Mazesoba Recipe

I absolutely love this recipe because it’s the perfect blend of comforting and savory goodness, bringing the rich umami flavors of miso and soy sauce with that deliciously tender ground pork. Plus, the toppings like poached egg, nori strips, and chili oil add a vibrant twist that makes every bowl a customizable masterpiece of deliciousness.

Mazesoba, a wonderful Japanese dry noodle dish, is a personal favorite of mine. The dish combines fresh ramen noodles with ground pork that is savory and wonderfully spiced, thanks to the umami-rich soy sauce and miso paste that are the main liquids in the dish.

Minced garlic, grated ginger, and a poached egg add warmth and richness, respectively, while the use of nori strips and green onions finishes the dish in a visually stunning way.

Ingredients

• Fresh Ramen Noodles: Rich in carbohydrates for energy; chewy texture.
• Ground Pork: Provides protein and fat; savory flavor.
• Vegetable Oil: Adds smoothness; essential for cooking pork.
• Soy Sauce: Salty, umami flavor; enhances depth.
• Sake: Mild sweetness; balances savory components.
• Miso Paste: Fermented soybean; adds umami richness.
• Garlic: Aromatic; adds spicy zest; boosts immunity.
• Bonito Flakes: Smoky, umami; deepens flavor profile.
• Chili Oil: Spicy kick; heat level customizable.
• Green Onions: Fresh, mild; adds crisp contrast.
• Nori Strips: Seaweed taste; offers vitamins and minerals.
• Poached Egg: Creamy texture; protein addition.
• Sesame Seeds: Nutty flavor; provides texture and healthful fats.

Ingredient Quantities

• 10 oz fresh ramen noodles
• 1/4 lb ground pork
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tsp miso paste
• 1 clove garlic, minced
• 1/2 tsp grated ginger
• 1 tbsp dried bonito flakes
• Chopped green onions, for garnish
• Nori (seaweed) strips, for garnish
• Poached egg
• Chili oil, to taste
• Sesame seeds, for garnish
• Shredded lettuce or cabbage, optional

Instructions

1. According to the instructions on the package, cook the ramen noodles, then drain and set them aside.

2. In a tiny basin, blend together soy sauce, sake, miso paste, minced garlic, and grated ginger. Stir thoroughly to form a sauce.

3. Pour vegetable oil into a frying pan and heat it over medium heat. Put the ground pork into the pan and cook it until it is browned, breaking it apart with a spatula as it cooks.

4. Over the browned pork, pour the sauce, and stir to combine. Cook for an additional 2-3 minutes until the flavors meld.

5. Add to the pan with the pork and sauce the cooked noodles, and toss everything together until the noodles are well coated.

6. Switch off the heat and transfer the noodle mix to bowls for serving.

7. Finish off each bowl with a soft poached egg and a light dusting of dried bonito flakes.

8. Top with chopped green onions, nori strips, and sesame seeds.

9. Chili oil should be drizzled to taste.

10. Serve right away, accompanied by a pile of shredded lettuce or cabbage, if you are using it. Then just enjoy!

Equipment Needed

1. Pot
2. Colander
3. Small bowl
4. Measuring spoons
5. Frying pan
6. Spatula
7. Tongs
8. Grater
9. Knife
10. Cutting board
11. Mixing spoon
12. Bowls for serving

FAQ

• What is Mazesoba?Mazesoba, also known as mixed noodles, is a dish that originates from Japan. It often has a base of soba or udon, and it is served either cold or at room temperature, sometimes with broth, but more often without. It does not appear to be part of traditional kaiseki or other formal Japanese dining, and it is not specifically associated with a certain region or local specialty within Japan. However, Mixed Noodles might be enjoyed with a variety of gravies, sauces, or toppings.
• Can I use dried ramen noodles instead of fresh?Certainly, dried ramen can take the place of fresh ramen, but be sure to follow the package instructions for cooking, and be sure to adjust the timing accordingly.
• Is there a vegetarian option for this recipe?Indeed, replace the minced pork with plant-derived meat substitutes or tofu, and use vegetable stock in place of bonito flakes for a version that even omnivores can call vegetarian.
• What if I don’t have sake?When sake is not to be had, it is permissible to substitute a light, dry sherry. Alternatively, mix water with a splash of rice vinegar to fill in for the rice wine.
• How should I poach the egg?To poach the egg, gently crack it into water that is simmering, and allow it to cook for about 3-4 minutes until the whites are set but the yolk is still runny.
• What is the best way to serve Mazesoba?Mazesoba should be served straight away if you want the hot things to mix well with the noodles. You want the heat of the ingredients to coat the noodles perfectly. You want them to be very flavorful.
• Can I add other toppings?Certainly, personalize your Mazesoba by including delectable toppings such as corn, bamboo shoots, or pickled vegetables, to your liking.

Substitutions and Variations

Ramen noodles: Replace with udon or rice noodles for a different texture.
Pork that is ground: For a less fatty alternative, ground chicken or turkey can take the place of pork.
Sake: Substitute dry white wine or chicken broth for sake.
Miso paste: Replace with soy sauce or tahini for a depth of savory flavor that’s similar.
Flakes of dried bonito: For a vegetarian version, use dulse flakes or omit them altogether.

Pro Tips

1. Ramen Noodle Texture: To achieve the best texture, rinse your cooked ramen noodles under cold water immediately after draining. This stops the cooking process and helps them maintain their springy texture.