Gotsumori Abura Soba
Gotsumori Abura Soba
Abura Soba — Tokyo's beloved 'oil noodles' — served without broth and tossed in a soy sauce enriched with pork umami, garlic, and sesame oil. Maruchan's version captures that back-street Tokyo flavour with thick noodles that drink up every drop of sauce. Soupless, punchy, and impossible to share.
- Open and prep
Peel the lid halfway and take out all the sachets from inside the bowl. Keep the sauce sachets to one side for later on. You will be adding those after draining, not before, so do not mix them up.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line (720ml). Make sure the noodles are completely submerged so they soften evenly throughout. Pop the lid back on and let everything soak for 3 minutes without disturbing it.
- Drain the water
Peel back the lid to expose the small drainage holes, then carefully tilt the bowl over the sink to drain all the water out. Hold the lid down firmly to stop any noodles from sliding out. Take your time here and get as much water out as you can.
- Add sauce and serve
Remove the lid completely and squeeze in the sauce sachet. Toss the noodles well until every strand is evenly coated with sauce. Serve straight away while it is still hot.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Maruchan is a Japanese-American noodle brand owned by Toyo Suisan. In Japan, their Toyo series and specialty releases are considered premium products, quite different from the budget reputation the brand carries in Western markets.
This noodle comes from Japan, a country with a rich and diverse noodle culture that has influenced instant ramen traditions around the world. Each region brings its own distinctive flavours, techniques, and ingredients to the bowl.
The sauce is what makes yakisoba special. A sweet-savoury blend coats every strand with a glossy, rich flavour. Unlike soup ramen where the broth carries the taste, here the sauce does all the work, so every bite delivers the full flavour without any dilution.
Buckwheat soba noodles with a nuttier, earthier flavour than standard wheat noodles. The darker colour and slightly grainy texture give them a distinct character. Soba pairs beautifully with lighter broths and dashi-based soups where the noodle flavour can shine.
Japanese soba noodles are made from buckwheat flour, giving them a distinctive nutty flavour and darker colour. They can be served hot in broth or cold with a dipping sauce. The buckwheat also makes them slightly more nutritious than standard wheat noodles.
Shoyu ramen is the foundation of Japanese ramen culture, and a good one is hard to beat. This bowl does not try to be flashy. It just delivers a clean, savoury, deeply satisfying broth with well-made noodles. Sometimes the classics are classics for a reason.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Nori (Seaweed)
Nori adds a delightful umami and oceanic essence to instant noodles, giving them a subtle, briny flavor reminiscent of the sea.
Spam
Spam contributes a savory, salty, and slightly smoky character, giving the noodles a hearty, meaty essence.
Chilli Oil
Chilli oil delivers a fiery kick and a deep, smoky heat, adding a spicy dimension that can transform the noodles into a sizzling delight.