Prawn Stock Mazesoba with Miso Chicken & Tea Egg: A Bowl Full of Umami
One of my favorite things to cook and eat are noodles. This week’s star in my kitchen was a bowl of mazesoba that brought together the richness of prawn stock and the boldness of Japanese-inspired toppings. I started with a brothless noodle base—coated not in soup, but in a thick, umami-packed sauce made from tiger prawn heads and shells. Slowly simmered down until intense and briny, the prawn stock clung to the noodles with every bite.
On top, I laid down miso-glazed boneless chicken thighs—tender, smoky, and just a little sweet—paired with an ajitsuke black tea tamago, marinated to perfection. The finishing touch? A spoonful of garlic chili crisps for heat and crunch, and a sprinkle of freshly sliced spring onions for freshness.
This mazesoba doesn’t rely on a heavy broth but still delivers deep, layered flavor. There the slurpable factor and was rich, satisfying—and exactly the kind of meal I love to build when I’m craving something comforting but with finesse.
The staff asked for more but unfortunately I made just enough for 1 bowl a person. Definitely one to make again and a bigger portion for everyone next time.
