Easy Taiwan Mazesoba in 30 Mins (Nagoya's No-Broth Ramen Recipe)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

pickled mustard greens

🥗Healthier: fresh spinach

💰Cheaper: cabbage

Fresh spinach offers a similar texture, while cabbage is often less expensive.

Heat a pan on low and add 1 teaspoon of sesame oil, 1 thinly sliced red chili, 1 teaspoon of grated ginger, and 0.5 tablespoon of grated garlic; mix and gently heat until fragrant.

Increase the heat to medium and add 150 g of ground pork; stir-fry until the meat is lightly browned.

Add 50 mL of dashi stock, 1.5 tablespoon of sake, 0.5 tablespoon of sugar, 1 teaspoon of Chinese chili bean paste, a sprinkling of black pepper, and 1 tablespoon of oyster sauce; mix and simmer for about 5 minutes or until the liquid has evaporated.

Bring a large pot of water to a rolling boil and add the noodles; cook according to package instructions.

Drain the noodles and place them in a bowl; add half a teaspoon of chicken stock powder, 1 teaspoon of soy sauce, and 1 teaspoon of sesame oil; mix well.

Place the seasoned ground pork in the center of the noodles, creating a little dent in the middle.

Add toppings: chopped garlic chives, shredded nori seaweed, bonito flakes, chopped green onions, tempura flakes, and a pinch of chili flakes.

Finally, place the yolk of a pasteurized egg in the center of the pork; mix everything thoroughly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens