⚠️ Allergen notice This recipe contains: wheat (noodles, soy sauce), eggs (onsen egg), soy (soy sauce, miso), sesame (neri-goma, sesame oil). Optional: peanuts (if using peanut butter as a sesame substitute). Always check labels if cooking for guests with allergies.
You’ve had soup-based tantanmen — rich, spicy, and satisfying. But have you tried the brothless version? Shirunashi tantanmen (汁なし坦々麺) takes everything you love about sesame ramen and concentrates it directly onto the noodles. The result is a thicker, more intense hit of toasted sesame, chili heat, and savory meat miso in every bite — no broth required.
The technique is actually simpler than making ramen with soup. There is no stock to simmer, no broth to balance. Instead, the sesame sauce and seasoned pork do all the work. Once you understand the three-element structure — sesame sauce + meat miso + toppings — you can build an impressive bowl in under 30 minutes.
💡 What you will learn in this article
Why brothless tantanmen is easier and more intense than the soup version
How to make the sesame sauce using neri-goma, ground sesame, or tahini
Step-by-step meat miso (niku miso) with doubanjiang technique
How to prepare noodles so sauce clings perfectly
Assembly with sansho, la-yu, and onsen egg topping
Tantanmen is Japan’s adaptation of Sichuan dan dan noodles (担担面), itself a street food built around sesame paste, chili oil, and ground pork. The original Sichuan version was served dry; the soup-based variant became popular in Japan partly through ramen shop interpretation. Today, both styles coexist — and the brothless (汁なし, shirunashi) format has seen a resurgence driven partly by the famous Nakiryu ramen shop in Tokyo, which earned a Michelin star for its shirunashi tantanmen.
The core difference is structural: without broth to dilute the sauce, all the flavor-carrying ingredients — sesame paste, chili oil, soy sauce, vinegar — are tasted at full concentration as they coat each strand of noodle. This also means the cook has more control, since adjusting a cup of sauce is far easier than correcting a pot of broth.
2 tbsp neri-goma (Japanese sesame paste) — see sauce section for tahini/ground sesame variants
1 tbsp soy sauce
1 tsp rice vinegar (unseasoned)
1 tsp sugar
1 tsp miso paste (white or red)
1 tsp toasted sesame oil
1–2 tsp la-yu (Japanese chili oil) — adjust to heat preference
2 tbsp hot water (from noodle cooking pot)
Meat Miso (Niku Miso)
100 g ground pork
1 tsp doubanjiang (spicy bean paste / toban djan)
1 tsp miso paste
1 tsp soy sauce
1 tsp sake (or dry sherry)
½ tsp sugar
1 clove garlic, minced
1 tsp fresh ginger, grated
2 tbsp vegetable oil (for stir-frying)
Toppings
1 onsen egg (see assembly section for quick method)
2 stalks green onion (scallion), finely sliced
A pinch of ground sansho pepper (or Sichuan peppercorn)
Extra la-yu for finishing
Bean sprouts or blanched pak choi (optional)
Making the Meat Miso
The meat miso is the savory anchor of brothless tantanmen. Getting its texture right — small crumbles, fully rendered fat, no watery liquid remaining — is the single most important step for a satisfying bowl.
Step 1: Build the aromatic base
Heat vegetable oil in a frying pan over medium-low heat. Add the minced garlic and grated ginger. Cook for 1–2 minutes, stirring gently, until fragrant and just beginning to color at the edges. You want sweet, caramelized aromatics — not sharp raw notes, not burnt ones.
💡 Tip Add the doubanjiang immediately after the garlic and ginger. Stir-fry for about 20 seconds at medium heat until the oil turns a vibrant orange-red and the air smells nutty and savory. This quick step infuses the oil with the fermented bean paste’s heat and depth — it is the same technique used for mapo tofu. Stop as soon as the color change happens to avoid any bitter edge.
Step 2: Brown the pork
Add the ground pork to the pan. Use your spatula to break it into small, even pieces as it cooks. Stir frequently. The goal is fine, separated crumbles with some browning — not a dense single mass. This increased surface area is what makes each crumble hold and deliver the seasoning in the finished bowl.
