What is in soy sauce ramen? A deep dive into Shoyu ramen

January 9, 2026 •

3 min read

Originating in Tokyo in the early 20th century, shoyu ramen was one of the first and most widely popular types of ramen in Japan, making the salty, savory flavor familiar to many. A bowl of authentic soy sauce ramen is defined by its clear, brown broth, which is a harmonious blend of a savory stock and a soy sauce-based seasoning, or tare.

Quick Summary

Shoyu ramen consists of noodles in a soy sauce-seasoned broth, made from a combination of flavorful stock and tare. It features toppings like chashu pork, seasoned egg, and bamboo shoots.

Key Points

Core Components: Shoyu ramen consists of a broth, tare (soy sauce seasoning), noodles, and toppings.
Broth Base: The broth is typically a clear, brown stock made from simmering chicken and/or pork bones, combined with dashi.
Tare's Role: A special soy sauce-based seasoning, called tare, is what defines shoyu ramen and gives it its signature salty, savory, umami flavor.
Noodles and Texture: Medium-thin, wavy ramen noodles are characteristic of shoyu ramen, designed to hold the flavorful broth effectively.
Classic Toppings: Common additions include chashu pork, marinated eggs (ajitama), bamboo shoots (menma), and nori seaweed.
Lighter Flavor Profile: Compared to tonkotsu, shoyu ramen has a lighter body and less fatty profile, focusing on a deep and savory taste.

The Core Components of Shoyu Ramen

At its heart, any great bowl of ramen is built from four essential elements: the flavorful broth, the specific seasoning (tare), the bouncy noodles, and the carefully selected toppings (guzai). In shoyu ramen, these elements combine to create a balanced, savory, and umami-rich experience that is lighter than heavier varieties like tonkotsu.

The Broth (Dashi and Stock)

Unlike tonkotsu's milky, opaque consistency, shoyu ramen's broth is typically clear and brown. This complex flavor foundation is built from a combination of animal stock and Japanese dashi.

Animal Stock: Many authentic shoyu broths use a stock made from simmering chicken bones, pork bones, or a combination of both for several hours. The simmering process extracts a deep, savory flavor, which is then clarified to achieve the characteristic clear appearance.
Dashi: This traditional Japanese stock adds a crucial layer of umami. Common ingredients for dashi in shoyu ramen include:
- Dried kombu (kelp)
- Bonito flakes (katsuobushi)
- Dried sardines (niboshi)
- Dried shiitake mushrooms

The Tare: The Soul of Soy Sauce Ramen

The tare is the concentrated seasoning that gives shoyu ramen its definitive taste and name. 'Shoyu' is the Japanese word for soy sauce, and it's the star ingredient of this savory and salty tare. A chef's unique tare recipe is what truly sets their shoyu ramen apart. The tare often includes:

Soy sauce
Mirin (sweet rice wine)
Sake (Japanese rice wine)
Sugar
Salt
Sometimes a blend of different soy sauces, such as koikuchi (dark) and usukuchi (light), is used for a more complex flavor.

The Noodles

Shoyu ramen typically features wavy, medium-thin noodles that are made with wheat flour, salt, water, and kansui (alkaline mineral water). The wavy shape helps the noodles grab and hold the broth, ensuring every bite is full of flavor. The kansui gives the noodles their signature yellow hue and springy texture.

The Toppings (Guzai)

Toppings add texture, flavor, and visual appeal to the final bowl. In shoyu ramen, classic toppings include:

Chashu: Thin, succulent slices of braised pork belly that melt in your mouth.
Ajitsuke Tamago (Ramen Egg): A soft-boiled egg with a gooey yolk, marinated in a sweet soy sauce mixture.
Menma: Seasoned, fermented bamboo shoots that add a crunchy texture.
Nori: Dried seaweed sheets that offer a touch of brininess and umami.
Negi: Finely chopped green onions that provide a fresh, sharp contrast.
Narutomaki: A classic Japanese fish cake with a signature pink swirl.

Comparison of Ramen Styles: Shoyu vs. Other Varieties

To understand what makes shoyu unique, it's helpful to see how it compares to other popular ramen styles.


Feature	Shoyu (Soy Sauce) Ramen	Tonkotsu (Pork Bone) Ramen	Miso (Soybean Paste) Ramen	Shio (Salt) Ramen
Broth Base	Clear, brown broth seasoned with soy sauce.	Thick, creamy, and opaque broth from long-simmered pork bones.	Hearty, flavorful broth seasoned with fermented miso paste.	Light, clear broth seasoned primarily with salt.
Flavor Profile	Salty, savory, and umami with a deep, rich flavor.	Rich, meaty, and heavy with a powerful mouthfeel.	Robust, nutty, and slightly sweet with a strong umami kick.	Delicately salty, allowing the natural flavor of the stock to shine.
Origin	Tokyo	Fukuoka	Sapporo	Believed to be one of the oldest styles.
Noodle Type	Typically wavy, medium-thin noodles.	Often thin, straight noodles.	Usually thick, curly noodles.	Often straight, thin noodles.

Conclusion

What is in soy sauce ramen is a testament to the art of balance and depth in Japanese cooking. It is a masterful creation where a savory, clear broth, infused with the rich umami of soy sauce tare, forms the perfect foundation for springy noodles and a curated selection of fresh and flavorful toppings. From its humble origins in Tokyo to its many regional variations, shoyu ramen remains a beloved classic. Its lighter body and distinct flavor profile offer a satisfying yet approachable ramen experience that has earned its place as a staple of Japanese cuisine.

Learn more about creating authentic shoyu ramen at home with expert guidance from Just One Cookbook: Shoyu Ramen Recipe - Just One Cookbook.

Frequently Asked Questions

The primary flavor of shoyu ramen is salty, savory, and rich in umami, which comes from the soy sauce-based seasoning, or tare, combined with a flavorful stock base.

Traditional shoyu ramen broth is not vegetarian or vegan as it often uses a stock made from chicken or pork bones. However, vegetarian or vegan versions can be made using a vegetable-based stock and a soy sauce tare.

Tare is the concentrated seasoning sauce that provides the main flavor to the ramen broth. In shoyu ramen, the tare is made predominantly with soy sauce, along with other ingredients like mirin and sake.

The main difference lies in the seasoning base. Shoyu ramen uses soy sauce, resulting in a clear, savory broth, while miso ramen uses fermented soybean paste (miso) for a thicker, heartier, and often nuttier flavor.

Common toppings include chashu (braised pork), ajitama (marinated soft-boiled egg), menma (seasoned bamboo shoots), nori (seaweed), and chopped green onions.

Shoyu ramen typically features medium-thin, wavy noodles, which are good for picking up the clear, brown broth.

The dark, clear brown color comes from the liberal use of soy sauce in the tare, which is then mixed with the lighter-colored animal and dashi stocks.