Easy to make mazesoba, also called mazemen, is a delicious Japanese brothless ramen noodles dish from Nagoya that offers a unique twist on traditional flavors.

Mazesoba is a classic Japanese dish known as brothless ramen. Unlike ramen, Mazesoba is served without broth, allowing the rich flavors of the toppings and seasonings to shine. While the traditional Mazesoba features ground pork, we’ve opted for tofu to create a healthier alternative in line with our focus on longevity recipes.

I will guide you through easy steps so you can experience a taste of Japan in your own kitchen.

What is Mazesoba, also called mazemen?

Unlike traditional ramen, Mazesoba is a popular Japanese noodle dish served without broth. Mazesoba, also known as Abura soba, which means oil noodles or Mazemen, is the Japanese word for “mixed noodles.”The fresh ramen noodles are mixed with tofu cubes, chive, green onion, and egg yolk in a medley of aromatic ingredients. The egg yolk contributes to creamy texture and rich flavor. It’s a satisfying and flavorful meal perfect for a weeknight dinner or a special occasion.

Abura soba or Taiwan mazesoba?

This specific regional ramen known as Taiwan mazesoba originated in Nagoya city, was created by a Taiwanese chef who incorporated flavors and ingredients from Taiwanese cuisine.

Known as Taiwan Mazesoba in Japan, it was invented in 2008 by Chef Kazuhisa Kawai at his Nagoya ramen restaurant, Menya Hanabi. Chef Kawai wanted to create a new type of noodle ramen dish that combined the spicy, savory characteristics of Taiwanese cuisine with the Japanese love for ramen. The result was a hit, and Taiwan Mazesoba quickly gained popularity, not only in Nagoya but throughout Japan and beyond.

Abura soba typically features a few slices of pork belly chashu and minimal toppings. The sauce is placed beneath the noodles, requiring you to mix everything together before enjoying the dish.

Ingredients to make brothless ramen maze soba

tofu

Use firm or extra-firm that holds up well during cooking and frying and allows you to absorb flavors without falling apart.

fresh ramen noodles

Mazesoba goes great with thick, moist, and chewy noodles, like fresh ramen. However, for gluten-free broth-less ramen variation, you can use soba noodles, which are buckwheat noodles.

If you have extra noodles, you must try these gochujang noodles.

For toppings

green onions

Green onion often appears in Japanese dishes, like in this miso glazed aubergine.

Eggs

I made fried eggs for this recipe. However sous-vide eggs, poached eggs, onsen tamago, or soft-boiled eggs work wonderfully with Maze Soba. In Japan, they use raw yolk. The egg yolk will coat the noodles in a thick and savory sauce.

Chinese chives

also called garlic chive

ginger root

fresh, sliced thinly

garlic

fresh, sliced thinly

katsuobushi (dried bonito flakes)

Nori (dried laver seaweed)

Seasoning

sesame oil
oyster sauce
soya sauce
Flour
Cooking sake
Togarashi powder

How to make Taiwan soupless ramen maze soba

First step: Prepare the Crispy Garlic

Thinly slice 2 cloves of garlic. Heat 1 tablespoon of sesame oil in a small pan over medium heat. Once hot, add the garlic slices and fry until golden brown. Remove from the pan and set aside on a paper towel to drain any excess oil.

Second Step: Prepare the Tofu

Cut tofu into small cubes. Use a kitchen towel to absorb excess moisture from the tofu. Lightly coat the tofu cubes with 1 tablespoon of flour. In a large frying pan, heat 1 tablespoon of sesame oil over medium heat. Add the tofu cubes and fry for about 5 minutes, or until they are lightly golden.

Third Step: Season the Tofu

Mince the remaining 1 clove of garlic and grate 20 g (half) of the ginger root. Sprinkle the minced garlic and grated ginger over the tofu in the pan. Add oyster sauce, soy sauce, and 1 shot of cooking sake. Mix them thoroughly and fry for another 1 minute. Set the seasoned tofu aside.

Fourth step: Cook the Ramen Noodles

In a large pot, cook ramen noodles according to the package instructions. Once cooked, drain the noodles and set aside.

Fifth Step: Prepare the Eggs

For this recipe, I used just fried eggs. Crack the egg into the skillet. After about 2 minutes, when the whites start to firm and the yolk begins to set, gently flip the egg with a large spatula, making sure not to break the yolk. Cook for another 30 to 60 seconds, then serve it with the flipped side up.

Sixth Step: Combine noodles and toppings

Thinly slice green onions and Chinese chives. Grate the remaining ginger root. In a large bowl, combine the boiled noodles, tofu, and the fresh ingredients (green onions, Chinese chives, and grated ginger). Add katsuobushi (dried bonito flakes) for an umami flavor. Sprinkle with togarashi powder for a hint of heat. Gently mix everything together to evenly distribute the flavors.

Top each serving with the crispy garlic slices. Place the egg on top of the noodles. Tear the nori into small pieces and sprinkle over the dish. Serve immediately and enjoy!

Mazesoba Cooking Tips

For a Vegan Option: Substitute the oyster sauce with a mushroom-based sauce or vegetarian stir fry sauce.
Spice Level: Adjust the amount of togarashi powder or add chili oil or sriracha to control the spiciness.
Extra Crunch: Add some toasted sesame seeds or crushed peanuts for an additional crunch.

Make Mazesoba Variations

make it authentic with Minced Meat

Replace the tofu with minced pork, chicken, or beef.

Bean Paste Mazesoba

Enhance the flavor by adding doubanjiang (fermented chili bean paste) or miso paste to the noodles. Toss thoroughly to coat and mix the noodles and sauce.

serving tips

Cut the toppings into equal-sized pieces for a neat look and easy mixing
Serve the dish immediately while it’s warm. This is crucial because the room-temperature toppings can cool the noodles quickly. Once the noodles become cold and clump together, they are harder to mix and less enjoyable to eat. I like to warm up the bowls before serving.
serve with chopsticks for an authentic touch