FOODlog #1366: Prawn Stock Mazesoba with Miso Chicken & Tea Egg
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鈥檚 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鈥攃oated 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鈥攖ender, smoky, and just a little sweet鈥攑aired 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鈥檛 rely on a heavy broth but still delivers deep, layered flavor. There the slurpable factor and was rich, satisfying鈥攁nd exactly the kind of meal I love to build when I鈥檓 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.