Mazemen, or Mazesoba, is a delightful twist on Japanese ramen, skipping the soup for an aromatic scallion oil that coats the chewy noodles. Garnished with a colorful array of toppings like spicy pork, nori, sliced green onions, and egg, the layers of textures and tastes pack a mind-blowing depth of flavor. The best part is that because it's brothless, this bowl of ramen can be prepared from start to finish in about half an hour.
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Why This Recipe Works
- Layering textures and flavors efficiently create a rich and intricate bowl of brothless ramen in less than 30 minutes.
- The fragrant scallion ginger oil creates a flavorful, umami-rich base that seasons the noodles while keeping them from sticking together.
- A second spicy ground pork and garlic sauce add depth and heat to the noodles.
- Chopped green onions add a crisp texture and pop of freshness, while some shredded nori seaweed adds another layer of briny umami.
- The egg yolk ties the components together as you mix it in, melding everything into a cohesive dish.
Difference Between Mazemen, Mazesoba, and Aburasoba?
Both Mazesoba (まぜそば) and Aburasoba (油そば) are soup-less ramen dishes with Chinese roots. The names are often used interchangeably; however, Mazesoba, which means "mixed noodles, refers to the Japanese version of Taiwanese ramen topped with spicy ground pork, scallions, and a raw egg yolk. Aburasoba (literally "oil noodles") on the other hand refers to a bowl of brothless noodles served with typical Japanese ramen toppings such as sliced chashu, menma, and boiled egg. Outside of Japan, Mazesoba is commonly known as Mazemen (まぜ麺). This is presumably because of the confusion caused by the term "soba," which historically referred to any long, thin noodles but can also mean "buckwheat." For clarity, none of the dishes described here are ever made with buckwheat noodles.
This dish also bears a similarity to Soupless Tantanmen, but the difference is all in the details and how the two dishes evolved. The scallion oil tazé on my Mazesoba reaches a depth of flavor and umami that sets it apart.
Ingredients for Mazemen
Noodles
Noodles are the star of this dish, and while there are many types of ramen, I recommend using the thickest fresh ramen noodles you can find. If you're based in the US, Sun Noodle makes several suitable varieties. If you're up for it, you can also make homemade ramen noodles.
These alkaline noodles have a yellow hue and chewy texture that creates the perfect base for the textures and flavors that get layered on. Fresh udon noodles would also make for a good backup. If you can't find fresh noodles, dry ramen or udon will also work. Cooking times can vary, so read the directions on the package.
Mazesoba Taré (sauce)
- Vegetable oil - Because ramen tends to stick together when not served in a broth, it's essential to have a generous amount of oil in the sauce to lubricate the noodles. I like using a neutral vegetable oil that helps extract the aromas from the other ingredients without overpowering them. I use rice bran oil, but canola or sunflower oil will work.
- Scallion stems - The white stems of scallions become sweet and jammy when cooked in oil, imparting a marvelously rich flavor to the sauce.
- Ginger - The warm flavor profile of fresh ginger complements the sweet scallion in this sauce.
- Chicken bouillon powder - This hack adds a ton of concentrated umami to the sauce while acting as a seasoning. If you can't find powdered bouillon, you can also crush bouillon cubes into a powder using a mortar and pestle.
- Salt - A pinch of salt rounds out the seasoning of the taré.
- Toasted sesame oil - This imparts a marvelous nutty aroma to the sauce. However, adding this at the end is essential, or the sesame solids in the oil can burn and become bitter.
- Rice vinegar - Unlike Hiyashi Chuka, the sauce for Mazemen is not supposed to be overtly acidic; however, adding a small amount of rice vinegar results in a more complex tasting sauce without tasting obviously sour. Apple cider vinegar or white vinegar will also work.
- White pepper - Adds a subtle heat and earthiness that complements the other seasonings. The aromatic compounds in white pepper can go rancid quickly once ground, so I always recommend grinding it freshly when you use it.
