Taiwan Mazesoba (Nagoya's Spicy Brothless Ramen)

sudachirecipes.com · 2022 · 2 / 2 servings

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 sudachirecipes.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 23 ingredient lines and its title.

Broth base: Seafood or dashi (kombu, bonito, niboshi) “50 ml dashi stock (or water)”
Tare and seasoning: Soy sauce (shoyu) “1 tsp Japanese soy sauce (koikuchi shoyu)”
Chili bean paste (doubanjiang) “1 tsp chili bean sauce (toban djan)”
Tare made in the recipe a heading in the list
Aroma oil: Sesame oil “1 tsp toasted sesame oil”
Noodles: Thick noodles “2 portions thick ramen noodles”
Ramen noodles, kind not stated “2 portions thick ramen noodles”
Toppings: Ground pork or other minced meat “150 g ground pork”
Raw egg or yolk “2 pasteurized egg yolk”
Nori “2 tbsp kizami nori (shredded nori)”
Scallion or negi “2 tbsp finely chopped green onions”
Garlic chives (nira) “30 g garlic chive(s) (nira)”
Chili flakes or togarashi “1 tsp chili threads (optional)”
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: seafood or dashi (kombu, bonito, niboshi) (in 23% of Abura soba recipes), tare made in the recipe (in 23% of Abura soba recipes), garlic chives (nira) (in 23% of Abura soba recipes) and chili flakes or togarashi (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 (23)

Pork mince

1 tsp toasted sesame oil
½ tbsp garlic paste
1 tsp ginger paste
1 red chili pepper (deseeded)
150 g ground pork
50 ml dashi stock (or water)
1 ½ tbsp sake
½ tbsp sugar
1 tbsp oyster sauce
1 pinch ground black pepper
1 tsp chili bean sauce (toban djan)
¼ tsp Japanese sansho pepper (optional)

Tare & Noodles

2 portions thick ramen noodles
1 tsp Japanese soy sauce (koikuchi shoyu)
2 tsp toasted sesame oil
1 tsp Chinese-style chicken bouillon powder

Toppings

30 g garlic chive(s) (nira)
2 tbsp finely chopped green onions
2 tbsp bonito flakes (katsuobushi) (crushed)
2 tbsp tempura flakes (tenkasu)
2 tbsp kizami nori (shredded nori)
2 pasteurized egg yolk
1 tsp chili threads (optional)