Recipe: IIKO Mazesoba’s DIY broth-less ramen

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

IIKO’s Mazesoba’s DIY Broth-less Ramen

Notes: Sydney-based Haymarket restaurant IIKO Mazesoba is making the strong case for their namesake dish, which is ramen without the broth. Mazesoba has been a bit of a trend around the food world for the past year or so, hogging the spotlight from its soupier cousin. Note that you’ll need IKKO’s special house-made noodles for their recipe, which they include in special take-home packs which they’re now offering out of their Darling Square store, along with pork belly and your choice of special sauces. Recipe makes one bowl.


  • 160 grams of IIKO’s house-made noodles
  • 70 grams of Pork Belly chashu
  • 60ml of your choice of sauce / oil (recommendations: chilli oil, garlic oil, or IIKO’s signature sauce)
  • 1 egg
  • Shallots
  • 1 teaspoon roasted sesame seeds
  • Shredded nori
  • Kombu vinegar
  • Optional: corn kernels
  • Optional: bamboo shoots


  1. Reheat one sauce pack and squeeze into an empty bowl.
  2. Heat the IIKO’s house-made noodles by boiling them in water for four minutes.
  3. Drain noodles and add into bowl.
  4. Mix through the noodles with your chosen sauce.
  5. Cut the cooked pork belly chashu into your desired serving size (recommended: 70 grams).
  6. Using a pan, sear the pork for 2-4 minutes to create smokiness. OR reheat in microwave for 30 seconds.
  7. Poach egg for 3-4 minutes until soft and gooey.
  8. Plate up: add egg, pork chashu, shallots, nori and other toppings.
  9. Add chilli oil and kombu vinegar to taste.
  10. Mix it all up and eat.

IIKO Mazesoba is located at 86 Hay St, Haymarket NSW 2000. You can order their take-home packs HERE.

Photo by: Boni Febrianda Photography.

Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.