mazemen

Soup-less ramen, or mazemen is a delicious way to use up your dried beans, your bean-cooking liquid, and any leftovers you've got around.

Vegetarian Mazemen With Beans and Egg Recipe

(240 milliliters) bean cooking liquid,

(65 grams) cooked dry beans

(60 milliliters) fermented bean paste,

(60 milliliters) sesame oil

(20 milliliters) rice vinegar

Kosher salt

portions ramen noodles, store-bought or homemade (see note)

For Serving:

scallions

onsen egg (see note)

Meanwhile, combine bean cooking liquid and beans in a microwave-safe container and microwave on high until steaming, 1 to 2 minutes (timing will depend on strength of your microwave). Alternatively, combine bean cooking liquid and beans in a small saucepan, set over medium-high heat, and cook until both liquid and beans are steaming hot, 3 to 4 minutes.

Transfer hot bean mixture to a blender jar, an immersion blender cup, or another tall-sided container that just fits the head of your immersion blender. Add fermented bean paste, oil, and vinegar, and blend until completely smooth, about 1 minute. Season with salt to taste, transfer 1/2 cup (120ml) of sauce to large mixing bowl, and set remaining sauce aside.

Add one portion of noodles to boiling water, and cook according to package directions or recipe directions.

When noodles are cooked, drain briefly in strainer or noodle basket, then add to bowl with sauce. Using tongs or chopsticks, immediately toss and stir noodles vigorously in the liquid at the bottom of the bowl, until the noodles are well-coated in sauce, about 30 seconds. Taste and adjust seasoning with more vinegar and salt to taste.

Transfer dressed noodles to an individual serving bowl, and using a rubber spatula, scrape any remaining sauce over top. Garnish with sliced scallions and onsen egg (if using). (Other toppings, like leftover sautéed or roasted vegetables; poached, roasted, or pan-seared meats; or even some additional cooked beans, can be added as they are available or desired, too.) Serve immediately. 

Repeat steps 4 through 6 with remaining portions of noodles and sauce, wiping out the mixing bowl between each round, and dressing each portion of noodles with 1/2 cup (120ml) of sauce.

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

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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📖 YOU CAN NOW PRE-ORDER MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook

🍜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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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
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Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

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Top 2 mazemen recipes from across the web

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