Table of contents:
Summary
Japanische Nudelsuppen are beloved dishes in Japan, with ramen recognized as a national specialty. The site explores various types of Japanese noodle soups, highlighting the distinct noodle varieties such as ramen, soba, udon, and somen, each accompanied by different broths and ingredients that contribute to unique flavors. Ramen noodles are made from wheat flour and served in broths derived from soy, miso, salt, meat, or fish, while soba represents buckwheat noodles often enjoyed in various styles. Udon features thick, chewy wheat noodles typically used in soups, and somen consists of thin noodles typically served cold, ideal for summer. The site also details the five major broth varieties—miso, shoyu, shio, dashi, and tonkotsu—each with its unique characteristics, and emphasizes the importance of toppings in enhancing the overall taste and individuality of each soup.Soups, and especially noodle soups, are a staple in Japanese cuisine. Ramen (which we have already written a post and recipe about) is considered a national dish of Japan. But there are other types of noodle soup that mainly differ in the type of noodles used. There is no "one" recipe for a Japanese noodle soup, because it always differs in flavor: different noodles, different broths, different sauces and different ingredients. Here you will find an overview of Japanese noodle soups.
Noodle Types
Ramen
Ramen (ラーメン, also rarely written in Kanji 拉麺) noodles are made from wheat flour and served with a broth of soy sauce, miso, salt, meat or fish. Fresh vegetables and meat provide the diversity of this Japanese Ramen noodle soup.
Soba
Soba (蕎麦 or そば) are thin, brown-grey noodles made from buckwheat. Different types include: Kake Soba (掛け蕎麦, 掛けそば or かけそば) with Dashi, Mirin, Shoyu and spring onions; Toshikoshi Soba (年越し蕎麦 or 年越しそば) for New Year's Eve; Zaru Soba (ざるそば, chilled noodles with Nori).
Udon
Udon (うどん or 饂飩) is made from wheat flour, salt and water. These noodles are very thick and soft or elastic. Udon noodles can be used for many dishes, but they are especially known for soups. Well-known variations are: Kake Udon (掛けうどん or かけうどん) with Dashi or Shoyu; Bukkake Udon (ぶっかけうどん, "Overcast Noodles").
Somen
Somen are very thin Japanese noodles that are usually served cold. In certain exceptions, these are also served warm.
In the cold version, ice cubes are also added to the bowl in addition to the noodles so that they remain cold. Therefore, Somen is a great dish in summer.
Flavors
The broths with which a Japanese noodle soup is poured form the main flavors of the soups. There are five different types.
Miso (Fermented Soybean Broth)
Miso is a paste made from fermented soybeans, which tastes slightly salty.
Shoyu (Soy Sauce Broth)
This broth is made from Japanese soy sauce.
Shio (Salt Broth)
This broth consists of salt and is usually light and clear. However, it is often mixed with other broths.
Dashi
Famous for ramen soup, this broth is made from dried mini sardines, Katsuobushi and seaweed.
Tonkotsu (Pork Broth)
This broth is made from pork bones that are boiled for a long time. Eventually, the broth becomes white and cloudy. This can take up to 48 hours. Usually 6-12 hours are enough or 4 hours if you only have a short time.
Living out your creativity
In our Ramen post we mentioned many different ingredients that can round out the soup. The same goes for the other soups. Japanese noodle soups are mainly made up of the noodles and the broth, but different toppings underline the taste and give each individual soup its own character. You can use different vegetables, potatoes, mushrooms, eggs or meat and combine the ingredients in different ways. A dish to live out your creativity!
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