Abura Soba (brothless ramen)

What's in it

14 parts read from its 19 ingredient lines and its title.

Broth base

• Stock, kind not stated “1 ½ tsp mushroom soup stock powder (5g)”

Tare and seasoning

• Soy sauce (shoyu) “2 tbsp soy sauce (30ml // tamari for gluten free)”
• Chili bean paste (doubanjiang) “2-3 tsp doubanjiang (5-10g)”
• Vinegar “1 tbsp rice vinegar (15ml)”

Aroma oil

• Sesame oil “4 tsp sesame oil (20g)”

Noodles

• Ramen noodles, kind not stated “2 servings of ramen noodles, cooked (280-300g net weight cooked // gluten free ramen noodles as needed)*”

Toppings

• Menma (bamboo shoots) “bamboo shoots”
• Nori “seaweed”
• Scallion or negi “scallions”
• Wood ear mushroom (kikurage) “wood ear mushrooms”
• Mushrooms (shiitake, enoki, shimeji) “2 tbsp mushroom sauce (30g)”
• Sesame seeds “sesame seeds”
• Tofu “aburaage (fried tofu pockets)”

How it is served

• Served without soup named in the title

Against the usual Abura soba

It has 4 of the 7 parts of the usual Abura soba and mazesoba: soy sauce (shoyu), menma (bamboo shoots), scallion or negi and vinegar. Not on it: chashu, raw egg or yolk and chili oil (rayu).

Less usual for the style: wood ear mushroom (kikurage) (in 7% of Abura soba recipes), mushrooms (shiitake, enoki, shimeji) (in 15% of Abura soba recipes) and tofu (in 15% of Abura soba recipes).

Ramen without soup: noodles tossed in a soy-based tare and aroma oil, usually with chashu, menma and scallion, often a raw egg yolk, and vinegar and chili oil added at the table. Mazesoba is the same idea with more toppings mixed in.