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An egg yolk or an onsen tamago (soft-cooked egg) is a common mazemen topping, which falls apart as it is tossed through the noodles, leaving a silky and creamy finish.
Simplified Text
An egg yolk or an onsen tamago is a common mazemen topping
Confidence Score
0.900
Claim Maker
The author
Context Type
Recipe
Subject Tags
Food Japanese Cuisine
UUID
a11781f0-905c-4134-a1a0-22b95646d9e5
Vector Index
✗ No vector
Created
February 16, 2026 at 6:29 AM (3 months ago)
Last Updated
February 16, 2026 at 6:29 AM (3 months ago)

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Screenshot of https://cooking.nytimes.com/recipes/1025021-spicy-mushroom-and-tofu-mazemen
Spicy Mushroom and Tofu Mazemen
Completed Recipe
4 claims
3 months ago
https://cooking.nytimes.com/recipes/1025021-spicy-mushroom-and-tofu-mazemen

This vegan mazemen recipe features a sesame paste-based sauce with miso, soy sauce, and chile crisp. It's a brothless ramen dish with mushrooms, tofu, and baby bok choy. Users share variations and modifications in the comments.

Recipe Vegan Ramen Noodles Mushrooms Tofu Japanese Cuisine Asian Cuisine

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