Mabo Tofu Mazemen

(マーボー豆腐 混ぜ麺)

By Hitoshi Y.

Japanese-style Mabo Tofu is significantly less spicy than the original Sichuan Mapo Tofu and has become a popular fusion dish combined with ramen noodles. Mabo Tofu Mazemen is a broth less style of ramen topped with an aromatic miso sauce paired with thick and bouncy noodles.

A delicious, yet simple recipe that will be ready to eat in just 10 minutes!


1 pack of Sun Noodle Miso Ramen Kit

Sauce Ingredients
  • 1 clove of Garlic, minced 
  • 1 inch of Ginger, minced 
  • 1/3 Silken Tofu, cut into 1” cubes 
  • ½ lbs. of Ground Pork 
  • 1 tbsp Butter 
  • 1 tsp of Sugar 
  • 1 cup Water 
  • Pinch of Salt and Black Pepper 

Cornstarch Slurry
  • Cornstarch 
  • ¼ cup Water 

  • 1 Egg, poached or fried 
  • Green onions, for garnish
  • Chili Oil, optional 

Cooking Directions:
  1. Prepare ingredients for sauce and set aside.

  2. Add oil to a pan on medium-high heat, stir-fry garlic, ginger, and ground pork together until the pork is fully cooked. Season with salt and black pepper; add to taste.

  3. Once the stir-fried ingredients are done cooking, put in a dish and set aside.

  4. Using the same pan add tofu, miso soup base, sugar, and water. Bring the sauce to a simmer, let simmer for a few minutes.

  5. Add butter and ground pork that you cooked into the sauce mixture and stir until the butter is melted. Once the butter is fully melted, add the cornstarch slurry and bring the sauce to a simmer until the sauce thickens. Stir occasionally.

  6. Cook noodles according to the instructions on the package.

  7. Strain and place the cooked noodles in a serving bowl and layer sauce on top. Garnish with green onions, egg, and chili oil. Slurp and enjoy!

Note: To make this dish kid-friendly, Hitoshi adds 1 tablespoon of sugar and doesn’t include chili oil. His kid really loves this Mabo Tofu Mazemen version of the recipe!

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