Mazesoba is a Taiwanese twist on a Japanese aburasoba (mixed noodle) dish that typically includes seasoned ground pork, diced green onions, and shredded nori, all topped with a gorgeous raw egg yolk. This version substitutes our re-hydrated, freeze-dried non-gmo natto for the ground pork to create a fun and nutrient-dense vegetarian version of this classic!
To serve it, you pile cooked, seasoned noodles in the bottom of the bowl, then spoon your toppings to cover it all for a photo-ready feast for your eyes. For best results, take any pics quickly because you don't want the noodles to get dry and sticky! This is a mixed noodle dish, after all. To dig in, just break the egg yolk and mix the toppings into the noodles. The deliciously creamy texture and savory flavors make it an indulgent and filling one bowl meal.
INGREDIENTS
Makes 2 servings.
- 2 Tbsp Organic Sesame Oil
- 80g soft Non-GMO Natto (reconstituted following package instructions)
- 1/4 tsp freshly ground Organic Garlic
- 1/2 tsp Ground Organic Ginger
- 1 Tbsp Organic Soy Sauce
- 2 tsp Oyster Sauce
- 1 tsp Kashmiri Chili Powder
- 2 green onions, chopped, with whites and greens divided
- Himalayan Pink Salt, to taste
- 1 sheet of nori, cut into thin strips
- 2 servings organic soba noodles (gluten-free, if available)
- 2 large egg yolks from pasture-raised hens
INSTRUCTIONS
1. Prepare all ingredients. In a pot, bring water to boil, then cook your soba noodles according to package instructions.
2. While the water is coming to a boil, heat sesame oil in a small pan over medium heat. Once the oil is hot, add the white parts of your chopped green onions, stir, and let cook for a minute. Add garlic, ginger, and optional salt, then stir, and let cook for an additional 30 seconds. Congratulations! You've now made a delicious aromatic oil. Set this aside to pour over your cooked noodles.
3. In a small bowl, combine soy sauce, oyster sauce, and kashmiri chili powder. Pour this mixture into your soft natto and stir.
4. Divide drained soba noodles into two serving bowls. Divide your aromatic oil in two parts, and pour one half over each bowl of noodles, then lightly toss the noodles until they're coated in flavored oil.
5. To assemble, put the seasoned natto on top of and in the center of the noodles and create an indentation to hold an egg yolk. Then put shredded nori and the green parts of your diced green onions in piles around the natto. Finally, place a large egg yolk in the indentation you made in the natto. Serve warm.
6. To eat, mix the noodles and toppings until the egg yolk is evenly distributed. Add additional Himalyan Pink Salt and Kashmiri Red Chili Powder to taste. ENJOY!