⚠️ Warning Do not overcrowd the pan. If you double the recipe, use a larger pan or cook the pork in two batches. Crowding traps steam, which stews the meat instead of browning it, leaving a grey, soft texture and a watery sauce that will not coat noodles properly.
Step 3: Add seasoning and reduce
Once the pork is no longer pink, add the miso paste, soy sauce, sake, and sugar. Stir well to combine everything. Continue cooking over medium heat, stirring occasionally, until virtually all the liquid has evaporated and the mixture looks glossy and compact. This should take about 3–4 minutes. A dry meat miso will season and coat noodles far more effectively than a wet one. Set aside off the heat.
Making the Sesame Sauce
The sesame sauce is where brothless tantanmen earns its character. There are three approaches depending on what you have available, each giving a slightly different result.
Version 1: Neri-goma (Japanese sesame paste)
Neri-goma is made from toasted, unhulled sesame seeds ground into a thick paste. Its roasted, nutty depth is the most direct match for authentic shirunashi tantanmen flavor. In a bowl, whisk together 2 tbsp neri-goma with 1 tbsp soy sauce and 1 tsp miso. The mixture will seize and look stiff at first — add the hot water 1 tablespoon at a time and whisk continuously until it loosens to a pourable, creamy consistency. Stir in rice vinegar, sugar, sesame oil, and la-yu last.
💡 Tip — dry ingredients first Before adding any liquid, stir the dry components (sugar and miso) into the sesame paste while it is still stiff. This prevents lumps from forming when you thin the sauce with hot water. Whisk with a fork or small balloon whisk for a uniform, smooth texture.
Version 2: Ground sesame (surigoma)
If you do not have sesame paste, use 3 tbsp freshly ground toasted sesame seeds (surigoma). A suribachi or mortar and pestle works best — grind until about 70% of the seeds are broken and a rough paste begins to form, with some whole seeds remaining for texture. Combine with the remaining sauce ingredients in the same way as Version 1. The result is slightly less creamy but has a more textured, rustic character and a very fresh sesame fragrance.
Version 3: Tahini
Tahini — Middle Eastern sesame paste made from raw or lightly toasted hulled seeds — is widely available in supermarkets and works well as a substitute. It has a lighter, slightly more bitter profile than neri-goma, so compensate by adding an extra ½ tsp of toasted sesame oil to bring back some roasted depth. Use in the same quantities as neri-goma. Tahini tends to be looser in consistency, so you may need slightly less hot water to reach the right pourable texture.
⚠️ Warning — sauce cooling Mix the sesame sauce in the serving bowl itself, not in a separate container. The sauce should be warm when the noodles land in it, since a cold, stiff sauce will not coat the noodles evenly. Use hot water from the noodle boiling pot (scoop a ladleful before draining) to both thin the sauce and keep it warm in the bowl.
かどや ねりごま 白 550g
Kadoya White Nerigoma — one of Japan’s most trusted sesame paste brands. Made from peeled white sesame seeds with a clean, full-bodied flavor. Ideal for the sesame sauce base in this recipe. Available in 550 g jar.
Noodle texture is the most critical variable in a brothless dish. Without soup to soften noodles over time, you have one shot — so timing and the right boil matters more than in regular ramen.
Choosing the right noodle
Use straight, thin fresh ramen noodles (ストレート細麺). The straight shape allows the sauce to coat evenly rather than pooling inside curly noodle waves. Thin noodles also carry more sauce per bite relative to their volume. If using dried noodles, look for ramen-style or medium-thickness alkaline noodles (with a yellowish tint from kansui). Somen and angel hair pasta are too delicate; udon is too thick and mild for the intense sauce.
💡 Tip — rinse briefly, not completely After draining, rinse noodles with a quick splash of cold water. This stops cooking and removes excess surface starch that would otherwise make the noodles stick together in the bowl. Do not rinse thoroughly, however — a small amount of starch on the noodle surface actually helps the sauce adhere. Shake the strainer firmly to remove most water before plating, so the residual moisture does not dilute the sauce waiting in the bowl.
