Home-Style Mazesoba (Soupless "Mixed" Ramen)

Mazesoba is the dish that ramen lovers go absolutely crazy for — and once you've tried it, you'll understand why. Unlike traditional ramen, there's no broth here. Instead, hot springy noodles are tossed in a deeply savoury sesame and soy base, topped with a rich, spiced minced meat, a tangle of fresh scallions, nori strips, and a raw egg yolk right in the centre. You mix everything together vigorously at the table just before eating, and the egg yolk transforms the whole bowl into something impossibly creamy and indulgent. It's bold, it's satisfying, and it's one of the most exciting things you can make with a packet of Yunion Japanese noodles.

Serves: 2 Prep time: 10 minutes Cook time: 15 minutes

Ingredients

For the noodles:

• 1 packet Yunion Japanese Noodles

For the meat topping:

• 300g pork or beef mince

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 2 tbsp soy sauce

• 1 tbsp mirin

• 1 tbsp doubanjiang (chilli bean paste) — adjust to taste

• 1 tsp sesame oil

• Neutral oil for frying

  
  

For the noodle base:

• 2 tbsp soy sauce

• 1 tbsp sesame oil

  
  

To serve:

• 2 egg yolks

• 4 green scallions, finely chopped

• 2 sheets nori, cut into thin strips

• 1 tbsp toasted sesame seeds

• Fresh chives, finely chopped

Method

Heat a pan over medium-high heat with a splash of oil. Add garlic and ginger and fry for 30 seconds until fragrant.

• Add mince and cook, breaking it up with a spoon, until browned and cooked through — about 5-6 minutes.

• Add soy sauce, mirin, doubanjiang, and sesame oil. Stir to combine and cook for a further 2 minutes until the sauce is absorbed and the meat is deeply flavoured. Set aside.

• Cook Yunion Japanese Noodles according to packet directions. Drain well — do not rinse. The starch on the noodles helps the sauce cling.

• Divide noodles between two bowls. Drizzle the soy sauce and sesame oil base directly over the hot noodles and toss to coat.

• Spoon the savoury minced meat generously over the top.

• Arrange scallions, nori strips, and chives around the meat. Place one egg yolk carefully in the very centre of each bowl.

• Serve immediately. At the table, mix everything together vigorously before eating.

Tips

• Do not rinse the noodles after cooking. The surface starch is what helps the base sauce and egg yolk cling to every strand — rinsing washes all of that away.

• The egg yolk is the magic ingredient here. Mixed through the hot noodles it creates a creamy, velvety coating that takes the dish from great to extraordinary. Use the freshest eggs you can find.

• Doubanjiang varies in heat level between brands. Start with a tablespoon and adjust to your spice preference — a little goes a long way.

Find Yunion Near You

Our full range of fresh noodles, wonton skins, and dumpling skins are available at select supermarkets and Asian grocery stores across Perth. Click here to find your nearest stockist.