Vegetarian Taiwan Mazesoba

Did you know broth-less ramen exists? It’s crazy good and you need to try it!

This vegetarian Taiwanese mazesoba (mixed noodles) made with texture vegetable protein is an easy dish that you need to add to your cooking repertoire! It is nutritious, flavor-packed, and filling.

Taiwan Mazesoba, or “mixed noodles” is a broth-less noodle dish that was created in Nagoya, Japan, utilizing Japanese and Taiwanese ingredients, hence the name Taiwan Mazesoba. The noodles are traditionally Japanese, but the minced meat sauce is traditionally Taiwanese, originating from Taiwanese minced pork sauce (rouzhao). The merging of cuisines results in this umami-rich dish. Soba or ramen noodles are typically topped with green onions, chives, nori strips, bonito flakes, ground pork, tempura puffs, raw egg yolks, and other toppings. I customized my dish a bit to make a vegetarian version. I use textured vegetable protein (TVP) instead of ground meat, chives, green onions, dried seasoned ramen noodles, vegetarian furikake, and nori strips.

While a broth-less ramen dish may seem like it will be dry, it isn’t because the noodles are first tossed in a broth-based sauce. The “meat” sauce also has some moisture.

What is textured vegetable protein?

TVP is a meat-like product made from soy protein, soy flour, or wheat and oats. The item is high in protein and has a similar texture to meat. In fact, it is often used as a filler in meat products such as chicken nuggets or chicken burgers, since it is cheaper than real meat. TVP usually comes in the form of dehydrated crumbles, making it ideal for “meat” sauces. This product is quick cooking and only requires rehydration and a quick saute. When you season it correctly, it tastes just as good as real meat! (Not kidding). Because my grandparents are vegetarian, I grew up eating TVP and I often prefer it over meat.

Vegetarian Taiwan Mazesoba

yield: 2 servings

total cook time: 20 min.


For minced “meat” sauce:

  • 95 g. or 1 c. Textured vegetable protein, dried
  • 15 g. or 1 tbsp. oyster sauce
  • 6 g. or 2 tsp. douban jiang (spicy bean sauce)
  • 16 g. or 1 tbsp. mirin
  • 6 g. or 1 tsp. minced garlic
  • 3 g. or ½ tsp minced ginger
  • 15 g. or 1 tbsp. soy sauce
  • 3 g. or 1 tsp. brown sugar
  • 30 g. or 2 tbsp. vegetable broth

For coating noodles:

  • 5 g. or 1 tsp. soy sauce
  • 3 g. or ½ tsp. sesame oil
  • 30 g. or 2 tbsp. vegetable broth

For noodles and toppings:


  1. In a small bowl, add in the dried TVP and add enough warm water to cover all the of it. Soak for 10 minutes. Drain and set aside.
  2. In a small bowl, whisk together the sauce ingredient.
  3. In a pan over medium heat, add 1 tsp. oil and saute the TVP for 2 minutes. Add in the sauce and saute for an additional 5 minutes, until the TVP soaks up the sauce. Set aside.
  4. Boil your noodles until ad dente. Drain and place in a bowl.
  5. Arrange the toppings on top of the noodles in sections. Add the TVP and the raw egg yolk last.
  6. Drizzle the sesame soy sauce over the top. Mix the ingredients together and enjoy!

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