Ramen vs. Udon: What Sets These Two Japanese Noodles Apart

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TEMPO.CO, Jakarta - Two types of Japanese noodles, ramen and udon, are becoming increasingly popular in Indonesia. However, many consumers still consider them the same or only differ in noodle size. These noodles have very different characteristics, from their basic ingredients and texture to their serving style.

As reported by MasterClass, Ramen is a chewy, yellow noodle made from wheat flour and alkaline mineral water (kansui), which gives the noodles their bright yellow color and elastic texture. This type of noodle is typically served in a thick, flavorful broth, such as shoyu (soy sauce), miso (soybean paste), tonkotsu (pork bones), or shio (salt). In Indonesia, ramen is available as fresh noodles at Japanese restaurants or in instant packages that only need hot water.

Illustration of ramen (Pixabay)

Meanwhile, udon is a thick noodle that is typical of the Land of the Rising Sun, made only from wheat flour, water, and salt, without kansui or eggs. Since it doesn't contain eggs, udon is a clean white color and naturally suitable for vegans. Its thickness usually ranges from 2 to 4 millimeters, much thicker than ramen, and it has a round or flat shape. Udon is generally served with a light and clean-tasting dashi broth.

Massanao Takeda, the Zundo-ya Ramen chef and expert in ramen and udon, explained the differences in noodle-making. According to him, ramen is easier to make because of its strong gluten. "As for udon, we have to handle the dough very carefully so that the noodle remains strong even without eggs and kansui. That's why its texture is very different," said Massanao, who was interviewed at the Zundo-ya Gandaria City ramen restaurant in Jakarta on Thursday, November 27, 2025.

He explained that this difference in gluten strength is what gives udon its distinctive, dense, and smooth bite, while ramen is more flexible and easily breaks when sucked.

Three Main Differences

1. Size and Shape

Udon is much thicker and usually straight or slightly flat, whereas ramen is thinner, wavy, and easily absorbs the broth.

2. Egg Content and Color

Ramen contains eggs in the dough, giving it a yellow color and a chewy texture thanks to its strong gluten. Because udon contains no eggs, it is white and suitable for vegan consumers.

3. Broth Characteristics

Ramen broth tends to be thick, savory, and strongly aromatic from hours of boiling. By contrast, udon broth is lighter and clearer with a subtle umami flavor derived from kombu and katsuobushi.

As more authentic Japanese restaurants are opening branches in Indonesia, understanding the differences between ramen and udon will help consumers choose a dish according to their preference. For example, they can choose a dish with a thick, warming broth or a dish with thick noodles and a light, refreshing broth.