Boiling
Bring a large pot of lightly salted water to a rolling boil. Cook noodles according to package instructions, usually 2–3 minutes for fresh noodles. Before draining, scoop 2–3 tablespoons of cooking water into the bowl with the sesame sauce and stir — this hot, starchy water both warms the sauce and emulsifies it into a silkier texture. Drain the noodles, shake well, and transfer immediately to the bowl.
Assembly and Finishing
Speed and order matter in the final assembly. Work quickly so nothing cools before the bowl reaches the table.
Layering order
Sesame sauce already mixed and warmed in the bowl
Drained noodles — placed directly on the sauce (do not toss yet)
Meat miso — spooned on top in the center
Bean sprouts or pak choi, if using — arranged around the meat
Green onion — scattered over the top
Onsen egg — placed in the center or to one side
Sansho pepper — a small pinch directly on the meat miso
La-yu finishing drizzle — around the edges of the noodle pile
Onsen egg (quick home method)
Bring 500 ml of water to a full boil in a small, heavy-bottomed saucepan. Remove from heat, then immediately add 100 ml of cold tap water. Gently lower 1 refrigerated egg into the water. Cover with a lid. Leave undisturbed for 17–18 minutes. The white will set to a silky, barely-firm texture while the yolk remains runny and custard-like. Crack directly onto the finished bowl just before eating.
💡 Sansho pepper — why it matters Sansho (山椒) is Japan’s native citrus pepper, closely related to Sichuan peppercorn but with a more pronounced yuzu-like fragrance. Its characteristic mild tingling sensation (called numbing spice in Sichuan cuisine) complements the richness of sesame paste in a way that black pepper cannot replicate. Use it sparingly — a small pinch is enough. Toast lightly in a dry pan for 30 seconds before grinding if using whole dried berries, as raw sansho can taste grassier than its aromatic best.
How to eat
Before eating, use chopsticks to thoroughly mix the noodles up from the bottom of the bowl, folding the sauce, meat miso, and toppings together until every noodle strand is coated. This is essential — brothless tantanmen is a mixed noodle dish, not a topped-noodle dish. The Japanese name maze (まぜ) literally means “mixed,” and the experience of the dish depends on this step.
⚠️ Finish quickly Brothless tantanmen is best eaten immediately after assembly. Unlike ramen in hot broth, there is nothing to keep the noodles warm once they are plated. If you pause mid-bowl, the noodles will absorb the sauce and stick together. Have everything — sauce, meat miso, egg, toppings — fully prepared before you begin boiling the noodles.
FAQ
Q: Can I make brothless tantanmen without doubanjiang?
A: Yes. Doubanjiang is the primary source of fermented chili heat in the meat miso. If unavailable, replace it with 1 tsp gochujang (Korean fermented chili paste) plus a small pinch of cayenne. The flavor will be slightly sweeter and less complex than the Sichuan original, but the result is still very good. Alternatively, use 1 tsp red miso combined with ½ tsp sriracha as a mild, accessible substitute.
Q: Is neri-goma the same as white sesame paste found in Asian grocery stores?
A: They are closely related but not identical. Japanese neri-goma (練りごま) is made from deeply toasted sesame seeds — hulled or unhulled depending on the brand — giving it a richer, darker flavor. Chinese sesame paste (芝麻酱, zhī ma jiàng) is also made from roasted sesame seeds and is very similar; either works in this recipe. Middle Eastern tahini uses lightly roasted or raw hulled seeds and has a lighter, slightly more bitter flavor. All three are interchangeable in this recipe with the adjustments noted in the sauce section above.
Q: Can I make the meat miso ahead of time?
A: Yes — the meat miso actually improves overnight as the flavors meld. Make a double or triple batch, cool completely, and refrigerate in an airtight container for up to 4 days, or freeze for up to 1 month. Reheat in a dry pan or microwave before assembling the bowl. This makes weeknight brothless tantanmen a 15-minute meal.
Q: What can I use instead of fresh ramen noodles?
