Quick and flavorful abura soba is my go-to when I don’t have anything in the fridge! Play around with the toppings to create your perfect version.
This 20-minute Abura Soba recipe is perfect for busy days when you want something quick and packed with flavor.
My husband loves it since he’s not a fan of soup (‘flavored water,’ as he calls it—I’ll never get it!). No broth means no fuss—just mix the sauce, toss the noodles, and enjoy!
Inspired by Tokyo Abura Soba (東京油組総本店), so don’t miss their restaurant if you’re in Japan! 😊
In This Post
Jump to Recipe✏️What is Abura Soba?
Abura Soba is a ramen noodle dish without soup, made with a simple soy sauce and oil-based sauce.
It originated in Tokyo around 1950, and because it’s so straightforward to make with simple ingredients, some people even call it “lazy noodles” 😂
‘Abura’ means ‘oil’ in Japanese, and traditional recipes often use lard, but I replaced it with sesame oil to make it healthier and more accessible.
Don’t worry, even though it says ‘oil,’ the dish isn’t oily at all—in fact, it’s lower calorie than ramen! Haha.
Also, even though it says ‘soba,’ we don’t use soba noodles—Japanese ancestors started calling Chinese ramen noodles ‘soba,’ and some dishes (like maze soba) are called ‘soba’ from then on.
🥢How to Eat Abura Soba?
Here’s the traditional way to enjoy abura soba:
- Mix the dressing and noodles well while the noodles are still hot.
- Add vinegar, chili oil, and/or any other toppings you like as you eat to change up the flavors.
- Eat while it’s hot!
🥚What Can I Use as Toppings for Abura Soba?
These are just suggestions—feel free to experiment with other toppings too!
Abura Soba is all about customization, so let your creativity shine and make your own favorite version.
And let me know in the comments below if you discover any unique combinations 🙂
- Nori seaweed
- Menma (fermented bamboo shoots)
- Chashu (braised pork)
- Japanese mayonnaise
- Parmesan cheese
- Scallions and ground sesame mix
- Garlic paste
- Egg (egg yolk, raw, onsen tamago, ajitama (ramen egg))
- Leeks (white part)
- Yuzu kosho (yuzu pepper paste)
- Chili crisps
- Layu (Japanese chili oil)
🍳Let’s Make This Together!
1. make bonito powder
Microwave bonito flakes and rub them with your hands to turn them into powder.
2. make scallions and sesame mix
Mix minced scallions with ground sesame seeds.
3. Make the sauce
Combine all the sauce ingredients in a bowl, then divide it into individual serving bowls. Add bonito powder into each serving bowl.
4. boil noodles
Boil Chinese noodles according to the package instructions.
5. Assemble and enjoy!
Place the noodles in the bowl with the sauce at the bottom, add your toppings, and enjoy while it’s hot!
💌If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I’d love to see your creation!
Abura Soba (Soupless Japanese Oil Ramen, Ready in 20 Minutes!)
Ingredients
- 2 bundles Chinese noodles (note 1)
For the sauce
- 2 tablespoons oyster sauce
- 1.5 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2.5 teaspoons soy sauce
- ½ teaspoon sugar
For the toppings
- 0.2 ounces bonito flakes (about one grab)
- ¼ cup toasted white sesame seeds
- ⅓ cup minced scallions (about 2-3 stalks of scallions)
- 2 Ajitama (ramen egg (note 2) or regular boiled egg)
- Chashu (braised pork or pork ham, optional)
- La-Yu (optional)
- Other toppings of your choice (note 3)
Instructions
- Make bonito powder: Place 0.2 ounces bonito flakes in a small microwavable bowl and microwave them for 1 minute until they become dry. Rub them with your hands to turn them into powder. Set aside.
- Make scallions and sesame mix: Place ¼ cup toasted white sesame seeds in a food processor and pulse until they turn into ground sesame. Add ⅓ cup minced scallions and mix together. Set aside.
- Make the sauce: Mix 2 tablespoons oyster sauce, 1.5 tablespoons rice vinegar, 1 tablespoon sesame oil, 2.5 teaspoons soy sauce, and ½ teaspoon sugar together and divide them into serving bowls. Add 1 teaspoon of bonito powder to each serving bowl and mix well (you can use the leftover bonito powder as a topping). Set aside.
- Prepare other toppings: Prepare any toppings you’d like to use at this point.
- Boil noodles: Boil water in a large pot and cook 2 bundles Chinese noodles according to the instructions on the package. Once done, drain them in a strainer.
- Assemble the bowl: Divide the noodles into serving bowls over the sauce, and top with your desired toppings. Eat while it’s hot! (note 4)
Notes
🗄️Storage Tips
- Sauce: Store in an airtight container in the fridge for up to 3–4 days.
- Cooked Noodles: Not recommended for storage—they’ll turn soggy.
- Bonito Powder: Store in an airtight container in the fridge for up to 1 week.
- Scallion and Sesame Mix: Store in an airtight container in the fridge for 1–2 days.
❓Frequently Asked Questions About This Recipe
While abura soba uses minimal toppings and focuses on enjoying the noodles themselves, maze soba includes more toppings, such as minced meat. One type of maze soba is Taiwanese maze soba, which actually originates in Nagoya, Japan (despite being called “Taiwanese”).
You can try using gluten-free noodles and gluten-free soy sauce, but I couldn’t find any gluten-free Chinese noodles.
To make this dish vegan, use vegan dashi powder, vegan oyster sauce, and plant-based toppings such as tofu, nori seaweed, and shiitake mushrooms.