Spicy Pork Sauce
- Ground pork - Using ground pork allows you to quickly build a ton of flavor due to the surface area the ground meat provides. This forms the basis of the second savory sauce. Ground chicken or beef will work as well
- Garlic - Mazemen typically includes both raw garlic and caramelized garlic. I like to marinate the pork with a generous amount of grated garlic to save time. This allows you to get Maillard browning on some of the garlic while some of it retains the pungency of its raw form.
- Doubanjiang - This spicy chili bean paste brings the heat and loads of umami. Miso with a splash of rayu (Japanese chili oil) can be substituted.
- Sake - Sake adds a mild sweetness and umami to the pork. The alcohol burns off as the pork is cooked, so you don't need to worry about getting drunk from it.
- Potato starch - Adding starch to the marinade for the pork helps ensure the meat stays tender and juicy. It also helps thicken the liquids into a luscious sauce.
- Dashi stock - Mazemen often includes powdered dried fish such as niboshi or katsuobushi, making the dish taste quite fishy. I prefer using dashi stock, which adds a wonderful smoky flavor and rich umami. Chicken, pork, or vegetable stock will all work as substitutes.
- Oyster sauce - Together with the doubanjian, oyster sauce seasons the spicy pork with a balance of sweet and savory tastes.
Toppings
- Scallions - The stems go into the sauce, while the greens are sliced up as a fresh, crispy topping for this bowl of noodles.
- Nori - Adds a layer of briny seaweed flavor to the mazesoba, amplifying the umami from all the other ingredients.
- Toasted sesame seeds - Provide a rich nutty flavor and a pleasant poppy crunch.
- Egg - Although optional, an egg yolk mixed into the spicy pork creates a luxuriously creamy sauce for the mazé soba. If eggs aren't safe to eat raw where you live, I recommend substituting a whole onsen tamago for the egg yolk.
Other Mazemen Toppings
- Ramen egg - While it won't quite give you the richness of using a raw yolk, soft-boiled ramen eggs (ajitama) make a delicious topping for Mazemen.
- Fried onions - Store-bought fried onions are an easy and delicious crispy topping.
- Katsuobushi - Dried, smoked, fermented, and shaved skipjack tuna flakes make for a delightful umami-boosting topping for Mazesoba.
- Bacon - I know it sounds odd, but crumbled crisp bacon is a great alternative to katsuobushi, providing smoky umami and a nice textural contrast.
How to Make Mazemen
To make the scallion oil, trim the roots off the scallions and separate the greens from the stems. After splitting the stems into quarters length-wise, mince the stems finely. Then, you want to thinly slice the scallion greens to use as a topping.
Combine the cold ground pork with grated garlic, sake, doubanjiang, and potato starch in a medium bowl. Mix these ingredients loosely with chopsticks to avoid mashing the pork into a paste, which helps maintain a better texture.
In a small frying pan, over medium heat, add the vegetable oil, scallion stems, ginger, chicken bouillon powder, and salt. Gently fry these aromatics until they become tender and are reduced to about a third of their initial volume, about 5-6 minutes. The key is to do this slowly to draw out the fragrance and sweetness from the aromatics without burning them.
Turn off the heat and stir in the toasted sesame oil. Once the sizzling subsides, add the rice vinegar and white pepper and stir them in before dividing the scallion oil between two ramen bowls.
Leave some oil in the pan and return it to the stove. Add the ground pork mixture to the pan and cook it over high heat, using a spatula to crumble the meat as it cooks. When the pork is fully cooked, pour in the oyster sauce and dashi, cooking until the starch thickens, creating a savory and spicy topping for the noodles.
Meanwhile, bring a large pot of water to a boil and cook two portions of ramen noodles according to the package directions. Once cooked, drain the noodles and divide them between the two bowls with the scallion oil. Use chopsticks to thoroughly mix the noodles with the oil, ensuring each strand is well-coated.
