The Japanese noodle dishes that you have to try!

When it comes to Japanese cuisine, noodles are a staple ingredient behind many of the country’s top dishes. It’s safe to say that no trip to Japan would be complete without chowing down to at least one of these iconic dishes.

Ramen

Ramen is one of the most famous Japanese noodle dishes, characterised by thin wheat noodles served in a savoury broth. It typically includes toppings such as sliced pork, green onions, soft boiled egg, nori seaweed, and various other ingredients. Ramen is known for its rich flavours and is enjoyed worldwide.

There are several different types of ramen, each with distinct characteristics. Here are a few notable variations:

Shoyu Ramen: A soy sauce-based broth that is often clear and flavorful. It is commonly topped with roasted pork, green onions, bamboo shoots, and seaweed.

Miso Ramen: This ramen features a broth made from fermented soybean paste (miso), resulting in a rich and hearty flavour. It is often garnished with corn, bean sprouts, butter, and sometimes ground pork.

Tonkotsu Ramen: Originating from Fukuoka, Japan, tonkotsu ramen has a creamy and milky broth made by simmering pork bones for several hours. It is typically accompanied by tender pork slices, wood ear mushrooms, and a soft-boiled egg.

Shio Ramen: Known for its clear and salt-based broth, shio ramen offers a delicate and mild flavour. It is commonly garnished with seafood, seaweed, spinach, and kamaboko (fish cake).

Udon

Udon is a type of thick wheat noodle that originated in Japan. It is known for its chewy texture and versatility. Udon noodles are typically served in a hot broth, often made from soy sauce, mirin, and dashi (a Japanese soup stock). Typical toppings include green onions, tempura, sliced meat, and seaweed. Udon can also be enjoyed in cold preparations, where the noodles are chilled and served with a dipping sauce. Udon’s simplicity and comforting nature have made it a beloved dish in Japan and worldwide, with variations and regional specialties adding to its popularity.

One of the most popular toppings among tourists to Japan is the Tempura Udon, typically serviced with a variety of local Japanese vegetables and shrimp deep fried in the light, bubbly tempura batter.

Soba

Soba is a thin noodle made from buckwheat flour and often mixed with wheat flour. Soba noodles have a nutty flavour and a slightly chewy texture. They are commonly enjoyed in various hot and cold preparations.

In hot dishes like Kake Soba, the noodles are served in a hot broth made from soy sauce, mirin, and dashi. Toppings such as green onions, tempura, and sliced meat can be added for extra flavour. Another popular hot variation is Kitsune Soba, which features fried tofu (kitsune) as a topping.

Cold soba dishes, like Zaru Soba, involve serving the noodles chilled alongside a dipping sauce made from soy sauce, mirin, and dashi. The noodles are often accompanied by toppings such as sliced green onions, grated daikon radish, and wasabi.

Soba noodles are enjoyed for their taste and nutritional value, as buckwheat contains essential nutrients and is gluten-free (although some soba noodles may contain wheat flour). Soba has become a staple dish in Japanese cuisine, appreciated for its versatility and distinct flavour.

Yakisoba

Yakisoba is a popular stir-fried noodle dish that translates to “fried noodles.” Despite its name, yakisoba uses wheat noodles instead of soba noodles. The dish typically includes stir-fried noodles, vegetables like cabbage, carrots, and onions, and protein such as chicken, pork, or shrimp.

It is seasoned with a savoury sauce made from soy sauce, Worcestershire sauce, and other seasonings. Yakisoba is often cooked on a hot griddle or skillet, adding a delightful charred flavour. It is commonly garnished with pickled ginger, bonito flakes, and mayonnaise. Yakisoba is a delicious and quick street food favourite in Japan and one sure to please.

Create your own Noodles at the Cup Noodle Factory

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