Abura Soba (Soupless Ramen)
Ingredients
Tare (sauce)
- 2 tsp water
- 4 tsp oyster sauce
- 4 tsp Japanese soy sauce (koikuchi shoyu)
- 2 tsp rice vinegar
- 2 tsp toasted sesame oil
- 2 pinches Chinese-style chicken bouillon powder optional
- 1 tsp lard
- 1 tsp garlic paste
- ½ tsp light brown sugar
Abura Soba
- 2 portions ramen noodles fresh or spaghetti hack
- 3 tbsp finely chopped green onions
- ½ tbsp ground sesame seeds
- 1 pinch ground black pepper
- 4 pieces pork chashu or easy oven baked alternative
- 2 ramen egg or soft boiled egg
- seasoned bamboo shoots (menma)
- narutomaki fish cake optional
- roasted seaweed for sushi (nori) to garnish
- chili oil (rayu) to garnish
- rice vinegar to garnish
Instructions
Mix the Tare
- Add the following to each (microwavable) serving bowl: 1 tsp water, 2 tsp oyster sauce, 2 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, a pinch of chicken stock powder, 1/2 tsp lard, 1/2 tsp garlic paste and 1/4 tsp of light brown sugar.
- Mix the sauce and cover the bowls with plastic wrap, then set aside.
Prepping and Assembling the Abura Soba
- Boil 2 portions ramen noodles according to the instructions on the packaging.
- Mix 3 tbsp finely chopped green onions, ½ tbsp ground sesame seeds and 1 pinch ground black pepper together in a bowl.
- When the noodles have 1 minute left of cooking time, place the covered bowls with tare in the microwave and heat for 1 minute on 600W.
- Take the bowls from the microwave and remove the plastic wrap.
- Drain the noodles using a sieve and rinse with fresh hot water to remove excess starch. Divide them between serving bowls, placing them on top of the tare.
- Arrange pork chashu, ramen eggs, bamboo shoots and narutomaki on top of the noodles. Garnish with shredded nori.
- Drizzle with chili oil and rice vinegar to taste, then mix thoroughly before eating. Enjoy!
Notes
- Use fresh or homemade ramen noodles if possible. If not, use my spaghetti hack instead of instant ramen for better texture if needed.
- For large batches, mix sauce ingredients in a jug and divide equally between bowls, increasing microwave time accordingly.
- Mix all ingredients thoroughly before eating to avoid uneven flavor distribution, even if it looks messy.
- Add vinegar and rayu at the beginning before mixing so they combine well with the hot noodles that heat the sauce.
- Eat abura soba while hot, as the texture deteriorates significantly when cooling down.
- Prepare only the amount you plan to eat, as storage is not recommended because noodles become mushy and lose texture.
- Recipes for the components: ramen noodles, pork chashu, ramen egg, and rayu chili oil.
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