和食 · Beginner guide
Ramen or udon: which to choose when discovering Japanese cuisine?
Two great bowls of Japanese noodles, two different worlds. When you start exploring Japanese cuisine, ramen and udon are everywhere, and it is not always easy to know where to begin. This guide explains what sets them apart, without jargon, so you can choose with confidence based on how you feel.
Ramen or udon: the key differences at a glance
Before the details, here is the comparison that answers the most common question: what is the difference between ramen and udon? It all comes down to three things — the noodles, the broth and the spirit of the dish.
The noodles
Ramen — thin wheat noodles made with egg, golden and firm, that hold up well in a rich broth.
Udon — thick white wheat noodles, made without egg, with a soft, springy texture.
The broth
Ramen — rich and fragrant, simmered for a long time (up to 12h with us) for deep, enveloping flavour.
Udon — a lighter, clearer dashi based on kombu and dried bonito, gentle on the palate.
The mood of the bowl
Ramen — a generous, complete dish designed to satisfy and comfort.
Udon — a mellow, soothing bowl that is easy to warm up to.
麺 · Ramen
Ramen: thin noodles and a long-simmered broth
Ramen is recognised first by its noodles: thin, supple yet firm, made from wheat flour and egg, which gives them their golden hue and characteristic bite. They are designed to carry a dense broth without falling apart.
The heart of ramen is its broth. Ours simmers for a long time, up to twelve hours, to draw out the depth of the ingredients and that texture that coats the noodles. Depending on the seasoning, it takes several forms: creamy tonkotsu, earthy comforting miso, or the more delicate soy-based shoyu.
To understand what goes into a good bowl, read what is ramen, then explore the three great flavour families in our tonkotsu, miso and shoyu guide.
饂飩 · Udon
Udon: thick noodles and a gentler broth
Udon plays a completely different tune. Its noodles are thick, white and chewy, made simply from wheat flour, water and salt, with no egg. You notice them at once by their generous thickness and springy, slippery texture.
The broth that comes with them is usually a dashi: clearer, lighter and more delicate than a ramen broth. It lets the noodle speak rather than covering it. The result is a round, comforting, soothing bowl, often seen as gentler and easier to approach when discovering Japanese cuisine.
Which one to choose as a beginner?
There is no wrong answer: it all depends on your mood, the season and how you feel about bold flavours. Here are two simple pointers to guide you.
Craving richness and character
Go for ramen. Its 12-hour simmered broth and toppings (chashu, marinated egg, nori) deliver a full, layered experience. Ideal when you are hungry, or on a cooler day.
Craving lightness and softness
Try udon. Its thick, chewy noodles and delicate dashi broth suit palates sensitive to strong flavours, or a gentle first approach.
Is ramen richer than udon? Usually, yes: its more concentrated broth and egg noodles make for a denser, more filling bowl. That said, nothing stops you from starting with udon if you prefer easing into Japanese cuisine through its gentlest flavours. Many beginners naturally move on to ramen once their palate feels at home.
発見 · Discover in Melun
Discovering Japanese cuisine in Melun
The best way to decide between ramen and udon is still to taste. At Yoki Ramen in Melun, everything is prepared with an artisan approach: fresh noodles, long-simmered house broth, toppings arranged with care. A gentle way to take your first steps into Japanese cuisine, guided by a passionate team.
Browse our ramen and our full menu, or take your favourite bowl home with click and collect.
Frequently asked questions
- What is the difference between ramen and udon?
- Ramen uses thin wheat noodles made with egg and a rich, long-simmered broth (up to 12h). Udon uses thick wheat noodles, without egg, served in a clearer, gentler dashi broth. Ramen is denser and more enveloping, udon lighter and chewier.
- Ramen or udon: which to choose as a beginner?
- If you want gentleness, start with udon, more delicate and approachable. If you want to discover ramen without too much richness, a soy-based shoyu is a good starting point. Best of all, follow your mood: a light, comforting bowl or a generous, bold dish.
- Is ramen richer than udon?
- Most of the time, yes. The ramen broth is more concentrated and its egg noodles make it denser and more filling. Udon, with its clearer dashi, stays lighter on the palate.
- Can you start with udon?
- Absolutely. Udon is a great gateway into Japanese cuisine: its chewy noodles and gentle broth reassure newcomers. Many diners then naturally move on to ramen once they feel comfortable.
- Are the noodles and broths house-made at Yoki Ramen?
- Yes. Our kitchen in Melun follows an artisan approach: fresh noodles and house broths, including our ramen broth simmered for a long time, up to twelve hours, for deep, authentic flavour.