Authentic Japanese Mazesoba (Dry Mixed Noodles)
A rich and savory bowl of Japanese mazesoba featuring chewy noodles tossed in seasoned soy sauce and chili oil, layered with diced chashu, onions, scallions, bamboo shoots, and a soft-boiled egg.
Mazesoba is a brothless style of Japanese ramen that focuses entirely on intense flavor concentration, combining springy noodles with a savory base, seasoned minced or diced meats, and a variety of crisp, textured toppings. Unlike traditional ramen served in steaming broth, mazesoba is meant to be vigorously mixed before eating so every strand of noodle is coated in rich sauce and seasonings.
Ingredients
- 1 portion ramen noodles
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 1 tsp white chrysanthemum vinegar
- 50 ml bone broth
- 1 tsp chili oil
- 50 g chashu pork
- 20 g white onions
- 10 g scallions
- 20 g pickled bamboo shoots
- 1 soft-boiled egg
- 5 g nori seaweed
Instructions
- 1Add Soy Sauce
Place a small metal pot on a scale and pour in a spoonful of soy sauce juice.
Tip: Make sure to measure the soy sauce accurately for the correct base flavor. - 2Pour Bone Broth
Pour bone broth directly into the pot containing the soy sauce and other seasonings, then heat and stir the mixture.
Tip: Stir the broth well with the seasonings to ensure an even blend. - 3Prepare Noodles for Boiling
Place the noodles one by one into the boiling basket in preparation for cooking.
Tip: Arranging the noodles properly in the basket ensures they cook evenly. - 4Pour Heated Soup Base
Pour the heated soup juice from the pot into a serving bowl first, then add a spoonful of chili oil.
Tip: Pouring the soup base into the bowl beforehand helps coat the noodles evenly when mixed. - 5Cool the Noodles
After heating the noodles, rinse and cool them down slightly under running water in a metal strainer.
Tip: Cooling the noodles stops the cooking process and keeps their texture firm. - 6Mix Noodles with Sauce
Pour the cooled noodles into the bowl with the soup juice and mix well using chopsticks, laying them flat before adding toppings.
Tip: Mix thoroughly so every strand of noodle absorbs the sauce. - 7Add Diced Chashu Meat
Take the diced chashu meat from the container using chopsticks and add it on top of the noodles in the bowl.
Tip: Distribute the meat evenly over the noodles so every bite gets a portion of chashu. - 8Add Diced Onions and Scallions
Take a handful of freshly diced white onions and chopped green onions, and sprinkle them directly into the bowl over the noodles and chashu meat.
Tip: Fresh onions add a crisp texture and a sharp flavor balance to offset the richness of the chashu and sauce.
