Easy XO Mazemen: Homemade Broth-less Ramen with XO Sauce Recipe

Discover the rich and satisfying world of XO mazemen, a flavorful broth-less ramen dish that’s perfect for warm summer days. This quick and easy recipe brings together the umami-packed punch of XO sauce with perfectly cooked noodles for a meal that’s ready in minutes.

What is Mazemen?

Mazemen, also known as mazesoba, is a unique style of ramen that foregoes the traditional broth. Instead, it focuses on a flavorful sauce that coats each noodle, creating a dish that’s both comforting and refreshing. Originating from the concept of abura soba or “oil noodles,” mazemen has evolved into a beloved dish in its own right.

The Magic of XO Sauce

At the heart of this recipe is XO sauce, a powerhouse condiment that brings depth and complexity to the dish. Made from dried seafood, cured ham, and a blend of aromatics, XO sauce provides an intense flavor that perfectly complements the chewy ramen noodles.

Crafting the Perfect Mazemen

The key to a delicious XO mazemen lies in creating a harmonious emulsion of sauce and noodles. By vigorously tossing the cooked noodles with the XO sauce mixture in a large bowl, you’ll achieve a creamy consistency that clings to each strand, ensuring every bite is packed with flavor.

Customizing Your Bowl

While this recipe is delicious on its own, feel free to add your favorite toppings to make it your own. Try adding a soft-boiled egg for extra richness, or some blanched vegetables for a pop of color and texture. The possibilities are endless!

XO Mazemen (Broth-less Ramen With XO Sauce) Recipe

Ingredients

• 1 portion ramen noodles, store-bought or homemade (see note)
• 2 tablespoons (30ml) XO sauce, store-bought or homemade (see note)
• 2 tablespoons (30ml) rendered pork fat or other oil (see note)
• 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15ml) soy sauce

For Serving:

• Sliced scallions
• 1 onsen egg (optional; see note)
• 5 to 6 blanched sugar snap peas (optional)
• Small bunch of radish sprouts (optional)

Directions

1. Bring a small pot of water to a boil. Cook the ramen noodles according to package or recipe instructions.
2. In a large mixing bowl, combine the XO sauce, rendered pork fat, rice vinegar, and soy sauce. Stir to mix well.
3. Once the noodles are cooked, drain them briefly and immediately add them to the mixing bowl. Using tongs or chopsticks, toss and stir the noodles vigorously in the sauce for about 30 seconds, until the liquid turns creamy and coats the noodles evenly.
4. Transfer the dressed noodles to a serving bowl, making sure to scrape any remaining sauce over the top. Garnish with sliced scallions and any additional toppings you desire, such as an onsen egg, blanched snap peas, or radish sprouts. Serve immediately and enjoy your homemade XO mazemen!

Notes

For best results, prepare individual portions separately. If cooking for a group, make two portions at a time and clean the bowl between batches.

Both fresh and dried ramen noodles work well in this recipe. A single portion of fresh noodles typically weighs 4 to 5 ounces (110 to 150g).

The salt content of store-bought XO sauce may vary. If using a commercial product, adjust the soy sauce to taste after mixing.

While any oil or rendered fat can be used, flavorful options like rendered pork fat or chicken fat will enhance the dish. Experiment with oil blends to create unique flavor profiles.

The optional onsen egg helps balance the bold flavors of the dish. Alternatives include a poached egg, fried egg, or even a raw egg yolk placed on top of the noodles.