.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}You can help expand this article with text translated from the corresponding article in Japanese. (January 2021) Click [show] for important translation instructions. View a machine-translated version of the Japanese article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Consider adding a topic to this template: there are already 3,764 articles in the main category, and specifying|topic= will aid in categorization. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Japanese Wikipedia article at [[:ja:油そば]]; see its history for attribution. You should also add the template ((Translated|ja|油そば)) to the talk page. For more guidance, see Wikipedia:Translation.
Alternative namesabura soba, monjasoba, tenukisoba, abu ramen, shirunashi ramen
TypeNoodle dish
Place of originJapan
Serving temperatureHot
Main ingredientsChinese wheat noodles, meat- or fish-based sauce, vegetables or meat
VariationsMany variants
Similar dishesTaiwan mazesoba

Aburasoba (油そば), also known as maze soba (Japanese: まぜそば, lit.'mixed noodles'), 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]


  1. ^ MATCHA. "Ramen, Tsukemen and Soba Noodles - What Is The Difference?". MATCHA - JAPAN TRAVEL WEB MAGAZINE. Archived from the original on 2019-07-10. Retrieved 2019-07-10.
  2. ^ Morales, Daniel (2010-05-14). "No Konbini No Life: instant maze-soba". The Japan Times Online. ISSN 0447-5763. Retrieved 2019-07-10.
  3. ^ "KOKORO TOKYO MAZESOBA || A New Genre of Japanese Noodles". Pendulum Magazine. Retrieved 2019-07-10.

See also