Our Top 3 Shoyu Ramen

Ramen (ラーメン or らーめん) is one of Japan’s most popular dishes - for locals and tourists alike.

In Japan, there are many different flavors, styles and toppings to choose from. So, sometimes it’s hard to know where to begin!

Do you want to try ramen for the first time, but are overwhelmed by the options? We’re here to help you experience ramen’s rich taste, with our monthly packs of delicious, authentic ramen.

Shoyu (しょうゆ／醤油) ramen is Japan’s oldest and most commonly found ramen. That’s why it’s often called the ‘standard’ ramen flavor!

Credit: Bon Appétit

Breaking It Down

The four, generally recognized, types of ramen are: shio (salt), miso (fermented soybean paste), tonkotsu (pork bone) and shoyu (soy sauce).

Shoyu and shio ramen generally have a more mild flavor, whereas tonkotsu and miso have a richer taste. We think that the soy sauce gives shoyu ramen a tangy and savory taste, making it extra tasty!

Shoyu ramen usually has curly noodles and a clear, brown broth, flavored with the addition of chicken or pork bone. The most common toppings include chaashuu (sliced pork), negi (green onions), moyashi (bean sprouts), menma (bamboo shoots), nori (dried seaweed) and tamago (a boiled egg).

DIY Ramen at Home

Experimenting with your ramen toppings is always a good idea and you can customize your instant ramen cup at home. Try these ideas to add an extra WOW flavor to your noodles!

• Add canned tomato, zucchini and fresh herbs and turn your ramen into an Italian-style dish (served as a healthier alternative in Japan)
• Add a fried egg, crunchy bacon, peas and lettuce will make your ramen into the perfect breakfast meal
• Blend your soy sauce with some sesame oil, peanut butter and honey for a fantastically-creamy soup

Regional Ramen

Most Japanese regions have their own variation of ramen, adjusting the thickness of the broth, noodle type, toppings and so on. When it comes to shoyu ramen, the most famous variations are found in Tokyo, Kitakata and Asahikawa.

• Tokyo - the soy stock is mixed with dashi and flavoured with chicken or pork and topped with stewed pork, kamaboko (fish cake), egg, chopped leeks and bamboo shoots
• Kitakata - thick hand-cut egg noodles are add to a gentle soy broth, made of pork bones and dried sardines
• Asahikawa - an oily stock, made from seafood and pork

Our Top 3 Ramenyas

Ramen is not only unique to different regions, but also to each ramen shop. We’ve done some research and found the top 3 restaurants to try shoyu ramen in Tokyo:

1. Tsuta (Toshima, Tokyo)

Tsuta is famous for earning the a first-ever Michelin star for ramen and due to its popularity, has a long queues and a complicated ticketed waiting system. The base of the soy broth is made in-house from a blend of shoyu and black truffle oil to add a deeper flavor.

Credit: Danielfooddiary.com

2. Muginae (Shinagawa, Tokyo)

The ramen broth base is made by blending six different types of soy sauce, crafted in Nagano and Hyogo regions, with the addition of Yamagata chicken. The result is a very mild, but absolutely delicious flavor. The noodles are prepared in-house and have a chewy texture.

Credit: Ramen Adventures

3. Aoshima Shokudo (Akihabara, Tokyo)

They infuse their broth with a hefty amount of ginger to make soy taste richer and more refined. With toppings of roasted pork fillet and spinach, this is a dish that any ramen-beginner or ramen-lover would appreciate!

Credit: Chris MacArthur

You can try delicious shoyu ramen without having to travel to Japan!

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