A: Dried thin ramen noodles (the alkaline-water yellow variety) work well — cook 10–30 seconds shorter than the package indicates so they stay al dente. In a pinch, dried spaghetti (100 g per serving) is a functional substitute; add a small pinch of baking soda to the boiling water to raise the pH and mimic the springy, chewy texture of alkaline noodles. Standard somen noodles are too delicate and will break apart when mixed vigorously.
Recommended Items
Below are three products that make brothless tantanmen easier to prepare at home. All links use the tag=howtocookjp-22 affiliate tag.
李錦記 豆板醤（チューブ入り）85g × 3個
Lee Kum Kee Doubanjiang in convenient squeeze tubes — no jar-scraping needed. This fermented spicy bean paste is an essential seasoning for the meat miso. The tube format keeps it fresh and is easy to portion accurately.
S&B’s classic Japanese chili oil — the standard finishing condiment for tantanmen and gyoza alike. Used both in the sesame sauce and as a table-side drizzle. Small 31 g size stays fresh and fits easily in a pantry drawer.
💡 Related recipe on HowToCook.jp Want the full soup-based tantanmen with creamy sesame broth? The pillar recipe covers the broth version in detail, including a tahini-based alternative for when neri-goma is not available: Tantanmen (Sesame Ramen) — Complete Recipe Guide → howtocook.jp
⚠️ Allergen Notice This recipe contains: wheat (noodles, soy sauce), eggs (raw egg yolk), soy (soy sauce, oyster sauce, doubanjiang), sesame (sesame oil). Oyster sauce contains shellfish. Tenkasu contains wheat. Always check labels if cooking for guests with food allergies.
Imagine a bowl so intensely flavored that eating it feels like a ritual — thick, chewy noodles blanketed in spicy-savory minced pork, a jewel-bright egg yolk nestled on top, and a chorus of garlic chives, crispy nori, and aromatic fish powder ringing the edges. That is Taiwan mazesoba (台湾まぜそば), Nagoya’s most exciting modern noodle creation.
Despite the name, the dish has nothing to do with Taiwan. It was born in Nagoya, Aichi Prefecture, in 2008 at a restaurant called Menya Hanabi (麺屋はなび), when owner Naoto Niiyama took the spicy minced pork from Nagoya’s famous Taiwan ramen and served it over noodles without broth. A single off-menu request from a staff member — “Can I just put the toppings on plain noodles?” — sparked a nationwide phenomenon. Taiwan mazesoba is now considered a pillar of Nagoya food culture alongside miso katsu and hitsumabushi, and Menya Hanabi has grown to dozens of locations across Japan and overseas.
💡 What you’ll learn in this article
How Taiwan mazesoba differs from Taiwan ramen (comparison table)
Full ingredient list with imperial and metric measurements
Step-by-step Taiwan minchi (肉ミンチ) preparation
How to cook thick noodles and assemble the bowl
The oime-shi (追い飯) rice-finishing tradition
Allergen notes and food-safety tips
What Is Taiwan Mazesoba?
Mazesoba (まぜそば) literally means “mixed noodles.” Unlike ramen, there is no broth — instead, a bold tare sauce and the rendered fat from the minchi (seasoned ground pork) coat the noodles, while the raw egg yolk acts as a silky binder when everything is tossed together. The result is richer and more intensely flavored than soup ramen: every bite delivers a concentrated hit of umami, chili heat, and garlic.
Taiwan mazesoba is closely related to Taiwan ramen — another Nagoya specialty — but the two dishes are distinct experiences at the table. The comparison table below lays out the key differences at a glance.
Feature
Taiwan Mazesoba
Taiwan Ramen
Origin
Nagoya, 2008 (Menya Hanabi)
Nagoya, 1970s (China Taiwan Restaurant Misen)
Broth
None (brothless / dry)
Chicken bone soup base
Noodle type
Extra thick, wavy or straight
Slightly thick, straight
Signature topping
Raw egg yolk, gyofun (fish powder)
Bean sprouts, no raw egg
Heat level
Medium-high (doubanjiang + garlic)
High (chili-forward)
How to eat
Toss everything together before eating
Eat directly from the bowl like ramen
Finishing tradition
Oime-shi (rice added to remaining sauce)
None
Home cook difficulty
Moderate (15 min minchi prep)
Moderate (stock required)
💡 Tip — Nagoya food terminology In Nagoya food culture, “Taiwan” in a dish name does not mean the dish is Taiwanese. It refers to a style of bold, spicy cooking associated with the city’s history of Chinese-Taiwanese immigrant-run restaurants. Think of it as a regional flavor descriptor, not a geographic one.
