RAMEN, UDON AND SOBA NOODLES, WHAT’S THE DIFFERENCE?

GUIDE TO JAPANESE NOODLES

SOBA NOODLES そば

Thin noodles made from buckwheat flour or a mixture of wheat and buckwheat flour (30% to 70%) accompanied by broth. They have a brown color and a unique taste. They can be enjoyed cold (Zaru-soba) with a soy sauce-based sauce, or hot in a tasty broth made from dashi (fish broth) or soy.

UDON NOODLES うどん

Thick white noodles made from wheat flour. They have a silky smooth texture and cook quickly. They are often enjoyed cold and dipped in soy sauce or served in a broth to which small green onions are added. Also available with a mixture of wheat flour and black rice or even Japanese spinach.
RAMEN NOODLES ラーメン

Long, thin noodles made from wheat which gives them a pretty yellow color, salt, water and kansui (an alkaline salt-based liquid used specifically in ramen recipes). They are served in a soy (Shoyu ramen) or pork (Tonkotsu ramen) broth, accompanied by meat, vegetables and eggs. Ramen is the most popular noodle in Japan and its shape, length and thickness vary depending on the region.

EASY SHOYU RAMEN NOODLES RECIPE

Ramens are long, thin noodles and are served in a broth made from soy (shoyu ramen) or pork (Tonkotsu ramen). Then, add meat slices to this broth: pork with soy and sake or pork with yakitori sauce, 1 Ajitsuke tamago marinated egg as well as the herbs and vegetables of your choice such as bean sprouts, green onion (spring onion), mushrooms. Shiitake. It can also be accompanied by a sheet of Nori seaweed.

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