As one of Japan’s iconic dishes, ramen has won the hearts of countless food lovers with its rich flavors and diverse styles. Today, let’s dive into the world of Japanese ramen and explore the three most popular varieties—Tonkotsu, Shoyu, and Miso—to see which one will become your favorite.

Tonkotsu ramen is famous for its rich pork bone broth. The broth is typically made by simmering pork bones, chicken bones, vegetables, and other ingredients for an extended period, resulting in a creamy, milky white color and a deep, savory flavor. The noodles are usually thin, which helps them absorb the delicious broth. Toppings such as chashu (braised pork), bamboo shoots, and soft-boiled eggs complete the dish, making every bite a satisfying experience.

In ramen competitions, Tonkotsu ramen often stands out. For example, Menya Kishūyo offers a Tonkotsu and seafood broth ramen that is loved for its unique taste and layers of flavor. Additionally, Aged Tonkotsu Ramen Specialty Store Dai Nagoya Ichibanken in Nagoya has a popular creamy white Tonkotsu ramen that maintains the flavor of Kyushu’s Nagasaki while adding the distinctiveness of Nagoya.

• Shoyu Ramen

Shoyu ramen is another classic Japanese ramen, beloved for its clear, flavorful broth. The broth is usually made from chicken bones, dried fish, and other ingredients, seasoned with soy sauce, giving it a dark brown color. The noodles are typically medium-thin or thick, offering a chewy texture. Common toppings include chashu, nori (seaweed), and boiled eggs.

In Tokyo, Sōsaku-men Kobo Meiryū’s shoyu ramen has earned a Michelin star due to its exquisite broth and unique taste. Additionally, Japanese Soba Noodles Tsuta serves a truffle-infused shoyu ramen that delivers a refined flavor, offering an elevated experience compared to traditional ramen.

• Miso Ramen

Miso ramen is adored for its rich miso-based broth. Miso, a fermented condiment made from soybeans, rice, or wheat, provides a unique aroma and depth of flavor. The broth is typically made from pork bones, chicken bones, and other ingredients, then flavored with miso, resulting in a deep reddish-brown color. The noodles are often thicker, helping them maintain their texture in the hearty soup. Toppings typically include chashu, boiled eggs, and katsuobushi (dried bonito flakes).

In Hokkaido, Ganso Sapporo-ya Aoyama Branch’s thick white miso ramen is incredibly popular, combining a special white miso with homemade meat miso for a rich flavor. Additionally, Hanaten Sakaihigashi Branch’s sesame miso ramen is loved for its intoxicating sesame aroma and the mixture of Koitten miso in the hearty broth.

4. Conclusion

Tonkotsu, Shoyu, and Miso ramen each have their own distinct characteristics. Whether it’s the rich Tonkotsu broth, the clear Shoyu broth, or the savory Miso broth, each offers an unforgettable experience. If you’re a ramen enthusiast, why not try these three classic varieties and see which one becomes your one pick? We believe each bowl of ramen will bring you a unique and delightful taste experience!