Tokyo Originated Ramen: Abura Soba

Fukuoka has tonkotsu ramen, Hokkaido has miso ramen, Nagoya has Taiwan ramen.... how about Tokyo? Being the biggest city and most global city of Japan, of course you can find ALL KINDS of ramen in Tokyo, but does it have its own speciality?

Yes, it does, ladies and gentlemen, and it is called Abura Soba.

When you see the bowl, you might go like: "Umm... excuse me, but where is the soup?" and you might be wondering if it comes later on the side like tsukemen, but you can wait as long as you want and no soup will come, because this abura soba, translated as 'oily noodles' has no soup.

This soupless noodle dish was invented in the 1950s in Tokyo. The chef puts a special blend of sauces that includes soy sauce and pork grease at the bottom of a bowl before they put the freshly cooked thin noodles right on top and carefully place the toppings on. The way you eat it is to mix the heck out of it first so the noodles are well coated with the sauce, then you dig in.

However, the magic is with the assortment of condiments on the counter that you will find at any abura soba restaurant in Tokyo. The standard is chili oil and rice vinegar, which essentially all eaters will put a rich amount into the noodles before and as they eat. The saltiness, sourness and spiciness all mix together perfectly and harmoniously.

Shops often encourage customers to add more as you eat to up the level. As for those who like to experiment with tastes, you can also add the black pepper, garlic, sesame and whatever else they have prepared on the table. Also, take another look at the ticket machine for inspiration, because you can get creative with the toppings. Many shops offer things like cheese, kimchi, green onions, curry powder, mentaiko, tomatoes, and a whole lot of other options to prepare newer and fresher tastes, and it's a great way to keep customers coming back.

One thing I want to note is how most shops will give you abura soba in normal size or large size for the same price. The reasons?

Well, for one, they know that the cost of making abura soba is much cheaper than a traditional bowl of noodles because they save money on all the ingredients used in making soups, so they can't really justify a much higher price, yet they don't want to necessarily charge less, so they would charge it at a standard ramen price but offer you the option to get more for free, while they would also benefit from those who opt for the smaller portion.

And two, since the noodles don't come with soup, they are not as filling as a traditional bowl of ramen where customers would drink up at least half, if not all, the soup. It wouldn't be good if customers walk out after a bowl of ramen unsatisfied, so to fix that, they kindly offer you more noodles without necessarily charging more.

Money aside, I am personally a HUGE fan of abura soba. They are delicious and satisfying, and for those health-conscious eaters out there, they also contain much less sodium and fat than normal ramen. So if you have ever wondered if Tokyo has its own brand of ramen, abura soba is what you are looking for!