Mazesoba: 59 Photos & Videos
Mazesoba (Mazemen) 台湾まぜそば • Just One Cookbook photo images
FAQ
Mazesoba, also called Mazemen here in North America, is a brothless Japanese ramen that originated in Nagoya, Japan. The name is derived from maze meaning to mix, and soba meaning noodles. With only a dash of soup, the seasoning and a runny onsen egg will coat the noodles in a thick and savoury sauce.
With its rich history rooted in Nagoya, Japan, the dish has a flavorful combination of thick, chewy noodles and a variety of toppings, including pork, egg, and green onions! Unlike traditional ramen dishes, it is served without broth, allowing its sauce and toppings to be the main attraction!
Sauce and Soup: 35/35. As for the soup, it's akin to a creamier, cloudier rendition of the familiar Bak Kut Teh or Chinese Pig Stomach Soup, brimming with intense peppery and savory notes that truly whet the appetite.
Serve the dish immediately while it's warm.. This is actually quite important! Since some of the toppings are at room temperature, the dish gets cool faster than the typical ramen with a broth. Once the noodles get cold and stick to each other, it's very hard to mix it all up and the dish becomes less appetizing.
Taiwan mazesoba (Japanese: 台湾まぜそば, lit. 'Taiwan mixed noodles') is a dry noodle dish that originated in Nagoya, Aichi Prefecture, Japan, and is now considered a Nagoya delicacy.