The key difference between soba and udon is that soba is made using buckwheat flour, whereas udon is made using wheat flour.
Both these types of noodles are available in Japanese and Japanese-style restaurants around the world. Soba is healthier than udon since it is low in fat and calories, so this noodle is popular among people with low-carb diets. Moreover, buckwheat flour, which is used in making soba, has vitamin B, protein, fibre, iron, and carbohydrates.
CONTENTS
1. Overview and Key Difference
2. What is Soba
3. What is Udon
4.Soba vs Udon in Tabular Form
5. Summary – Soba vs Udon
What is Soba?
Soba is a long, thin noodle strand made of buckwheat flour and water. It became popular around the 1700s, and at present, it is available in almost any Japanese restaurant.
It has a nutty flavour and is light to dark brown because of buckwheat flour. Traditional Soba noodles contain 100% buckwheat flour. It is healthier since it contains fewer carbohydrates and is also lower in calories. It also contains all eight amino acids. Since buckwheat is nutritious, it helps to keep energy levels up. There are also gluten-free Soba varieties.
Soba is served either hot or cold. Some famous Soba dishes are Kake Soba served with Kakejiru, a hot soup broth with bonito flakes, niboshi, and kelp. Tempura Soba is served with crispy tempura, and Zaru Soba is served with soy and a mirin-based sauce called tsuyu. Other types of Soba varieties include Yaki Soba, Kitsune Soba, Tsukimi Soba, Yamakake Soba, and Oroshi Soba.
What is Udon?
Udon is a kind of Japanese noodle made from wheat flour, water, and salt. It is usually served hot in a dashi-based broth. These are thicker noodles and can be either flat or rounded.
Udon dough is a little difficult to knead; it is kneaded for several minutes until it becomes smooth, and then it is kept covered for at least an hour. After it is rolled out for a thickness of about ¼ inch, it is sliced into noodles. Then it is dusted with flour or cornstarch and cooked immediately in simmering water for 5-10 minutes.
This noodle is available fresh or dried, and it is boiled before eating. It is a slippery and chewy type of noodle. Some famous Udon variants are Kake Udon, Miso Nikomi Udon, Curry Udon, Kitsune Udon, Udon Suki, and Yaki Udon.
What is the Difference Between Soba and Udon?
The key difference between soba and udon is that soba is made using buckwheat flour, whereas udon is made using wheat flour. Therefore, soba is low in fat and calories and healthier than udon.
In terms of their texture, soba is firm and dense, while udon is chewy and springy. Moreover, soba has a robust earthy, and nutty flavour, while udon has a subtle taste. In terms of their appearance, soba has a dark brown or grey colour, while udon has a glossy white color. This is because of their composition.
The below infographic presents the differences between soba and udon in tabular form for side-by-side comparison.
Summary – Soba vs Udon
Soba is a long, thin noodle strand made of buckwheat flour and water. It is healthier than udon since it is made from buckwheat flour which has a lot of nutrients. Udon is a kind of Japanese noodle made from wheat flour, water, and salt. Since it is made from wheat flour, it is glossy white. Thus, this is the summary of the difference between soba and udon.
Reference:
1. “Soba.” Wikipedia. Wikipedia Foundation.
2. “Udon.” Wikipedia. Wikipedia Foundation.
Image Courtesy:
1. “Soba noodles with pork in a spicy sauce” By Marco Verch Professional Photographer (CC BY 2.0) via Flickr
2. “Kamaage udon, at Marugame Seimen (2013.06.01)” By Lombroso – Own work (CC BY-SA 3.0) via Commons Wikimedia