Noodles

2 servings fresh ramen noodles
¼ tsp Diamond Crystal kosher salt ((for seasoning the noodles))
1 tsp toasted sesame oil ((for seasoning the noodles))

For Serving

2 Tbsp tenkasu/agedama (tempura scraps)
2 large egg yolks

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