How to make Japanese Mazesoba in the easiest way

The original mazesoba is a Taiwan delicacy. It was developed by the ramen chain Menya Hanabi in 2008. This dish originated in Nagoya, Aichi Prefecture, and has been a local favorite ever since. The recipe is similar to a traditional ramen noodle. This dish is a great substitute for a meaty ramen.

The noodle is served in a bowl, and can be served with a variety of toppings. Some of the more popular toppings are seaweed flakes, minced garlic, spicy pork, fried shallots, and a runny egg. If you want a more healthy option, try the Nagoya Dry Ramen, which has minced meat and a fried egg.

Mazesoba Recipes

How to make Japanese Mazesoba in the easiest way
How to make Japanese Mazesoba in the easiest way
How to make Japanese Mazesoba in the easiest way 1

Japanese Mazesoba

Maze means “mix,” and mazesoba is literally “mixed-up noodles.” This dish has become very popular, especially in Tokyo and Saitama prefecture to the north. The point is to vigorously mix the noodles, sauce, and toppings with your chopsticks. It starts out beautiful and ends up looking like a mess. But the mixing activates the gluten in the noodles, which makes them all the more tasty and chewy. Luckily, the messy factor makes this dish popular with kids.
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Course: Noodle
Cuisine: Japanese
Keyword: mazesoba, soba
CookingStyle: Finger food, Stir-Fry
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4 bowls
Calories: 1099kcal
Author: Ms Kelly
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  • In a large mixing bowl, combine the niku soboro, sesame oil, and tare.
    niku soboro
  • With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat. Cook the noodles. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
  • Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each ramen bowl. Add the niku-soboro mixture and toss to mix.
  • Top with a sprinkle of chives, negi, nori, and bonito flakes.
  • Mix well before eating.


There is a type of mazesoba called “junk style.” The toppings are pork-back fat, raw garlic, grated cheese, spicy mayo, more raw garlic, chips or crackers, and whatever else the chef defines as junk. It can be a scary idea, but many people get hooked on junk ramen the first time they mix it up.
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Serving: 2bowls | Calories: 1099kcal | Carbohydrates: 171g | Protein: 32g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Sodium: 1765mg | Potassium: 644mg | Fiber: 8g | Sugar: 6g | Calcium: 58mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Tips for making Mazesoba

To get the best results from the mazesoba, the noodles must have a larger surface than regular noodles, so they can stick to the sauce. This noodle dish is made using Australian flour. Traditionally, mazesoba is made with pork lard, but some versions are made with pork lard or soy instead. The sauce is usually topped with a raw egg.

What is Mazesoba


This Japanese dish was first invented in the city of Kagoshima and is popular street food in Tokyo. It is similar to Italian pasta dishes but uses a soy sauce base and a spicy miso sauce. It is served with pork belly chashu. Unlike Abura Soba, Mazesoba has more toppings than its Korean counterpart. It is thought to have originated in Nagoya, but it may have been inspired by Taiwanese cuisine.

The name “mazesoba” is translated to “meat-noodle” in Japanese; it is also known as Aburasoba. Kokoro Mazesoba is the world’s largest chain of noodle restaurants with establishments in Japan, Singapore, Indonesia, Singapore, Thailand and even in North America (USA and Canada).

In Kagoshima, the noodles are boiled and stir-fried. It can include chopped vegetables, seaweed, soft-boiled eggs, or minced pork. Its soup has a distinctive umami flavor. Besides the noodles, there are other dishes you can order with mazesoba. These include donburi, gyoza, takoyaki, and chicken karaage. You can also choose to have a salad with your mazesoba.

Read  Easy-to-make Aburasoba - Ramen noodles with Oil Sauce

Is Mazesoba a ramen?

Basically, Mazesoba is a version of Ramen. It is ramen without broth. In other words, it is a mixed noodle. The world of ramen is very diversified and unlimited because it is birthed by the creation of many chefs from various restaurant. Ramen is classified by the different sauces, tares, or soups. If classified by sauces, we have shoyu, miso, shio, tonkosu, etc. If classified by soups, we have chintan or paitan.

The origin of Mazesoba

In 2008, at a small restaurant called “Menya Hanabi” in Nagoya Japan, the chef wanted to cook Taiwanese style ramen and they had already prepared the meat, but when he put the soup in, it was a bit ‘out of place’. An employee at that shop had an idea: put meat on the noodles. From that ‘innocuous’ idea, today people have developed a whole new dish that makes diners all over the world.

If you love Japanese cuisine, don’t miss this post. You can read more our post Discover Japanese cuisine with 50+ easy recipes . All types of famous ramen dishes are included in this post which will provide you original recipes so that you can make these dishes at your kitchen. Besides, by following FoodandMeal website, you definitely collect a plentiful volume of recipes that can help you process successfully the challenging dishes. Don’t hesitate to click the “follow button” below to update the newest recipes from us.