Other Types of Japanese Noodles
There are a plethora of varieties of Japanese noodles available, and within each category of noodles are numerous subcategories. For those of you who are feeling adventurous, we have a few more traditional and well-liked noodles to share with you.
Since soba are made from buckwheat flour, they are inherently gluten-free. These firm, thin noodles are thought to have originated in the 17th century. Soba is very popular cold due to its amazing firmness, but it can also be served hot. There are many varieties of soba dishes; yakisoba is among the most well-known. In addition, eating soba on New Year’s represents a fresh start free of any past adversity.
Somen, a popular summertime wheat noodle, is made by stretching rather than cutting to give it a thin, round shape. Somen can be eaten chilled with a dipping sauce. Since it’s so thin, somen is actually best eaten cold as it helps keep the noodles firm.
Shirataki, a translucent-colored vegetable made from konjac yam, is high in fiber and low in calories. The Japanese term for “white waterfall” is the source of the name of this noodle. Shirataki maintains its shape whether it is cooked in a hot pot for an extended period of time or dried out.
If all of this has you itching to grab some ramen quickly, we have a quick and easy recipe to sate your appetite. In no time, enjoy a steaming bowl of fresh and delectable noodles by grabbing one of our ramen noodle packs and delectable miso broths.
- Simmer the miso broth in a pot for two to three minutes.
- Bring water to a rolling boil in a pot.
- Add the ramen noodles and gently separate with a chopsticks
- Let cook for two minutes before draining
- Add the ramen to the miso broth
- Add your preferred finishing touches, such as sesame seeds, boiled eggs, soft tofu, and bamboo shoots.
Are you a fan of udon or are you dying to try ramen? Tell us about your favorite noodle and your top dishes in the comments section below.
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Which Noodles Are Typically Thicker, Ramen or Udon?
Udon noodles are far thicker than ramen noodles. Udon typically has a thickness of an eighth of an inch around all edges. This makes it thicker than even Italian noodles like fettuccine.
In the meantime, ramen noodles are relatively thin and resemble spaghetti noodles.
