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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.

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AI Headline
Spicy Mushroom and Tofu Mazemen
Simplified Title
NYT Recipe Creates Spicy Mushroom Tofu Mazemen
AI Excerpt
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.
Subject Tags
Recipe Vegan Ramen Noodles Mushrooms Tofu Japanese Cuisine Asian Cuisine
Context Type
Recipe
AI Confidence Score
1.000
Context Details
{
    "tone": "informative",
    "perspective": "instructional",
    "audience": "general",
    "credibility_indicators": []
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Domain
cooking.nytimes.com
Overall Status
Completed
Submitted By
Donato V. Pompo
Submission Date
February 12, 2026 at 4:18 PM
Metadata
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    "original_url": "https:\/\/cooking.nytimes.com\/recipes\/1025021-spicy-mushroom-and-tofu-mazemen?campaign_id=9&emc=edit_nn_20260212&instance_id=170981&nl=the-morning&regi_id=122976029&segment_id=215164&user_id=b25c5730c89e0c73f75709d8f1254337",
    "parsed_content": "Total Time30 minutesPrep Time10 minutesCook Time20 minutesRating5(1,383)CommentsRead 173 commentsMazemen, sometimes known as mazesoba or abura soba, is a brothless ramen dish believed to have originated in Nagoya, Japan. Inspired by a punchier and spicier Taiwanese flavor profile, the soup is replaced with an intensely savory sauce. In this vegan take, this sesame paste-based sauce delivers a rich finish, bolstered with umami agents such as miso, soy sauce and chile crisp. Mazemen, which translates to mixed noodles in Japanese, should be tossed before eating, so that the sauce and the toppings distribute evenly through the noodles. While this recipe is vegan, 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.Read MoreSaveLog in or sign up to save this recipe.GiveGive this recipePlease wait a moment while we check if you can gift this recipe...Got itShare this recipeCopy linkEmailPinterestFacebookXWhatsAppRedditPrint this recipeInclude recipe photoPrint RecipeAdvertisementSKIP ADVERTISEMENTYield:4 servingsFor the MazemenCanola or vegetable oil8ounces mushrooms (such as cremini, button or shiitake), slicedSalt and pepper1(14- to 16-ounce) package extrafirm tofu, drained and crumbled into \u00bd-inch chunks4baby bok choy (about 12 ounces), each trimmed and cut into 4 pieces through the stem12ounces dried ramen noodles2scallions, thinly slicedFor the Sauce\u00bccup Chinese or Japanese sesame paste, or tahini8teaspoons chile crisp4teaspoons white (shiro) miso paste4teaspoons soy sauceJust-boiled waterAdd ingredients to Grocery ListShop ingredients on InstacartYour first order gets $20 off and free delivery.Instacart terms apply.Ingredient Substitution GuideStep 1Prepare the mazemen: Heat a large skillet on medium-high. When hot, add 1 to 2 tablespoons of oil, along with the mushrooms. Season with salt and pepper. Cook, tossing occasionally, until the mushrooms have softened, with golden edges, 4 to 5 minutes. Remove from the pan.Step 2Drizzle the pan with another 2 tablespoons of oil, add the tofu and cook over medium-high, tossing occasionally, until golden, 5 to 7 minutes. (The tofu will break up more as you toss it, which is fine.)Step 3Meanwhile, bring a large pot of salted water to a boil. Add the baby bok boy and cook for 1\u00bd to 2 minutes, until the stems are just tender and the leaves are bright green. Using tongs, remove the greens from the water and place in a colander.Step 4To the same pot of water, add the ramen noodles and cook according to packet instructions, until just tender.Step 5Meanwhile make the sauce: In a large bowl, add the sesame paste, chile crisp, miso paste, soy sauce and \u00bd cup just-boiled water; whisk to combine.Step 6Drain the noodles. Add them to the sauce and, using tongs or chopsticks, toss everything together until the noodles are coated. (If the sauce is very thick, add another tablespoon or two of just-boiled water to help loosen up the noodles.)Step 7Divide the noodles evenly among serving bowls and top each with the baby bok choy, mushrooms and tofu. Top with scallions, toss everything together and serve immediately.Private NotesLeave a Private Comment on this recipe and see it here.5 out of 51,383 user ratings1 star2 stars3 stars4 stars5 starsSubmitLog in or sign up to rate this recipe.Have you cooked this?Mark as CookedLog in or sign up to mark this recipe as cooked.Add CommentPublicPrivateSubmitAll Comments (173)Most Helpful (31)PrivateInstead of 4 teaspoons of miso and soy, I used 3 of both and added 2 teaspoons of honey and 2 teaspoons of rice vinegar to manage the saltiness (could sub those for any sweet and sour liquid). Otherwise; perfect for a simple weeknight.Is this helpful? 