Difference Between Udon and Soba

Noodles have always been one of the most loved delicacies. Though they have originated in China they are loved and cooked in every country in the world. Evidence shows that noodles were found in China 4000 years ago. Now, noodles come in different flavors and types. Chefs started making noodles with a traditional touch of their cuisine.

Udon vs Soba

The main difference between Udon and Soba is that Udon is chewy and thicker than Soba. Soba is made of Buckwheat while Udon is made with wheat. Both Soba and Udan are very famous in Japan. Japanese noodles are diverse in taste and the way they are cooked. They are served with soupy broth, poached eggs, etc.

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Udon is light-colored and made from wheat flour. It is chewy and thick. It is eaten either cold or hot. It can be cooked either in fresh form or in dried form. Udon is cooked in different ways. Kake udon, Yaki udon, Kitsune udon, and Tanuki udon are some of the udon dishes made in Japan.

Soba are darker colored noodles. It is thin and has a resemblance to spaghetti pasta. It is normally added to salads. It can be eaten hot or cold. Soba is also made into different dishes like Yaki soba, Zaru soba, Kake soba, Tempura soba, Kitsune soba, Tsukimi soba, Yamakeka soba, Oroshi soba, etc,

Comparison Table Between Udon and Soba

Parameters of Comparison UdonSoba
Ingredients Wheat flour, Salt, and WaterBuckwheat flour, salt, and water
ColorSince it is made from wheat flour it is White in colorIt is made from buckwheat so it is brown in color
Flavor Light flavorNutty flavor
TextureChewyFirm
Health benefits Contain gluten but are easy to digest Gluten-free and rich in nutrients
Shape and Size Large, thick, and rounded, flat or square-shapedSmall, thin, and long.

What is Udon?

Udon is a type of noodle that is very popular in Japan. Udon is least known in other countries. It is white-colored. It is round and thick. The white color gives Udon a glossy appearance. Udon has a specific texture. Udon also varies in taste from many other Japanese noodles. The taste of Udon noodles also varies depending on the part of Japan it is produced and cooked.

Kagawa is a place in Japan that is considered to be the home of Udon noodles. People visit Kagawa just to taste the mouthwatering Udon noodles made there. Udon is made by mixing Wheat flour, salt, and water. All these ingredients are mixed and kneaded then, rolled out. From the rolled-out dough thick stripes of Udon are cut. Udon can be made in different shapes like square, flat or round.

Udon is usually served with different varieties of broth, sauces, and dishes. Udon is most commonly served with a light broth in the form of a noodle soup. Since Udon has a neutral flavor it goes along with almost all kinds of broth. They are easy to digest and don’t cause bloating making them an ideal choice for many people.

Udon soup usually doesn’t have extra toppings because the Udon noodles themselves are delicious on their own. Extra toppings can be added depending on the preferences of the person who eats them. Udon is one of the most widely eaten foods in Japan. There are numerous types of Udon which makes it the best.

What is Soba?

Soba is another type of Japanese noodle made from Buckwheat flour. They have a rich nutty flavor since they are made from Buckwheat flour. Soba is eaten around Japan on all occasions. It can be found in every restaurant in Japan. They are one of the important parts of Japanese Cuisine. Soba is so famous in Japan that all noodles are simply called Soba.

Soba is brown. But, other noodles are white or yellow in Japan so Soba can be easily differentiated from the other noodles. Soba is thin, dense, and long. They can be bought in a dried form. In the dried form they look like spaghetti. Soba noodles are normally served with hot soup or can also be eaten cold.

Soba noodles are healthy than many other noodle varieties. They are low in Carbohydrates and Calories. They also contain 8 essential amino acids. Soba noodles also contain Vitamin B, Fibre and, Iron. They are considered energy-boosting and a healthier option.

Buckwheat is gluten-free and so it is included in gluten-free diets. Soba noodles sometimes have a small quantity of wheat flour so such Soba noodles are not completely gluten-free. Juwari soba contains no wheat flour and is entirely gluten-free. Soba noodles are very simple to make. The noodle cut into thin slices is boiled in water and then broth or sauce is added. To this boiled soba broth either veg or non-vegetarian is added. Poached eggs are most commonly added to this type of noodles.

Main Differences Between Udon and Soba

  1. Udon noodles are made from Wheat flour but Soba noodles are made from Buckwheat flour.
  2. Soba is brown in color while Udon is white-colored.
  3. Since Soba is made from Buckwheat flour it is gluten-free whereas, Udon is not gluten-free. Soba is healthier than Udon.
  4. Udon has a light flavor and goes along with all types of broth and sauce but, Soba has a rich nutty flavor.
  5. Udon is large, thick, and is rounded or flat. But, Soba is thin, long, and looks like spaghetti.
  6. Soba is dense and has a firm texture because it is made from buckwheat flour but, Udon is chewy and has a specific texture.

Conclusion

Udon and Soba are both Japanese Noodles. But they are different from each other. One is made from wheat and the other from buckwheat. Both Udon and Soba can be found in every shop in Japan. Both the types are boiled in water and then sauce or broth is added to it.

Soba is very healthy because of the buckwheat flour it is made from. It also contains many other essential amino acids, vitamins, and minerals. But, Udon contains wheat flour and hence gluten. Soba is gluten-free and added to gluten-free diets. Vegetable broths and eggs can be added to these noodles to make them much tastier and healthier. Though, Udon and Soba are Japanese noodles they are also consumed in some other parts of the world. Soba is especially added to gluten-free diets. Both these noodles can be bought from common stores in Japan and are available in every Japanese restaurants.

References

  1. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.2011.00310.x
  2. https://www.tandfonline.com/doi/abs/10.1080/02508281.2016.1111976
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