Taiwan Mazesoba

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Nagoya style spicy brothless ramen

Taiwan Mazesoba is a delicious regional noodle dish that hails from Nagoya. Made with thick, springy ramen noodles topped with spicy ground pork, crispy nori, crunchy tempura bits, fresh spring onion and a raw egg yolk, it ticks all the boxes in terms of taste and texture!

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Taiwan Mazesoba

Yield

2 servings

Type

Noodles

Time

30 minutes

Level

Easy

Arrow

Taiwan mince:

» pork mince » sesame oil » garlic paste » ginger paste » chili peppers » dashi » sake » sugar » oyster sauce » tobanjan (chili paste)

Sauce & toppings:

» soy sauce » sesame oil » chicken stock powder » ramen noodles » Chinese chives » chopped spring onion » bonito flakes (katsuobushi) » tempura bits (tenkasu) » chopped nori » egg yolks

Bring out aromas

Heat a pan on low and add sesame oil. Fry garlic, ginger and chili until fragrant.

1

Fry the mince

Add the mince to the pan, turn up the heat to medium and fry until cooked through.

2

More flavour

Add the dashi, sake, sugar, oyster sauce, tobanjan and a pinch of black pepper and sansho pepper.

3

Simmer

Mix well and simmer until the liquid has dissolved. Turn off the heat and leave it on the stove to keep it warm.

4

Make "tare"

Mix 1/2 tsp soy sauce, 1/2 tsp chicken stock and 1 tsp sesame oil in each serving bowl.

5

Cook noodles

Boil the ramen noodles according to the instructions on the packaging. Once cooked, drain the water and mix with the "tare" until evenly coated.

6

Add toppings

Add the pork mince to the middle and place the other toppings around the edge of the bowl. Top with a raw egg yolk and mix well before eating.

7

See the full post for more information, detailed instructions and ingredient quantities!