Ingredients
Serves 2. Active time: ~20 minutes.
Taiwan Minchi (Spiced Ground Pork)
9 oz / 250 g ground pork (80/20 fat ratio recommended)
Pinch of sansho pepper (山椒 — optional, but adds authentic Nagoya nuance)
Bowl Tare (Noodle Seasoning)
2 tsp toasted sesame oil
1 tsp soy sauce
1 tsp lard or neutral oil (lard gives a deeper, richer flavor)
Noodles
2 portions (about 5.3 oz / 150 g each) fresh thick ramen noodles — look for noodles labeled 太麺 (futomen), ideally 2–3 mm diameter; frozen thick noodles work well too
Toppings (place each in its own small pile around the bowl)
2 large egg yolks (very fresh, as they are served raw — see safety note below)
2 stalks nira (ニラ — garlic chives), sliced into ⅛-inch / 3 mm pieces
2 green onions / scallions, thinly sliced
1 sheet nori (seaweed), cut into small squares or strips
2 tsp gyofun (魚粉 — fish powder; ground katsuobushi is a good substitute)
For Oime-shi (Rice Finish — Optional but Encouraged)
¾ cup / 140 g steamed Japanese short-grain rice (per person)
1 sheet nori (for wrapping bites of rice)
Making Taiwan Minchi
The minchi (肉ミンチ — seasoned ground pork) is the heart of the bowl. It needs to be richly caramelized on the outside but still moist enough to release cooking liquid that seasons the noodles.
Step 1 — Brown the Pork
Heat a wide skillet or wok over medium-high heat. Add 1 Tbsp sesame oil. When the oil shimmers, add the ground pork in a single layer. Resist the urge to stir immediately — let it sear undisturbed for 90 seconds to develop caramelized edges (this is what creates depth of flavor). Then break it up with a wooden spoon and cook until no pink remains, about 3–4 minutes total.
💡 Tip — Pork safe temperature Ground pork must reach an internal temperature of 160°F / 71°C to be safe (whole pork cuts: 145°F / 63°C + 3-minute rest). Use an instant-read thermometer if you are unsure — undercooked ground meat is a food-safety risk.
Step 2 — Build the Flavor Base
Push the pork to one side of the pan. Add the minced garlic and grated ginger directly to the cleared space. Sauté for 60 seconds until fragrant — do not let the garlic brown or it will turn bitter. Add the sake and stir everything together, scraping up any browned bits from the bottom of the pan (this is pure umami).
⚠️ Warning — Doubanjiang is salty and spicy Doubanjiang varies significantly in heat and salt level by brand. Taste the sauce before adding the final salt seasoning. Some brands — especially Lee Kum Kee’s Toban Djan — are saltier than others. Start with 1 Tbsp and add more to taste. Do not substitute gochujang (Korean chili paste) as it adds sweetness that throws off the flavor balance.
Step 3 — Season and Simmer
Add the doubanjiang to the pork mixture, stirring to coat every piece. Then add the soy sauce, oyster sauce, and sugar. Finally, pour in the stock. Stir well, reduce heat to medium-low, and simmer for 2–3 minutes until the sauce has slightly thickened but there is still some cooking liquid in the pan. That liquid is essential — it will season the noodles when the bowl is assembled. Season with black pepper and a pinch of sansho pepper. Set aside.
Noodle Prep
Thick noodles are non-negotiable for Taiwan mazesoba. The extra girth gives enough surface area for the sauce to cling to, and the chewy resistance of a proper thick noodle is part of what makes the eating experience satisfying. Fresh thick ramen noodles or frozen futomen are both excellent choices.
Cooking the Noodles
Bring a large pot of water to a rolling boil. Do not salt the water — the noodles will be heavily seasoned by the tare and minchi, and extra salt is unnecessary. Cook the noodles for the package’s recommended time, then subtract 15 seconds to achieve a pleasantly firm, al-dente texture. The noodles will continue cooking slightly from the residual heat in the bowl.
