.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}This article may be expanded with text translated from the corresponding article in Japanese. (January 2021) Click [show] for important translation instructions.
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| Alternative names | abura soba, monjasoba, tenukisoba, abu ramen, shirunashi ramen |
|---|---|
| Type | Noodle dish |
| Place of origin | Japan |
| Serving temperature | Hot |
| Main ingredients | Chinese wheat noodles, meat- or fish-based sauce, vegetables or meat |
| Variations | Many variants |
| Similar dishes | Taiwan mazesoba |
Mazesoba (Japanese: まぜそば, lit. 'mixed noodles'), also known as abura soba (油そば), monjasoba (もんじゃそば), tenukisoba (手抜きそば), abu ramen (あぶラーメン) or shirunashi ramen (汁なしラーメン), is a dry noodle dish made with a sauce of soy sauce and pork lard.[1] Traditional ingredients include shoyu tare base, aroma oil, menma, shredded nori, and green onions. Other variations also include toppings like raw garlic, raw egg, cheese, and minced meat, which are mixed with the noodles before eating.[2]
Mazesoba was introduced in the 1950s with Chin Chin Tei opening up in Musashino City in the 1950s.[citation needed] The largest mazesoba chain in the world is Kokoro Mazesoba.[3]
