Ramen Style
Shoyu ramen is one of Japan’s most historic and widely loved ramen styles, known for its clear, soy-sauce–based broth and balanced, savory flavor. Made by combining chicken, pork, seafood, or vegetable stocks with aromatic seasonings, this style captures the classic foundation of Japanese ramen culture.
Shoyu ramen is also recognized as one of Japan’s “Four Major Ramen Styles.”
For a deeper look at how it compares to the other major types, explore our Four Pillars of Ramen guide.
Originating in Tokyo, shoyu ramen is known for its light, clean mouthfeel paired with a deep sense of umami. Unlike thick or creamy styles, it features a clear broth where the aroma of soy sauce comes forward, supported by the natural flavors of chicken- or seafood-based broth stock.
The character of the tare (seasoning sauce or soup base) varies by shop, ranging from sharp and crisp to rich and gently roasted.
Supporting this is the dashi (broth base), which in shoyu ramen is often made from chicken or seafood to enhance the soy sauce without overpowering it, adding clarity and depth to the bowl.
Koumi abura (flavoring oil) is also carefully selected—commonly chicken fat, scallion oil, or seafood oil—and used in a restrained way to complement the soy sauce rather than dominate it.
When these elements are precisely balanced, the result is a bowl that feels light yet deeply satisfying—one you can comfortably enjoy to the very last sip.
This balance defines the shared ideal of shoyu ramen.
To better understand how tare fits into the overall structure of ramen soup—along with broth and aroma oils—see:
→ What Is Ramen Soup Made Of? Broth, Tare & Oil Explained
If you’d like to explore how shoyu compares with the other major ramen styles,
you can also learn about Miso Ramen, Shio Ramen, and Tonkotsu Ramen.
The noodles used in shoyu ramen are usually medium-thin and curly, which allows them to hold the broth well, creating a harmonious eating experience.
The toppings for shoyu ramen often include slices of chashu (braised pork), menma (fermented bamboo shoots), nori (seaweed), ramen eggs, and green onions.
Shoyu ramen has a rich history that dates back to the early 20th century in Tokyo, where it is believed to have originated. It was one of the first ramen styles to gain widespread popularity in Japan, thanks to its simple yet deeply satisfying flavor. The creation of shoyu ramen is often credited to Chinese immigrants who brought their noodle-making techniques to Japan. Over time, these noodles were adapted to suit Japanese tastes, with soy sauce being added to the broth to create the distinctive shoyu flavor.
During the post-World War II era, shoyu ramen became even more popular as it was easy to make and affordable, fitting perfectly into Japan's rapidly changing food culture. Today, it remains a favorite among both Japanese locals and international visitors, offering a taste of Japan’s culinary tradition in every bowl.
Shoyu ramen has many regional variations across Japan, each with its unique taste and twist on the classic soy sauce-based broth. Here are some of the most well-known styles:
A deep, hearty soy sauce broth blended with rich pork bone stock. Served with thin straight noodles, chashu, bamboo shoots, green onions, and kamaboko (fish cake). This ramen is beloved in the Kansai region for its creamy and savory taste.
Explore these diverse styles to taste Japan’s rich soy sauce ramen culture!