japanese ramen

This Miso Butter Mazemen or Japanese no-broth or soup-less ramen is one of those noodles dishes perfect for a hearty and really satisfying meal. It’s saucy, packed with umami, and ready in 15 minutes or less.Maze in Japanese means “to mix” so like what these are called, you need to mix the noodles in the sauce to coat in all the flavours!

Miso Butter Mazemen (Japanese No-Broth Miso Butter Ramen Noodles)

tbsp sesame oil

tbsp miso paste

soy sauce (or more to taste)

tsp dark soy sauce (optional (feel free to add more soy sauce))

butter

garlic (minced)

360 g cooked fresh ramen noodles (, 2 servings (see notes

Tofu skin

scallions

Sesame seeds

Sautéed shiitake mushrooms

Corn kernels

La Yu (Japanese chili oil

Bamboo shoots

Nori sheets

firm tofu or baked tofu

Togarashi (Japanese 7-spice blend)

Sauce base: Mix all the base ingredients into a large bowl. You can easily adjust the sauce to your desired taste, of course.If you want to easily melt the butter, you can quickly microwave the sauce. Chunks of butter are okay though because once you add the cooked noodles, it&#039;ll melt from the heat.Separate into 2 bowls if serving for 2 people. Also, it’s best to prepare the sauce and mix it all up BEFORE you cook the noodles.

Prepare Noodles: Cook or prepare your ramen noodles or other wheat noodles of choice until still very chewy and al dente. Drain the noodles from the water then immediately add into the sauce mix while the noodles are hot.Mix everything together! Taste the noodles and feel free to season more to taste, if needed.

Serve and enjoy: Top with toppings of choice and finish with La-yu or Japanese chili oil then mix everything again to enjoy! Slurp away! ❤️Note: I prefer to eat this hot but you can opt to have it cold, if you&#039;d like.

This bowl of Mazemen is basically a Japanese no-broth ramen. Maze in Japanese means “to mix” so like the name suggests, you mix everything together! These noods are saucy, packed with umami, and actually really simple to put together! It took me probably 15 minutes (or even less) to put this bowl together. 🥢

👉🏼FULL RECIPE: https://thefoodietakesflight.com/miso-butter-mazemen

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🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

#mazesoba #mixednoodles #nobrothramen #japanesefood

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

👉🏼If you’re looking for more recipes and inspiration:

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MISO BUTTER MAZEMEN - Japanese No-Broth/Soup-less Ramen Noodles 🍜 mix and enjoy! (Vegan Recipe)

Rich pork broth, sweet and salty caramelized pork, jammy ramen eggs and thick, chewy noodles make this Instant Pot Ramen just incredible!

Instant Pot Ramen (Pork Ramen)

pork shoulder/butt

cooking oil

chicken broth

water

dashi powder

sake

fish sauce

soy sauce

black pepper

chili garlic sauce

rice wine vinegar (unseasoned)

brown sugar

ramen noodles

pork

ramen eggs ((optional but recommended))

green onions

garlic shallots

Sesame seeds (for garnish (optional))

Add the cooking oil to the Instant Pot and brown the pork on all sides right in the Instant Pot, about 6 minutes per side.

Add the chicken broth, water, sake and dashi powder. Use the pressure cooker setting (high) to cook for 45 minutes. Use the quick release to release the pressure. Let the pressure release naturally for 15 minutes, then use quick release to release any remaining pressure.

Remove the pork from the broth and break into pieces on a lined baking sheet.

Sprinkle the brown sugar and dark soy sauce on the pork pieces, mix well and broil until pork is caramelized (5-10 minutes), being careful not to let the sugar burn.

Add the fish sauce, soy sauce, black pepper, chili garlic paste, and rice wine vinegar to the broth. Set the Instant Pot to the saute setting and bring to a simmer for 5 minutes.&nbsp;

While the broth simmers, cook the dried ramen noodles in boiling water for 3 minutes. Drain.

Place the noodles in bowl and cover with broth.

Add braised pork belly, caramelized pork pieces, green onions, 1-2 ramen eggs (halved) and garnishes, if desired.

Instant Pot Instructions:

Sear the pork for 6 minutes per side in a cast iron or non-stick skillet.

Place the pork in slow cooker with chicken broth, water, sake and dashi powder.

Cook on high heat for 4 hours. Remove pork from slow cooker and break into pieces on a lined baking sheet.

Add the fish sauce, soy sauce, black pepper, chili garlic paste, and rice wine vinegar to the slow cooker and continue warming.

Cook the dried ramen noodles in boiling water for 3 minutes. Drain.

Slow Cooker Instructions:

https://embed.mediavine.com/videos/h9t5gtsmfq7hwsescsqb

Rich pork broth, sweet and salty caramelized pork, jammy ramen eggs and thick, chewy noodles make this Instant Pot Ramen just incredible! Using the Instant Pot makes this recipe super easy to make.

https://content.jwplatform.com/videos/WExgrZmF.mp4

Make this comforting Japanese noodle soup using pan-fried rolled chicken (chashu) and noodles in a delicious broth. Top with eggs and nori if you like

Chicken chashu shoyu ramen

chicken thighs

chicken breasts

ginger

garlic bulb cloves

tbsp saké

mirin

dark brown sugar

chicken stock

noodles

soft-boiled eggs

nori (seaweed sheet)

spring onions

shichimi (Japanese seven spice) (optional)

First make the chashu. Wrap the chicken thighs around the breasts and secure with toothpicks or string to make a cylindrical shape – you may need to flatten the thighs a little by bashing them with a rolling pin. In a very hot pan, sear the chicken on each side until golden brown, around 25 mins in total.

Transfer the chicken to a medium pan with a lid and add the ginger, dashi powder, garlic, soy sauce, saké, mirin and sugar, plus 150ml water. Cover and bring to the boil, then reduce to medium-low and simmer for 30-40 mins. Remove the lid and leave to cool. If you want to make it ahead, chill the chicken and sauce overnight, or at least for a few hours. It will improve the flavour. Once cooled, remove the chicken from the sauce, slice it and set the sauce aside.

Pour 240ml of the sauce into a large pan (freeze the rest to use another time), bring to the boil, add the chicken stock and heat through.

In a separate pan filled with boiling water, cook the noodles following pack instructions, then drain.

Divide the chicken stock and noodles between six bowls. Put the sliced chicken, half a boiled egg and any other toppings you're using on top. Serve immediately, otherwise the noodles will go soggy.

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The most viewed japanese ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine