Mazeman

Vegeterian-ish mazeman. Mazeman– with means “mix noodles” in Japanese is a broth-less ramen. You just give it a good mix and slurp it up.

Pro tip: you HAVE to slurp — don’t listen to Martha Stewart on this one kids.

It’s actually rude if you don’t slurp in Japanese culture. It let’s the person who cooked for you know that you enjoy and appreciate the food.

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Ingredients

• fresh store bought ramen or soba noodles
• 1 pack of Katsuobishi (bonito flakes) or dashi, grounded
• 1/3 tsp Furikake
• 1/3 tsp Shichimi Togarashi
• 1 bunch scallion greens
• roasted seaweed
• 2 egg yolks
• 1/3 sweet corn

Meat or meat substitute:

• Quorn chicken chunks or 1lb minced chicken
• 1 tsp ginger, grated
• 5 to 6 garlic cloves, grated
• 1 tbsp Oyster sauce
• 1 tbsp Doubanjiang
• 1 tbsp Better Than Bouillon veggie base or chicken powder
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1/3 tsp white pepper

For the Tare (base):

• 3 tbsp Tsuyu
• 2 tbsp mirin
• 1 tsp Better Than Bouillion or chicken powder
• 2 ginger slices
• one bunch scallion ends
• 1 cup water

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Directions

1. In a small pot or sauce pan add all the ingredents for the tare or broth and bring it to a simmer for 2 to 4 minutes and put aside.
2. In a medium pot set water to boil, in the meanwhile make the meat or meat substitute.
3. In a non-stick pan heat 1 tablespoon of oil and add in ginger, garlic and doubanjian. Make sure to cook out the doubanjian before adding in the meat.
4. Cook the meat for 2 to 3 minutes before adding in the soy sauce, oyster sauce, mirin, sugar, white pepper and chicken powder or veggier base. Add a splash of water if mixture starts to look dry.
5. Cook the noodles according to the package instructions and assemble your bowls.
6. In a ramen or a medium sized bowl add in 2 tablespoon of the tare and 1/3 teaspoon dashi or ground bonito flakes and noodles and give it a toss.
7. Top your noodles off with the meat, scallions, corn, roasted seaweed and anything else you’d like as a topping.
8. Lastly, add the raw egg yolk, furikake and shichimi togarashi and enjoy!