{"id":35328,"title":"Authentic Taiwan Mazesoba – Dry Ramen","modified":"2025-06-18T09:38:26+02:00","plain":"An irresistible Taiwan mazesoba recipe, a broth-less ramen you will love\n\n\n\nTaiwan Mazesoba, what is it?\n\n\n\nDefining a dish is never easy. Here, the best way is by comparison, specifically with abura soba, and I will outline the differences from Taiwan mazesoba (also called mazemen) later in this article.\n\n\n\nThat said, the concept is in the name: dry ramen. In other words, ramen without the most time-consuming element: the broth.\n\n\n\nBe careful, even though the signature component of ramen has been removed, it is replaced by a deeply flavorful mazesoba sauce and toppings that are somewhat unusual for a ramen. The dish has evolved into a pillar of Japanese cuisine in its own right, not just a simplified, express version of ramen.\n\n\n\nAnother delicious example of so-called \"dry\" ramen is cold ramen.\n\n\n\nThe term \"maze\" comes from the Japanese verb \"mazeru\" (\u6df7\u305c\u308b), meaning to mix, while \"soba\" refers here to Chinese-style noodles. Although \"soba\" is often associated with buckwheat noodles, the word can also, perhaps surprisingly, denote wheat-based noodles like those used in yakisoba (stir-fried noodles) and mazesoba.\n\n\n\nThus, despite their names, neither the yakisoba nor mazesoba contains soba, unlike zaru soba.\n\n\n\nYakisoba noodles at their finest\n\n\n\nOrigins of Taiwan Mazesoba\n\n\n\nAlthough called \"Taiwan mazesoba,\" the dish actually originated in Japan. It was created in Nagoya, Aichi Prefecture, where it has become a local specialty. In 2008, the noodle shop Menya Hanabi developed mazesoba. The owner wanted to make Taiwanese ramen, another Nagoya specialty, but could not produce a satisfactory broth.\n\n\n\nAs he was about to discard it, an employee suggested serving the seasoned minced meat over boiled noodles instead. The chef tried it, refined it, and gave birth to the \"Taiwan mazesoba\" we know today.\n\n\n\nBecause the restaurant's owner is originally from Taiwan, he insisted on including \"Taiwan\" in the name of the dish.\n\n\n\nThe difference between Mazesoba and Abura Soba \n\n\n\nIn a dish called \"abura soba,\" literally \"oil noodles,\" boiled noodles and various toppings are arranged over a soy-sauce-based tare poured into the bottom of the bowl. To season the dish properly, you must mix the noodles with the tare before eating.\n\n\n\nJapanese chili oil rayu\n\n\n\nMix the noodles as you eat, adding rayu chili oil and the accompanying vinegar to taste. Compared with abura soba, mazesoba features bolder toppings, including minced meat seasoned with varying levels of chili, scallions, green onions, and an egg yolk.\n\n\n\nAlthough abura soba and mazesoba are very similar, mazesoba generally comes with extra toppings.\n\n\n\nThe main ingredients of Taiwan Mazesoba\n\n\n\n\n\n\n\nThe light and dark soy sauce: provide depth and richness through salty, umami notes.\n\n\n\nThe mirin: softens the flavor while adding a gentle sweetness that balances the saltiness.\n\n\n\nThe dashi powder: boosts the sauce's umami, giving the entire dish a savory, rounded flavor.\n\n\n\nThe sake: brings a mild acidity and a subtle aroma that enhances the other ingredients.\n\n\n\nSesame oil: adds nutty depth.\n\n\n\nThe nori: lends an iodized, oceanic note and a hint of crunch when sprinkled over the dish.\n\n\n\nTenkasu: supplies crunch and texture, offsetting the softness of the other components with a slightly salty note.\n\n\n\n\n\n\tAuthentic Taiwanese Mazesoba (Dry Ramen)\n\t\t\n\t\tAn addictive bowl of Taiwanese mazesoba\u2014rich, spicy, and completely broth-less yet bursting with flavor.\t\n\t\n\t\tWok\t\n\t\n\t\t300 g pork (ground, about 30% fat (preferably pork belly))Pork marinade30 ml chicken stock3 tablespoons cornstarch4 cloves garlic (minced)1 tablespoon sesame oil1 tablespoon sake1 tablespoon light soy sauce1 tablespoon dark soy sauce1 tablespoon mirin1 teaspoon white pepperMazesoba sauce4 tablespoons light soy sauce4 tablespoons mirin4 tablespoons water2 teaspoons sugar4 teaspoons chicken bouillon powder4 teaspoons dashi powder2 teaspoons garlic pasteSeasonings4 tablespoons mazesoba sauce2 teaspoons garlic paste2 tablespoons hot water4 tablespoons neutral oil2 tablespoons sesame seeds (ground)1 teaspoon white pepperToppings4 green onions (thinly sliced)2 sheets nori (cut into thin strips)2 egg yolk2 tablespoons tenkasu (crispy tempura bits)1 piece ginger (minced (about a 3-cm knob))2 portions ramen noodles\t\n\t\n\t\tIn a small saucepan, combine all of the mazesoba-sauce ingredients.Heat over medium until the mixture just begins to simmer, then remove from the heat and set aside.In a separate bowl, whisk together the seasoning ingredients.Toss the pork with the marinade and let it rest for 10 minutes.Heat a thin film of oil in a wok over high heat. Add the pork and leave it untouched for a few minutes so it can brown deeply. Stir, break up the meat, and continue searing until fully cooked. Set aside.Cook the noodles in boiling water. Drain, then shake them vigorously in a colander until they become slightly sticky and glossy as excess starch rinses away.PlatingDivide the noodles among serving bowls, pour the seasoning mixture over each, and toss well.Arrange nori strips, minced ginger, green onions, and tenkasu around the edge of each bowl.Mound the pork in the center and crown each bowl with an egg yolk.\t\n\t\n\t\tFor any noodle dish topped with minced meat, the secret is in the sear. Give the pork time to brown undisturbed so it caramelizes instead of steaming.\nn\n\t\n\t\n\t\tMain courseJapanese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=35328"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35328\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/17706"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=35328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=35328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=35328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}