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A bowl of spicy mazesoba ramen noodles with scallion oil and spicy pork.
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Mazemen (Mazesoba)

Ready in just 30 minutes, this Mazemen recipe transforms a bowl of ramen with chewy noodles coated in aromatic scallion oil and topped with spicy pork and scallions. It's an easy brothless twist on this classic Japanese noodle dish.
Course Main Course
Cuisine Japanese-Chinese
Keyword noodles, ramen
Level Beginner
Main Ingredient Noodles
Diet Dairy-Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 1131kcal
Author Marc Matsumoto

Equipment

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)
Grams + US Cups - US Standard

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.
    75 grams scallions
    Mincing scallion stems for mazesoba.
  • Thinly slice the scallion greens and set aside to use for the topping.
    Slicing scallion greens for mazemen 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.
    100 grams ground pork, 8 grams garlic, 1 tablespoon doubanjiang, 2 teaspoons sake, 2 teaspoons potato starch
  • 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)
    ¼ cup vegetable oil, 25 grams ginger, 1 teaspoon chicken bouillon powder, ⅛ teaspoon salt
    Scallion ginger oil for mazesoba.
  • 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.
    1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, ¼ teaspoon white pepper
    Mixing tare for mazesoba (mazemen).
  • 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.
    Dividing taré for mazesoba between two ramen bowls.
  • 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.
    Stir-frying spicy pork topping for mazesoba.
  • 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.
    3 tablespoons dashi stock, 2 teaspoons oyster sauce
    Spicy pork for mazesoba.
  • 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.
    260 grams ramen noodles
    Boiling thick ramen noodles.
  • Use chopsticks to mix the noodles with the scallion oil.
    Mixing ramen noodles with scallion oil in a bowl.
  • Top each bowl of mazemen with nori, sliced scallion greens, spicy pork, and 1 teaspoon toasted sesame seeds.
    nori, 1 teaspoon toasted sesame seeds
    Sprinkling toasted sesame seeds on a bowl of mazesoba.
  • Optional: separate 2 eggs and top each bowl of mazemen with an egg yolk (save the whites for something else).
    2 eggs
    Topping mazesoba with a raw egg yolk.

Video

Nutrition

Calories: 1131kcal | Carbohydrates: 95g | Protein: 30g | Fat: 70g | Saturated Fat: 20g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 3367mg | Potassium: 690mg | Fiber: 5g | Sugar: 4g | Vitamin A: 648IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 7mg