Abura Soba (Soupless Oil Noodles)
A trendy Tokyo soupless ramen where thick noodles are tossed in a rich, savory oil sauce and an egg yolk.
Notes
Tokyo’s Secret Soupless Ramen
Abura Soba translates to ‘oil noodles’. Instead of broth, hot, thick ramen noodles are tossed in a highly seasoned blend of soy sauce, pork fat, and chili oil, then mixed with various toppings including a raw or soft-boiled egg yolk.Ingredients
- 2 portions thick fresh ramen noodles
- — For the sauce: —
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1 tsp rice vinegar
- 1 tsp chili oil (raiyu)
- — Toppings: —
- 2 egg yolks (pasteurized or soft-boiled)
- Chopped green onions, nori, bamboo shoots (menma)
Instructions
- In the bottom of two large serving bowls, divide the soy sauce, sesame oil, oyster sauce, rice vinegar, and chili oil equally.
- Boil the thick ramen noodles until tender. Drain them thoroughly (shaking off all water).
- Place the piping hot noodles directly into the bowls on top of the sauce.
- Arrange your toppings neatly over the noodles, placing the egg yolk directly in the center.
- To eat, vigorously mix the noodles, sauce, and egg yolk together until every strand is coated in the rich, glossy emulsion.
Tried this recipe?Let us know how it was!