💡 Tip — Drain very thoroughly Shake the strainer vigorously to remove as much water as possible. Excess water in the bowl dilutes the tare and makes the sauce slide off the noodles. A quick toss in the dry strainer for 10–15 seconds before plating makes a real difference.
Seasoning the Noodles (Bowl Tare)
While the noodles are cooking, place the bowl tare (2 tsp sesame oil + 1 tsp soy sauce + 1 tsp lard or oil) in the bottom of each serving bowl. When the noodles are drained, add them directly to the bowl and toss with chopsticks to coat every strand in the tare. This creates a rich, glistening base that keeps the noodles from sticking together while the toppings are arranged.
⚠️ Warning — Work quickly after draining Thick noodles clump fast once they cool. Have all toppings pre-prepped and the minchi ready before you boil the noodles. The whole assembly should take under 2 minutes from draining to serving.
Assembly
Taiwan mazesoba is a bowl you eat with your eyes first — the careful arrangement of colorful toppings in separate piles around a central mound of minchi is the visual signature of the dish. Here is how to build it correctly.
Layering and Topping Arrangement
Place the tare-coated noodles in the bowl (already done in the previous step).
Spoon a generous mound of minchi directly in the center of the noodles, leaving the cooking liquid in the pan and drizzling it over the noodles from above — not pooled on top of the pork.
Create a small indentation in the center of the minchi mound. This cradle will hold the egg yolk.
Place the raw egg yolk gently into the indentation.
Arrange the remaining toppings in individual piles around the perimeter of the bowl: nira (garlic chives), sliced green onion, nori squares, a small mound of gyofun, minced raw garlic, and tenkasu (tempura scraps).
💡 Tip — The egg yolk is a binder, not just a garnish When you mix the bowl, the raw yolk coats the noodles in a rich, creamy layer that tempers the chili heat. Do not skip it — and do not break it before you are ready to eat. Traditionalists say you should mix the bowl at least 20–30 times with chopsticks before taking the first bite to fully emulsify the yolk with the sauce.
How to Eat Taiwan Mazesoba
Mix vigorously with chopsticks before eating — this is the whole point. The Japanese word for the dish, maze (まぜ), literally means “to mix.” Toss upward from the bottom of the bowl to bring the sauce pooled at the base up through the noodles, similar to tossing a salad. The bowl is ready when the egg yolk has been fully incorporated and the noodles are evenly coated. Eat immediately while hot.
⚠️ Raw egg safety This recipe uses a raw egg yolk. In Japan, eggs are pasteurized to strict standards (Salmonella testing is mandatory), making raw egg consumption low-risk. Outside Japan, use the freshest eggs possible from a trusted source, or substitute a pasteurized egg yolk. People who are immunocompromised, pregnant, elderly, or very young should avoid raw egg.
The Joy of Oime-shi
At Menya Hanabi and most mazesoba restaurants in Nagoya, there is a deeply satisfying ritual that happens after the noodles are gone. The bottom of the bowl is left coated in a layer of concentrated sauce, minchi remnants, and soft garlic — too good to leave behind. This is where oime-shi (追い飯 — literally “chasing rice”) comes in.
How to Do Oime-shi at Home
Once you have finished the noodles, add a scoop of freshly steamed Japanese short-grain rice (about ¾ cup / 140 g) directly into the bowl. Use chopsticks to stir the rice into the residual sauce and pork fragments at the bottom. The starchy rice absorbs every last drop of the tare, doubanjiang-laced oil, and egg yolk residue. The result is a completely different texture — sticky, deeply savory, and intensely concentrated in a way no bowl of plain rice ever could be.
💡 Tip — Oime-shi upgrades Try wrapping small spoonfuls of the sauce-coated rice in the leftover nori strips for a miniature hand-roll effect. Some mazesoba fans add a splash of rice vinegar (kombu-zu / 昆布酢 if you have it) to the bowl before adding the rice to cut through the richness with a subtle brightness. At Menya Hanabi restaurants, the rice is offered for free — at home, it is your well-earned reward for finishing the bowl.
