✔ Updated · noodles, broth + nutrition compared
Udon and ramen are both Japanese wheat noodles served in a hot bowl of broth, yet they eat completely differently. Udon is thick and chewy; ramen is thin, springy and swimming in rich broth, and our house is split down the middle.
Udon are thick, white, chewy wheat noodles made with just flour, water and salt, usually served in a light, savory dashi broth or chilled with a dipping sauce. Ramen noodles are thinner, yellowish and springy because they contain kansui, an alkaline mineral water, and they are served in rich broths such as shoyu, miso or tonkotsu with toppings like pork and egg.
- Noodle: udon is thick and soft-chewy; ramen is thin to medium and firm and springy.
- Ingredients: udon is flour, water and salt; ramen adds kansui (alkaline water), which gives its yellow color and bounce.
- Broth: udon uses a light dashi, soy and mirin broth; ramen broths are richer, from shoyu and miso to creamy pork tonkotsu.
- Origin: udon has been eaten in Japan for centuries; ramen came from Chinese wheat noodles and took off in Japan in the early 1900s.
Udon vs Ramen at a Glance
| Udon | Ramen | |
|---|---|---|
| Noodle shape | Thick and round or square, about 1/8 to 1/4 inch wide | Thin to medium, straight or wavy |
| Ingredients | Wheat flour, water, salt | Wheat flour, water, salt and kansui (alkaline water); some add egg |
| Color | White to off-white | Pale yellow |
| Texture | Soft, thick and chewy (mochi-mochi) | Firm, springy and bouncy |
| Taste | Mild; takes on the broth and toppings | Slightly eggy or mineral; the bold broth leads |
| Typical broth | Light dashi with soy sauce and mirin (kakejiru) | Shoyu (soy), shio (salt), miso or tonkotsu (pork bone) |
| Common toppings | Tempura, fried tofu, fish cake, green onion, egg | Chashu pork, soft-boiled egg, nori, bamboo shoots, corn, green onion |
| Served cold? | Often: zaru udon with dipping sauce | Sometimes: hiyashi chuka and tsukemen (dipping ramen) |
| Origin | Japan, eaten for centuries; Sanuki udon from Kagawa is famous | Chinese-style wheat noodles that became a Japanese staple in the early 1900s |
| Nutrition basics | Very low in fat; plain cooked udon is usually lower in calories per serving | Fresh noodles are similar; instant ramen is fried, so higher in fat and sodium |
| Where to buy | Fresh, frozen or dried in Asian grocery stores and many supermarkets | Fresh, dried or instant almost everywhere |
What Is Udon?
Udon is a thick, white Japanese noodle made from wheat flour, water and salt. The dough is kneaded hard, traditionally by foot, rested, rolled and cut into wide noodles that cook up soft on the outside with a satisfying chew in the middle.
The classic bowl is kake udon: noodles in a hot, light broth of dashi, soy sauce and mirin, topped with green onion. Popular variations include kitsune udon with sweet fried tofu, tempura udon, curry udon, chilled zaru udon and stir-fried yaki udon, like this Wagamama yaki udon copycat.
What Is Ramen?
Ramen is a noodle soup built on wheat noodles made with kansui, an alkaline mineral water that turns them yellow and gives them their springy bite. It began as Chinese-style noodle soup sold in Japan's port cities and became hugely popular in the 20th century; instant ramen followed in 1958. For a quick instant version, try our Kylie Jenner ramen noodles.
The bowl is defined by its broth and seasoning: shoyu (soy sauce), shio (salt), miso or tonkotsu (rich, cloudy pork bone broth). Toppings usually include chashu pork, a marinated soft-boiled egg, nori, bamboo shoots and green onion. Try this Wagamama ramen copycat at home.
Taste and Texture: How They Eat Differently
Udon is all about the noodle. It is soft and plump with a gentle chew, and its mild wheat flavor soaks up a delicate broth. A bowl of udon tastes clean, light and comforting.
Ramen is all about the broth. The thin noodles stay firm and bouncy, carrying a rich, salty, often fatty soup in every slurp. A bowl of ramen tastes bolder and heavier, especially tonkotsu or miso styles.
Popular Udon and Ramen Dishes
- Kake udon: plain udon in hot dashi broth with green onion.
- Kitsune udon: topped with sweet simmered fried tofu.
- Zaru udon: chilled noodles with a cold soy-dashi dipping sauce.
- Yaki udon: stir-fried with vegetables, meat and a savory sauce.
- Shoyu ramen: clear soy-seasoned chicken or pork broth, the classic Tokyo style.
- Miso ramen: hearty miso broth from Sapporo, often with corn and butter.
- Tonkotsu ramen: creamy, rich pork bone broth from Fukuoka.
- Tsukemen: thick ramen noodles dipped into a concentrated broth.
Udon vs Ramen Nutrition
Plain cooked udon is very low in fat and usually a little lower in calories per serving than ramen noodles, but it is mostly refined carbohydrate with little fiber. Fresh ramen noodles are similar in calories; instant ramen is flash-fried, so it carries more fat.
In both cases, the broth and toppings matter more than the noodle. Rich tonkotsu broth and fatty pork add calories, and both soups can be high in sodium. For a lighter bowl, choose a clear broth, add vegetables and lean protein, and leave some of the broth.
Can You Substitute Udon for Ramen?
Yes, in most soups and stir-fries, as long as you adjust the cooking time. Udon is thicker, so it needs longer to cook if dried, and it makes a heartier, softer bowl. Ramen noodles are thinner and cook in 2 to 4 minutes, so they work in light udon broths but will not have the same chew.
Udon is the better choice for stir-fries such as yaki udon (my favorite way to eat it) and for cold dipping noodles. Ramen noodles are better in rich, fatty broths that need a firm noodle to stand up to them. For more noodle soups, see pho vs ramen.
Frequently Asked Questions
What is the difference between udon and ramen?
Udon are thick, white, chewy noodles made from wheat flour, water and salt, usually served in a light dashi broth. Ramen noodles are thinner, yellow and springy because they contain kansui, an alkaline water, and they are served in rich broths like shoyu, miso or tonkotsu.
What is udon?
Udon is a thick Japanese wheat noodle made with just flour, water and salt. It has a soft, chewy texture and a mild flavor, and is served hot in a dashi, soy and mirin broth, chilled with a dipping sauce, or stir-fried as yaki udon.
Is udon just thick ramen?
No. Ramen noodles are made with kansui, an alkaline mineral water that makes them yellow, firm and springy. Udon has no kansui, so it is white, soft and chewy. The two are also served in very different broths and have different origins.
Which is healthier, udon or ramen?
Plain udon is very low in fat and usually slightly lower in calories than ramen noodles, especially fried instant ramen. The broth and toppings matter most: clear broths with vegetables and lean protein are lighter than rich tonkotsu with fatty pork. Both can be high in sodium.
Can you use udon noodles in ramen?
Yes, and I do it whenever the pantry is out of ramen. Udon noodles work in ramen broth and make a heartier, softer bowl. Cook them separately according to the package, since they take longer than ramen noodles, then add them to the hot broth with your toppings just before serving.
