Mazemen Dry Ramen
A Japanese noodle bowl with chewy ramen tossed in a savory tare sauce and topped with seasoned pork and vegetables. This quick, warm meal comes together in 20 minutes with maximum flavor and minimal broth.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 3 tablespoon low-sodium soy sauce
- 1.5 tablespoon mirin
- ½ tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 clove garlic, minced
- ½ teaspoon fresh ginger, grated
- 8 ounce ground pork
- 8 ounce fresh ramen noodles
- 4 cup vegetable or chicken stock
- 2 stalk scallions
- ½ sheet nori seaweed sheets
- 2 whole soft-boiled eggs
- 1 tablespoon vegetable oil
- 1 pinch kosher salt
- 1 pinch white pepper
Instructions
- 1
Peel and mince 2 garlic cloves and grate a 0.5-inch piece of fresh ginger on a microplane. In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1.5 tablespoons of mirin, 0.5 tablespoon of rice vinegar, 1 tablespoon of sesame oil, the minced garlic, and grated ginger. Set the tare sauce aside.
- 2
Slice 2 scallions on a diagonal into 1-inch pieces, separating the white and light green parts from the dark green tops — the darker parts will be garnish. Toast 0.5 nori seaweed sheet over a low flame, holding it 2-3 inches above the flame with tongs for 3-5 seconds until fragrant. Let cool, then slice into thin strips with a knife or crumble with your hands.
- 3
If using whole eggs and have not already soft-boiled them, bring a small pot of water to a rolling boil. Gently lower 2 room-temperature large eggs into the water and cook for exactly 6 minutes for jammy yolks. Transfer to an ice bath immediately to stop cooking, then peel and set aside.
- 4
Bring 4 cups of vegetable or chicken stock to a rolling boil in a large pot over high heat. While waiting for the stock to boil, heat 1 tablespoon of vegetable oil in a 10-inch skillet over medium-high heat until shimmering — about 1 minute.
- 5
Crumble 8 ounces of ground pork directly into the hot oil and cook without stirring for 2-3 minutes until the bottom develops a golden crust and you hear a steady sizzle. Then stir constantly, breaking the meat into small, uniform pieces with a wooden spoon or spatula. Cook until no pink remains and the pork is deeply browned, about 3-4 minutes total. Season with a pinch of kosher salt and white pepper, then transfer to a plate.
- 6
Once the stock is at a full rolling boil, add 8 ounces of fresh ramen noodles directly to the pot. Stir immediately and continuously to prevent clumping — the noodles should separate within 30 seconds. Cook for exactly 3 minutes, stirring occasionally. The noodles should be tender with a slight chew at the center when you bite one.
- 7
Divide the tare sauce between two large bowls — pour about 2 tablespoons into each bowl. Drain the cooked ramen noodles using a fine-mesh strainer or pasta colander (do not rinse them). Add the hot noodles directly into the tare sauce in each bowl and toss vigorously with chopsticks or tongs for 15-20 seconds until the sauce coats every strand evenly.
- 8
Top each bowl with half the seasoned ground pork, arranging it in a small mound on one side. Place a soft-boiled egg (halved if desired) next to the pork. Scatter the scallion whites and light greens around the bowl, then garnish with the dark green scallion tops and nori strips. Serve immediately while the noodles are still hot — the residual heat will warm the egg and pork.
Tools you’ll need
- small mixing bowl
- microplane
- knife
- 10-inch skillet
- wooden spoon or silicone spatula
- large pot
- fine-mesh strainer or pasta colander
- chopsticks or tongs
- two large bowls
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