soba vs. udon?

Udon noodles are made by kneading wheat flour, salt, and water. These white noodles are sold dried, fresh or frozen. Udon noodles have a mild flavor and are usually served in a light broth as a noodle soup, where they hold up quite well in the broth.

Soba noodles are made primarily out of buckwheat flour. Soba noodles are generally thinner than udon noodles — they look like flat spaghetti and are usually light to dark brown-gray in color. Soba has a strong, nutty flavor and is mostly sold dried. While soba noodles are also served in noodle soups like udon, they are most often served cold in salads or with dipping sauces.

Soba are made with buckwheat flour, Udon made with all purpose.

I've been making both the past couple of weeks, trying to perfect a "home made ramen."

Soba are chewier than Udon, and are healthier for weight loss, because the chewiness makes them harder to digest, so they have a lower glycemic index.

The other person is right, but soba is rarely eaten hot, sometimes in soups, but is a cold noodle item, Udon can be eaten hot, in soups or fried like chow mien noodles.

soba noodles are made with buckwheat and udon noodles are made with flour.

both are noodles. soba is made from buckwheat