Delicious and umami-filled, this bowl of Mazesoba Inspired Noodles (Brothless Ramen) is easy to prepare and assemble. Simply mix it all together for a hearty meal perfect for lunch or dinner!
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Recently, I’ve been seeing so much content on my social media about Mazesoba, that I started to get an intense craving for it! It’s a dish that’s super easy to make at home, especially when most of the ingredients are ones that are readily stocked in the pantry or fridge. With a few tweaks, this is my version of the brothless ramen, or Mazesoba inspired noodles.
This bowl of ramen is deliciously savory and bursts with umami flavor. I personally love to top it with a runny yolk as it helps to bind all the ingredients together when you mix it up, and adds to the creaminess of the dish. However, I know that it might not suit everyone’s taste. Swap it with some Ramen Egg (Ajitsuke Tamago), or skip it altogether.
Delicious Brothless Ramen
‘Mazesoba’ literally translates from Japanese as ‘mixed noodles’, and can also be known as Abura soba (oil noodles) or Mazemen. It refers to how you would mix together the noodles, toppings and sauce with your utensils before eating. It’s a popular type of ramen that is served with a simple flavorful sauce rather than a broth.
Though originating from Nagoya, Mazesoba is thought to have been inspired by Taiwanese noodles. Which is why it’s some times known as Taiwan Mazesoba.
Soba or Ramen?
There’s also some confusion with the type of noodles that is used due to ‘soba’ being in the name. Rather than the ‘soba’ buckwheat noodles, this dish traditionally uses ramen noodles. The name actually comes from the alternative term for ramen noodles in Japanese — Chinese soba (Chuuka soba).
Notes for Mazesoba Inspired Noodles (Brothless Ramen)
- Toban djan: Adjust the amount of toban djan according to heat preference.
- Bonito flakes: I ground up bonito flakes using a mortar and pestle.
- For “creamy” noodles: After draining noodles from water, swirl the noodles with chopsticks really fast in the sieve until they are sticky.
- Runny yolk: I prefer a much runny yolk for this dish as it adds to the creaminess of the sauce for this dish.
- Pasteurised egg: If you are using just an egg yolk, please ensure it is a pasteurised egg.
- Ground meat: If your ground meat sauce dries up once it cools, heat it up and add a little bit more of the cornstarch slurry.
- Toppings: If some of the toppings are not available, substitute with toppings of your choice.
Chili Pan Mee
If you’re a fan of this style of mixing up the ingredients with noodles, you can also try Malaysian Chili Pan Noodles.
More Noodle Recipes
- Easy Tantanmen Ramen
- Mee Goreng (Stir Fried Noodles)
- Creamy Tom Yum Noodle Soup
- Easy Delicious Garlic Noodles
- Spicy Peanut Noodles (10 minutes)
Mazesoba Inspired Noodles (Brothless Ramen)
Seasoned Ground Meat
- 2 servings ramen noodles/your choice of noodles
- 1 stalk green onions diced
- 4 tbsp crushed roasted seaweed
- 2 tbsp grounded up bonito flakes see notes
- 2 egg yolk/poached egg/jammy egg
- chili oil optional
- shichimi togarashi optional
Garlic Chips and Oil
- 5 cloves garlic sliced
- 4 tbsp neutral oil
Seasoned Ground Meat
- Marinate the ground beef with the ingredients listed except for the water and corn starch. Let it marinate for at least 15 minutes.
- Over medium heat, pan fry the ground meat until it's cooked (5-6 minutes) while breaking up the meat with a spatula. Stir occasionally.
- Mix the water and corn starch and pour into the pan.
- Let it cook for another minute or until the sauce has thickened then turn off heat.
Garlic Chips and Oil
- Add sliced garlic clove to cold neutral oil and cook over medium heat.
- Stir occasionally to prevent garlic from sticking.
- Let it cook for 3 minutes once you hear the garlic starts sizzling or until the garlic turns golden brown.
- Turn off heat immediately.
- Boil your choice of noodles according to instructions (see notes).
- Mix all the ingredients for the sauce base and pour half of it into a serving bowl and 1 serving of noodles. Coat the noodles with the sauce.
- In sections, add half of the ground meat with the sauce, 2 tbsp of roasted seaweed, 1 tbsp of grounded up bonito flakes, 1/2 of the diced green onions, 1/2 of the garlic chips and your choice of egg in the middle.
- Drizzle half of the garlic oil, shichimi togarashi and chili oil on top and serve.
- Repeat the steps for the 2nd bowl.
- Mix everything well before eating. Enjoy!