No soup, yet this much flavour.
A new bowl from Ichi-ban Boshi: Abura Soba
When you think of ramen, you probably picture a steaming hot bowl of soup.
Isn’t that right?
But in Japan, there’s actually a soup-less style of ramen.
It’s called “Abura Soba”.
It has just launched as a new menu item at Ichi-ban Boshi.
Let us share a little about what makes it special.
1. Ramen that’s “mixed to perfection”
Instead of broth, Abura Soba uses a specially crafted sauce and aromatic oil.
The noodles and toppings are mixed together to complete the dish.
The sauce sits beneath the noodles,
and once mixed, everything comes together into one perfectly balanced bowl.
2. The structure of Abura Soba
Top: Toppings (chashu pork, seasoned mince, shallots, onion flakes, bean sprouts)
Middle: House-made noodles
Bottom: Signature sauce
It may look simple, but the structure is carefully designed.
Without soup, the layering is what defines the flavour.
3. Originated in Musashino, Tokyo
Abura Soba became popular in the 1950s in the Musashino area of Tokyo.
It gained traction in university districts, offering a filling and satisfying meal.
Without relying on soup, it’s a dish that showcases the true quality of the noodles.
That is the essence of Abura Soba.
4. What makes Ichi-ban Boshi’s version different
Ichi-ban Boshi’s Abura Soba isn’t about following trends.
It’s designed so that our house-made noodles shine at their absolute best.
Rather than heaviness, we focus on layers of umami.
The more you mix, the more balanced and satisfying the bowl becomes.
5. How we recommend enjoying it
First, take a bite just as it is.
Then mix thoroughly from the bottom of the bowl.
If you like, add a small splash of vinegar or chilli oil.
It brings extra depth and brightness to the flavour.
No soup, yet incredibly deep.
Abura Soba isn’t about subtraction.
It’s a bowl where noodles, sauce, aromatic oil and toppings work together in harmony.
Experience a new kind of ramen.
Only at Ichi-ban Boshi.
Our Restaurants
Sydney City
Bondi Junction
Sydney Express