Udon vs. Ramen: Differences Between Udon and Ramen

Ramen noodles are springy, yellow, wheat-flour noodles served in the Japanese noodle soup of the same name. Ramen noodles get their yellowish color and springiness from kansui, alkaline mineral water. Ramen is readily available in most grocery stores as fresh noodles, as well as instant ramen—which are instant noodles that can be prepared just by adding hot water. Though both Chinese and Korean cuisine feature ramen noodles, ramen is particularly popular in Japanese cuisine.

Udon are chewy Japanese noodles made from wheat flour, water, and salt, typically served in a simple dashi-based broth. They’re thicker than buckwheat noodles or soba noodles—typically two to four millimeters—and can be either flat or rounded. Udon is primarily known as a Japanese noodle, but it is also part of Korean cuisine.

Ramen and udon noodles both feature in a variety of Japanese dishes. These types of noodles are both made of wheat flour and have a chewy texture, but there are key differences between the two:

1. 1. Size: Udon noodles are thicker than ramen noodles. Udon noodles are often straight while ramen noodles are wavy.
2. 2. Egg: Ramen noodles are made with egg, while udon does not contain egg. The egg gives ramen its yellow color. Udon noodles are not made with eggs, so they are white in color and vegan.
3. 3. Broth: Ramen broths come in a variety of bold flavors, and tend to be thicker in consistency. Udon broths are lighter with more subtle flavors.

Japanese udon dishes are made with a broth known as kakejiru and a variety of toppings, which you can customize to your preference. Some popular toppings for udon dishes include a soft-boiled egg, kamaboko (sliced beef), fish cake, aburaage (deep-fried tofu pouch), tempura, or green onions.

1. 1. Kake udon: This is the most traditional Japanese udon noodle soup, which contains udon floating in kakejiru, a stock made from dashi, soy sauce, and mirin. The broth is mild, light, and savory.
   
2. 2. Nabeyaki udon: This udon soup features udon noodles, vegetables, and meat cooked in dashi broth, and an egg gets added to the soup at the very end of cooking. A classic wintertime comfort food, nabeyaki udon is typically made and served in individual-size clay pots, but you can also make nabeyaki udon in a larger pot or Dutch oven and serve it in bowls.
3. 3. Yaki udon: Yaki udon is a Japanese dish of udon noodles stir-fried with veggies and pork (or other protein) in a flavorful sauce (usually made with soy sauce). This comfort food is a staple at Japanese izakaya restaurants, and it's simple to make at home.
4. 4. Kitsune udon: This udon noodle soup translates to “fox udon,” and is a Japanese noodle soup featuring udon noodles and inari age (seasoned fried tofu) floating in a dashi broth. This comforting vegetarian dish gets its name from a common yokai (magical creature) in Japanese folktales—a kitsune (fox) whose favorite food is inari age.
5. 5. Curry udon: Curry udon contains a curry sauce served over thick, chewy udon noodles. You can incorporate a range of other ingredients into the dish, including potatoes, shiitake mushrooms, fried tofu, seafood, beef, pork, or chicken. Curry udon is one of the staple Japanese dishes made with this Indian-inspired curry, along with katsu curry and curry rice.
6. 6. Zaru udon: This dish features cold udon noodles with tsuyu, a dipping sauce made with concentrated dashi, mirin, and soy sauce. Serve zara udon with tsuyy on the side so diners can use chopsticks to dip the udon into the dipping sauce.
7. 7. Tempura udon: This udon noodle soup contains a stock of dashi, soy sauce, and mirin, and features tempura as a topping.
8. 8. Tanuki udon: This udon noodle soup contains a dashi stock and a topping of tenkasu, fried tempura bits. You can serve tanuki udon hot or cold, making it a popular summertime dish. (The word “tanuki” means “racoon dog,” and it is a mystery why the dish is named after this native Japanese animal.)

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.