Soba Versus Ramen
- christina z
I know this is a really dumb question but I honestly don't know the answer. What's the difference between soba and ramen? I suspect it has to do with what the noodles are made of but I'd be grateful for a definitive answer. And while on the subject of noodles, what are those cellophane noodles made of? Is it true that they are made of some kind of (soy?) beans?
Thanks for being patient with an ignorant chowhound.
Until two days ago, I didn't know a soba from a ramen from an udon myself! I've had all three--and they certainly taste different and look different--but I had no knowledge of the specific details. (And I'm a great noodle fan.)
But--then I found Jim's link to "Other Chowish Sites"--and scrolled down to the site www.worldramen.net--and was treated to a "don't-miss" lesson in noodling.
I'm sure you'll find it good reading. It sure made me hungry.
Noodles - What they're made of
Soba - Buckwheat
Cha-Soba - Buckwheat with green tea powder
Udon - Wheat
Kishimen - Wheat (Wide Udon)
Bean Threads/Vermicelli, Cellophane Noodles - small green beans (hard, dried kind of like Adzuki beans but green)
Somen - Hard-wheat (asian angel-hair)
Rice Noodles - Um.
Ramen - Wheat and egg
Instant Ramen - Fried and dried ramen
re: Caitlin McGrath
One of my favorite hot weather dishes is zaru soba. Soba noodles are cooked and quickly chilled, then served with a cold dipping sauce (not sure exactly what's in it-- my guess is dashi, soy, rice vinegar, rice wine) and scallions. Sometimes I get an intense craving for it, and drive for miles to one of the few places that I know serves it. Slurp! Gotta run.