Mazesoba, often called Mazemen here in the US, is Japanese brothless ramen that originated in Nagoya. The thick, chewy noodles are mixed with well-seasoned minced pork, garlic chives, green onion, nori seaweed, katsuobushi powder, and sous vide egg yolk. The creamy texture and savory flavorings make this a satisfying treat.
RECIPE: https://www.justonecookbook.com/mazesoba/
Ingredients:
For the Seasoned Pork
1 Tbsp roasted sesame oil
½ lb (227 g) ground pork (use meatless crumbles or tofu for vegan/vegetarian)
1 clove garlic
1 knob ginger (½ tsp for 2 servings)
1 Tbsp sake
1 Tbsp doubanjiang (spicy chili bean sauce/broad bean paste)
1 Tbsp soy sauce
2 tsp oyster sauce (use vegetarian stir-fry sauce for vegan/vegetarian)
1 tsp sugar
3 Tbsp (45 ml) chicken stock/broth (homemade or store bought) (use vegetable broth for vegan/vegetarian)
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
For the Other Toppings
2 green onions/scallions
small bunch garlic chives (Chinese chives or nira) (1 oz, 30 g for 2 servings)
3 packets katsuobushi (dried bonito flakes) (each individual packet contains 2 g; skip for vegan/vegetarian)
1 sheet nori (dried laver seaweed)
2 cloves garlic
2 Tbsp tenkasu/agedama (tempura scraps)
2 large egg yolks (In Japan, raw eggs are safe to consume; you can buy pasteurized eggs or sous vide your own eggs for safety; you can also use Onsen Tamago, Soft Boiled Egg, or poached egg; skip for vegan/vegetarian)
For the Noodles
2 servings fresh ramen noodles (I used Sun Noodle Mazemen fresh noodles)
¼ tsp kosher salt (Diamond Crystal; use half for table salt) (for seasoning the noodles)
1 tsp roasted sesame oil (for seasoning the noodles)