Tokyo Abura Soba (Japanese Oil Noodles)

Experience the rich, brothless delight of Tokyo Abura Soba — thick, chewy ramen noodles tossed in a savory seasoned oil and soy sauce base, topped with a runny hot spring egg and classic garnishes.

Ingredients

• 3 servings thick ramen noodles
• 3 eggs
• 3 tbsp dark soy sauce
• 1.5 tbsp rice wine
• 3 spoonfuls lard
• 2 stalks scallion
• 1 handful dried bonito flakes
• to taste bamboo shoots
• to taste shredded nori seaweed
• to taste chopped green onions

Instructions

1. 1Make Bonito Dashi Stock

   

   Bring a small pot of water to a boil, add the dried bonito flakes, and simmer gently for a few minutes to quickly extract flavor and create a fragrant dashi stock for the abura soba sauce base.

   Tip: Simmer gently so the dashi stays clear and fragrant without becoming overly bitter.
2. 2Prepare the Sauce Base

   

   Pour the measured dark soy sauce and rice wine into a mixing bowl to form the rich, savory foundation for the Tokyo abura soba sauce.

   Tip: Make sure to measure the soy sauce precisely to balance the oil and seasoning.
3. 3Heat the Seasoned Oil

   

   Place a spoonful of lard into a hot pan over moderate heat, add pieces of scallion, and let it melt completely to infuse the fat and prepare the base oil to coat the noodles.

   Tip: Keep the heat moderate so the lard melts evenly without burning.
4. 4Cook the Hot Spring Eggs

   

   Submerge three eggs in a mesh strainer basket into hot water, carefully timing them to cook into tender hot spring eggs with creamy, runny yolks.

   Tip: Control the timing carefully to achieve a runny yolk and tender white.
5. 5Combine Noodles and Sauce

   

   Boil the thick ramen noodles until chewy, lift them directly from the boiling water, shake off any excess moisture, and transfer them into the bowl holding the prepared sauce base and seasoned oil.

   Tip: Shake off excess water so the sauce flavor remains concentrated.

Storage & Reheating

Burn It Off

Frequently Asked Questions