Say hello to Spicy Miso Mazemen, your new favorite noodle dish! This Japanese-inspired meal offers the rich, savory flavors of ramen but without the broth, making it a perfect option for those who crave all the goodness of ramen but in a lighter form. Mazemen, a brothless ramen, focuses on the harmony between the noodles and the sauce (tare), creating a delightful and intense taste experience in every bite.
The star of this dish is the white miso-based sauce, which is perfectly balanced with chili crisp, soy sauce, and sesame oil. Pan-fried tofu adds a satisfying crunch, while fresh snap peas, carrots, and sauteed bok choy bring a refreshing contrast. To top it all off, a silky onsen egg crowns this bowl of perfection, adding a rich, creamy texture. Spicy Miso Mazemen is an ideal dish for a delicious and impressive meal.
Customizing This Dish
- Protein: Swap out tofu for chicken, shrimp, or even pork belly for a different protein boost. Vegetarians can also use tempeh or seitan.
- Vegetables: Add or substitute with other vegetables like thinly sliced cabbage, scallions, corn, bell peppers, or mushrooms. Fresh or pickled cucumbers can add a nice crunch.
- Heat Level: Adjust the spiciness by adding more or less chili crisp or even a splash of your favorite hot sauce.
- Noodles: While ramen noodles are traditional, you can use udon or soba noodles in a pinch.
Storing and Reheating Leftovers
- Storing: Place the noodles and toppings in separate airtight containers in the refrigerator. This prevents the noodles from becoming soggy.
- Reheating: Warm the noodles in a microwave-safe dish for about 1-2 minutes, or until heated through. Reheat the tofu in a frying pan over medium heat to maintain its crispiness. Vegetables can be quickly refreshed with a brief microwave zap or a quick stir-fry.
- Eggs: Onsen eggs are best enjoyed fresh, but if you have leftovers, gently warm them in hot (not boiling) water for a few minutes.
Spicy Miso Mazemen
Equipment Needed
- An instant read candy or frying thermometer
Ingredients
For the Sauce:
- 3 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp chili crisp
- 1 tbsp mirin
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- Hot water, as needed (about 1 cup)
Toppings:
- 14 oz ramen noodles, cooked according to package instructions
- 8 oz firm tofu, cut into cubes
- 5 oz snap peas, thinly sliced
- 2 medium carrots, julienned
- 2 baby bok choy, cut into quarters length wise
- 4 onsen eggs (optional, recipe below)
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil (divided)
Instructions
- In a medium bowl, combine white miso paste, soy sauce, rice vinegar, sesame oil, chili crisp, mirin, grated ginger, and minced garlic. Set aside. Bring 1 cup of water to a gentle boil. Cover and reduce heat to keep it simmering.
- Bring a large pot of water to a boil. Add the fresh ramen noodles and cook according to package instructions, usually around 3-4 minutes. Once cooked, drain the noodles using a fine mesh sieve. Set aside.
- Fill a large pot with water and heat it to 165°F using a thermometer to monitor the temperature. Gently add the eggs to the pot and maintain the water temperature between 160°F and 170°F for 13 minutes. After 13 minutes, transfer the eggs to an ice water bath to stop the cooking process. Let them cool for at least 5 minutes. Carefully crack and peel the eggs just before serving.
- Heat 1 tbsp of oil in a non-stick frying pan over medium-high heat. Add the tofu cubes and pan-fry until all sides are golden brown and crispy, about 6-8 minutes. Remove the tofu from the pan and set aside on a paper towel-lined plate to drain excess oil.
- In the same pan, add the remaining 1 tbsp of vegetable oil. Add the halved baby bok choy and sauté until tender and slightly browned, about 4-5 minutes. Remove from heat and set aside
- Pour the prepared sauce over the cooked noodles in the large mixing bowl. Use tongs to toss the noodles, ensuring they are evenly coated with the sauce. Add some of the simmering water, a little at a time, until the sauce reaches the desired consistency and evenly coats the noodles.
- Divide the sauced noodles into four bowls. Top each bowl with equal portions of pan-fried tofu, snap peas, carrots, and green onions. Place one onsen egg in each bowl and sprinkle with sesame seeds.
Recipe Tips
- If you're working on an electric range, maintaining the proper temperature for the onsen egg can be tricky. Your best bet is to bring the water up to 170 degrees slowly over medium low heat, then lower the heat down to low. At the same time, bring another pot of water to a light boil. Once the pot for the eggs gets down to 165, add the eggs. As the temperature of the water starts to dip towards 160, add a ladle full of water from the second pot a bit at a time to bring the temperature back up to around 165. Continue doing this as needed for the duration of the cooking time.
