Spicy Mushroom and Tofu Mazemen

Name: Spicy Mushroom and Tofu Mazemen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: Canola or vegetable oil; 8 ounces mushrooms (such as cremini, button or shiitake), sliced; Salt and pepper; 1 (14- to 16-ounce) package extrafirm tofu, drained and crumbled into 1/2-inch chunks; 4 baby bok choy (about 12 ounces), each trimmed and cut into 4 pieces through the stem; 12 ounces dried ramen noodles; 2 scallions, thinly sliced; 1/4 cup Chinese or Japanese sesame paste, or tahini; 8 teaspoons chile crisp; 4 teaspoons white (shiro) miso paste; 4 teaspoons soy sauce; Just-boiled water

Instructions

Prep:10minCook:20min

Mazemen, sometimes known as mazesoba or abura soba, is a brothless ramen dish believed to have originated in Nagoya, Japan. Inspired by a punchier and spicier Taiwanese flavor profile, the soup is replaced with an intensely savory sauce. In this vegan take, this sesame paste-based sauce delivers a rich finish, bolstered with umami agents such as miso, soy sauce and chile crisp. Mazemen, which translates to mixed noodles in Japanese, should be tossed before eating, so that the sauce and the toppings distribute evenly through the noodles. While this recipe is vegan, an egg yolk or an onsen tamago (soft-cooked egg) is a common mazemen topping, which falls apart as it is tossed through the noodles, leaving a silky and creamy finish.

Updated at: Fri, 13 Feb 2026 20:24:20 GMT