Udon vs. Soba: How Do They Differ?

When it comes to Japanese noodles, it's easy to confuse udon and soba. Both types of noodles bring rich, smooth, and savory flavors to a variety of dishes – but which one should you choose for your next meal? Discover the key differences and similarities between these deliciously slurpable noodles right here.

What Are Udon Noodles?

Udon noodles are thick, chewy strands made from wheat flour, water, and salt. Not only are they incredibly tasty, but their soft texture makes them easy to eat and digest, which is why they’re perfect for comforting soups and hearty, savory meals.

These noodles are typically ivory or white in color, with either a rounded or flat shape. You’ll find them sold fresh, dried, or frozen in stores.

Udon is usually served in a simple broth, but these versatile noodles appear in both hot and cold dishes. Hot versions can include a broth or soup, or they might be fried and served with meat or vegetables. Cold udon noodles are often featured in salads or served with a dipping sauce.

What Are Soba Noodles?

The name ‘soba’ hints at the key ingredient in these noodles – buckwheat. While traditional soba is made from 100% buckwheat flour, most store-bought versions contain a mixture of around 30% buckwheat flour and 70% wheat flour and water, as pure buckwheat noodles can be difficult to work with due to their gluten-free nature.

Buckwheat has a distinct nutty taste and gives soba noodles their signature light to dark brown color. It's also packed with nutrients, including B1 and B2 vitamins, as well as rutin, which is recommended for those managing high blood pressure.

Soba noodles are typically sold dried and are commonly used in both hot and cold dishes, such as soups and salads.

Find the recipe here: Tamarind Tofu with Vegetables and Soba

Udon vs. Soba: Key Differences

Udon and soba are both traditional Japanese noodles served hot or cold, but their similarities stop there. When you compare these noodles closely, you'll discover many distinct differences in their composition and texture.

Appearance

Soba noodles are thin and dark in color, while udon noodles are thick and white.

Composition

Udon noodles are made from 100% wheat flour, water, and salt, whereas soba noodles are typically made with buckwheat flour or a blend of buckwheat and wheat flour.

Nutrition

Soba noodles are rich in fiber thanks to their buckwheat content. On the other hand, udon noodles are higher in carbs but contain fewer calories compared to soba.

Texture

Udon noodles absorb more water than soba, causing them to swell and become softer, making them easier to digest. Their neutral flavor acts as a perfect base for various toppings. When served cold, they are usually paired with a lighter dipping sauce, called tsuyu, to complement their delicate taste. Soba, on the other hand, has a more robust flavor and a denser texture.

Serving

Both udon and soba noodles can be served hot or cold, but udon is more commonly found in hot broths or soups, while soba is typically served either warm with sauce or cold in a salad. Soba is especially popular in Tokyo and is traditionally eaten on New Year's Eve across much of Japan.

Can They Be Substituted for Each Other?

Although they differ in texture and flavor, udon and soba can be easily swapped for each other. The key is adjusting the seasoning.

Udon noodles tend to absorb more flavors due to their ability to expand, so you may want to tone down the seasoning. Soba, on the other hand, has a stronger natural flavor, so feel free to increase the seasoning to match.