158It\u2019s okay for different people to say that the flavor was too salty. That\u2019s their opinion and some people do need low sodium diets. The comments section is for people to share their opinions and variations.Is this helpful? 86Love this recipe! I\u2019ve made it almost a dozen times, tweaking each time. Double the mushrooms, saute a cup of another green veggie (zucchini, broccolini, etc.), chop the bok choy into big chunks. No salt in the water, reduced sodium soy sauce, a bit more tahini and chili crisp. Lots of chopped scallions. Not too salty, just spicy enough and fabulous leftovers (if any!)Is this helpful? 85Triple mushrooms, sub some sriracha and rice vinegar for chili crisp for a brighter finish SO good.Is this helpful?Delicious! I\u2019d make it again\u2026 with adjustments.\nHere are some modifications I made and some I would do next time: I used toasted sesame oil instead of olive oil. I had Greek tahini paste, but I think I would use peanut butter next time. I would use more mushrooms with some variety too, and omit the tofu entirely. The tofu is fine but I prefer the texture of mushrooms. The chili crunch I have is very spicy, not like the stuff you find in a typical grocery store. I used half of the amount called for in this recipe. It still was HOT! I have a high tolerance for heat, too. I believe I would add honey next time for some balance. \nI also added lotus root for some crunch and soft-cooked eggs. The eggs helped regulate the heat.Is this helpful?We love this recipe, though it is salty. We tend to omit the tofu and top it with a runny egg. Tonight I roasted cabbage and broccoli to accompany the egg and mushrooms and that was delicious. As others have said, lots of chopped scallions to finish.Is this helpful?Private comments are only visible to you.Show more commentsRecipe TagsJapaneseNoodlesBok ChoyChile CrispExtra-Firm TofuMisoMushroomRamen NoodleSesame PasteStovetopDinnerEasyLunchQuickWeeknightMain CourseSide DishVeganVegetarianAdvertisementSKIP ADVERTISEMENTLog in or sign up to save this recipe.",
    "ai_headline": "Spicy Mushroom and Tofu Mazemen",
    "ai_simplified_title": "NYT Recipe Creates Spicy Mushroom Tofu Mazemen",
    "ai_excerpt": "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.",
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Original Content
<html lang="en-US"><head><meta charset="UTF-8" data-next-head=""><meta name="viewport" content="width=device-width, initial-scale=1" data-next-head=""><title data-next-head="">Spicy Mushroom and Tofu Mazemen Recipe</title><meta name="description" content="Mazemen, sometimes known as mazesoba or abura soba, is a brothless ramen dish believed to have originated in Nagoya, Japan Inspired by a punchier and spicier Taiwanese flavor profile, the soup is replaced with an intensely savory sauce In this vegan take, this sesame paste-based sauce delivers a rich finish, bolstered with umami agents such as miso, soy sauce and chile crisp" data-next-head=""><link rel="shortcut icon" href="/favicon.ico" data-next-head=""><link rel="canonical" href="https://cooking.nytimes.com/recipes/1025021-spicy-mushroom-and-tofu-mazemen" data-next-head=""><meta name="robots" content="noarchive, max-image-preview:large" data-next-head=""><link rel="manifest" href="/manifest.json" data-next-head=""><meta name="appl...
Parsed Content
Total Time30 minutesPrep Time10 minutesCook Time20 minutesRating5(1,383)CommentsRead 173 commentsMazemen, sometimes known as mazesoba or abura soba, is a brothless ramen dish believed to have originated in Nagoya, Japan. Inspired by a punchier and spicier Taiwanese flavor profile, the soup is replaced with an intensely savory sauce. In this vegan take, this sesame paste-based sauce delivers a rich finish, bolstered with umami agents such as miso, soy sauce and chile crisp. Mazemen, which translates to mixed noodles in Japanese, should be tossed before eating, so that the sauce and the toppings distribute evenly through the noodles. While this recipe is vegan, 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.Read MoreSaveLog in or sign up to save this recipe.GiveGive this recipePlease wait a moment while we check if you can gift this recipe...Got itShare this recipeCopy...

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