Why Oime-shi Matters Culturally
Oime-shi embodies a deeply Japanese sensibility: the idea that a good meal should have stages, and that leaving flavor behind is a waste of something precious. It also turns the bowl into a two-act experience — spicy and bold in the first act with the noodles, then mellow and rich in the second act with the rice. First-time mazesoba eaters are sometimes surprised by how much better the oime-shi tastes than they expected.
⚠️ Warning — Do not reheat the bowl Oime-shi is meant to be done immediately after finishing the noodles, while the bowl is still warm from the residual heat of the minchi. If the bowl has gone cold, microwave it for 20–30 seconds before adding the rice so the sauce re-liquefies and coats the rice properly.
Frequently Asked Questions
Q: Can I make Taiwan mazesoba without doubanjiang?
A: Doubanjiang is what gives the minchi its fermented, chili-laden depth — it is hard to replicate exactly. In a pinch, combine 1 tsp of miso paste with 1 tsp of chili garlic sauce (sambal oelek or similar) to approximate the flavor profile. The result will be less complex but still enjoyable. Avoid gochujang substitution as its sweetness pushes the dish in the wrong direction.
Q: What are the best noodles to use if I can’t find fresh thick ramen noodles?
A: Frozen thick ramen noodles (sold in Asian grocery stores as 太麺 / futomen) are an excellent substitute and often cook faster. Udon noodles — particularly fresh or frozen ones — also work surprisingly well given their thick, chewy profile. Avoid thin or medium-gauge ramen noodles: they cook faster but do not hold the heavy sauce as well, and the texture contrast with the minchi is lost.
Q: What is gyofun and can I make it at home?
A: Gyofun (魚粉) is a coarsely ground fish powder — typically a blend of dried bonito (katsuobushi), mackerel, and sardine. It is what gives Taiwan mazesoba its distinctive umami-forward, slightly funky top note. You can make a simplified version at home by grinding a small handful of katsuobushi flakes in a spice grinder or crushing them between your palms over the bowl. Commercial gyofun blends are richer and more complex, but home-ground katsuobushi gets you 80% of the way there.
Q: Can I prepare Taiwan minchi in advance?
A: Yes — and it actually improves with time. The cooked minchi keeps in the refrigerator for up to 3 days in an airtight container. It also freezes well for up to 1 month. When reheating, add a splash of water or stock to revive the sauce. Having pre-made minchi in the freezer means you can have a restaurant-quality bowl of mazesoba on the table in under 10 minutes on a weeknight.
Recommended Items
These products make it easier to recreate authentic Taiwan mazesoba flavors at home.
キンレイ 麺屋はなび元祖台湾まぜそば（冷凍）295g×5袋
The closest you can get to Menya Hanabi’s original recipe without going to Nagoya. Thick straight noodles, spicy minchi, and fish powder sauce — all in a frozen set you can have on the table in under 10 minutes. Perfect for benchmarking your homemade version.
A Menya Hanabi-supervised sauce concentrate that you pour over your own noodles and pork. Great for nights when you want to control the toppings but still get the genuine Hanabi flavor profile. Contains the doubanjiang-soy tare already blended to Hanabi’s specifications.
Authentic Pixian-county doubanjiang from Sichuan — aged, complex, and packed with fermented umami. Far superior to generic “chili bean paste” for taiwan minchi. A 380 g jar will last you months and dramatically improves any dish that calls for doubanjiang, from mapo tofu to tan tan men.
The minchi seasoning ratios in this article draw on community recipe knowledge compiled from multiple ramen enthusiasts and have been adapted for home kitchen use. We encourage you to explore the recipes on our site as inspiration and to credit original creators when sharing.
Related recipes on HowToCook.jp If you enjoyed this guide, you may also like:
Taiwan Ramen Recipe — The brothed ancestor of mazesoba, with the same spicy minced pork in a chicken-bone soup. Compare the two and decide which Nagoya style is yours.
Ramen Complete Guide — A deep dive into Japan’s most beloved noodle, from broth types to tare styles.
