Somen vs. Soba noodles: What is the Difference?
Somen (そうめん/素麺) and Soba (蕎麦) are noodles that represent Japan, and we commonly eat them, but it seems the former is less recognized than the latter overseas, and some people are wondering how the two differ.
Somen vs. Soba
You may already know that Somen noodles usually have a white hue, but Soba comes in various colors, such as green, brown, or black, and even white exists. Further, their eating manners are similar, which also may confuse people.
Noodles
The color of Soba noodles varies depending on the variety of flour. For example, Inaka Soba/Sarashina Soba have contrasting colors; black/white. But the main ingredient of every Soba is buckwheat flour.
Meanwhile, Somen noodles never contain buckwheat but use the same ingredients as Udon; wheat flour, salt, and water. As I wrote in this article, Somen/Udon differ in long diameter, and the thickness of Somen is defined as less than 1.3 mm.
Broth
We typically make the broth of Soba by diluting a concentrated Mentsuyu (or Soba Tsuyu) soup base (like Kikkoman’s Hon Tsuyu) with water, which also applies to Somen (and Udon).
Unlike Soba (which we consume throughout the year), Somen is a summertime staple, and the noodles are typically served chilled in a glass bowl with iced water, separately from the broth.
Garnishes
There are many Soba restaurants in Japan (but that is not true of Somen), so you can realize that Soba noodles are eaten hot or cold with various toppings and garnishes, like Tempura or eggs.
During the summer season, some mountain resorts/restaurants may offer Nagashi Somen (流しそうめん: Youtube results). But we usually enjoy Somen noodles at home, typically with chopped green onions or Myoga gingers.
(Reference Page: Wikipedia 素麺, 蕎麦 )