Top each bowl with shredded nori, sliced scallion greens, the ground pork mixture, and toasted sesame seeds. You can add an egg yolk to each bowl to mix into the noodles for an extra touch of richness.
What to Serve with Mazemen
My Chili Oil is the perfect condiment for Mazemen, allowing each diner to adjust the spiciness of their noodles to their liking. My Smashed Cucumber Salad offers a fresh, nutty contrast for a refreshing respite from the rich ramen. If you want to boost the protein content of your meal, try serving this with my Spicy Edamame.
📖 Recipe
Units
Ingredients
For scallion oil
- 75 grams scallions
- ¼ cup vegetable oil
- 25 grams ginger (finely minced)
- 1 teaspoon chicken bouillon powder
- ⅛ teaspoon salt
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- ¼ teaspoon white pepper
For spicy pork topping
- 100 grams ground pork
- 8 grams garlic (grated)
- 1 tablespoon doubanjiang
- 2 teaspoons sake
- 2 teaspoons potato starch
- 2 teaspoons oyster sauce
- 3 tablespoons dashi stock
To assemble
- 260 grams ramen noodles (2 servings)
- nori (shredded)
- 1 teaspoon toasted sesame seeds
- 2 eggs (optional)
Instructions
- Trim the roots off 75 grams scallions and then separate the greens from the stems. Split the stems into quarters lengthwise and then chop them into a fine mince.
- Thinly slice the scallion greens and set aside to use for the topping.
- In a medium bowl, add 100 grams ground pork, 8 grams garlic, 1 tablespoon doubanjiang, 2 teaspoons sake, and 2 teaspoons potato starch. Use chopsticks to loosely mix the ingredients without mashing them into a paste.
- Add ¼ cup vegetable oil, the minced scallion stems, 25 grams ginger, 1 teaspoon chicken bouillon powder, and ⅛ teaspoon salt to a small frying pan and fry the aromatics over medium heat until they are tender and just starting to brown (about 5-6 minutes)
- Turn off the heat and stir in 1 tablespoon toasted sesame oil until the mixture stops sizzling. Stir in 1 tablespoon rice vinegar and ¼ teaspoon white pepper.
- Divide the scallion oil evenly between two ramen bowls. You want to leave a light coating of oil behind in the pan. Then, return the pan to the stove.
- Bring a large pot of water to a boil.
- Add the ground pork mixture to the pan where you made the scallion oil, and turn the stove onto high heat. Use a spatula to crumble the pork as it cooks.
- Add 2 teaspoons oyster sauceand 3 tablespoons dashi stock when the meat is cooked through, and boil the mixture until the starch thickens. Turn off the heat and set the spicy pork topping aside.
- Add 260 grams ramen noodles to the boiling water and cook them according to the cooking time specified on the package. Drain the noodles and then divide them between the two bowls.
- Use chopsticks to mix the noodles with the scallion oil.
- Top each bowl of mazemen with nori, sliced scallion greens, spicy pork, and 1 teaspoon toasted sesame seeds.
- Optional: separate 2 eggs and top each bowl of mazemen with an egg yolk (save the whites for something else).
Nutrition Facts
FAQs
Mazemen is a 3-syllable name pronounced as follows (read the italicized parts).
ma like mall
ze like zen
men like men
Kathy Stroup says
This is such a bomb dish! Thanks for teaching me!
Marc Matsumoto says
😁 So happy you liked this!
Josh says
Very pleasant comfort food. Rich and filling, the egg is a nice touch. Whole family loved it, thanks!
Marc Matsumoto says
Thanks Josh, I'm happy to hear your family enjoyed it!
Mo says
Flavorful & balanced, pretty presentation, like a restaurant meal. Great alternative to soup versions, when you still crave the noodles. 🍜
Marc Matsumoto says
Thanks! Yea, it's nice in summer when you don't feel like pressure cooking a broth for several hours.