Ramen is one of the most popular and beloved dishes in Japan and around the world.

It is a bowl of noodles in a flavorful broth, topped with various ingredients such as meat, eggs, vegetables, and seaweed.

But did you know that there are many different types of ramen, each with its own unique taste and characteristics?

In this article, we will compare two of the most common and delicious ramen varieties: Shoyu Ramen and Tonkotsu Ramen.

We will explore their origins, ingredients, cooking methods, and regional variations.

We will also give you some tips on how to make them at home, and where to find the best ramen shops in Japan.

What is Shoyu Ramen?

Shoyu Ramen is a type of ramen that uses soy sauce as the main flavoring agent for the broth.

Shoyu means soy sauce in Japanese, and it gives the soup a salty, savory, and umami taste.

The broth is usually made from chicken or pork bones, along with vegetables, spices, and sometimes fish.

The noodles are typically thin and curly, and the toppings can vary depending on the region and preference of the chef.

Some common toppings are chashu (sliced pork), menma (bamboo shoots), negi (green onion), nori (seaweed), and ajitama (soft-boiled egg).

Shoyu Ramen is one of the oldest and most traditional types of ramen, dating back to the early 20th century.

It originated in Tokyo, where it is still very popular today.

It is also widely enjoyed in other regions of Japan, such as Hokkaido, Tohoku, and Kanto.

What is Tonkotsu Ramen?

Tonkotsu Ramen is a type of ramen that uses pork bones as the main ingredient for the broth.

Tonkotsu means pork bone in Japanese, and it refers to the long and slow simmering process that extracts the collagen, fat, and marrow from the bones.

The result is a creamy, milky, and rich soup that coats the noodles and toppings.

The noodles are usually thin and straight, and the toppings are similar to those of Shoyu Ramen, but with some variations.

Some common toppings are mayu (black garlic oil), kikurage (wood ear mushroom), beni shoga (pickled ginger), and sesame seeds.

Tonkotsu Ramen is a relatively newer type of ramen, originating in Fukuoka in the 1950s.

It is also known as Hakata Ramen, after the district where it was first created.

It is now very popular in Kyushu, the southern island of Japan, as well as other parts of the country.

 

What are the key differences between Shoyu and Tonkotsu Ramen?

The main difference between Shoyu and Tonkotsu Ramen is the broth.

Shoyu Ramen has a clear and light broth that is flavored with soy sauce, while Tonkotsu Ramen has a cloudy and thick broth that is made from pork bones.

The broth affects not only the taste, but also the texture and appearance of the ramen.

Another difference is the noodles.

Shoyu Ramen uses thin and curly noodles that absorb the flavor of the broth well, while Tonkotsu Ramen uses thin and straight noodles that have a firmer texture and do not soak up too much soup.

A third difference is the toppings.

Shoyu Ramen has more simple and classic toppings that complement the soy sauce flavor, while Tonkotsu Ramen has more diverse and creative toppings that add contrast and complexity to the rich soup.

 

Which one is more popular in Japan?

Both Shoyu and Tonkotsu Ramen are very popular in Japan, but they have different regional preferences.

Shoyu Ramen is more popular in northern and eastern Japan, especially in Tokyo, where it originated.

Tonkotsu Ramen is more popular in southern and western Japan, especially in Fukuoka, where it originated.

However, both types of ramen can be found all over Japan, as well as overseas.

Many ramen shops offer both options on their menu or allow customers to customize their own bowl with different broths, noodles, and toppings.

Can I make Shoyu Ramen at home?

Yes, you can make Shoyu Ramen at home with some basic ingredients and equipment.

 

Here is a quick and easy recipe for you to try:

Ingredients:

• 4 cups chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 4 servings ramen noodles
• 4 slices chashu
• 4 ajitama
• 1/4 cup menma
• 2 green onions, sliced
• 4 sheets nori

Directions:

1. In a large pot, bring the chicken stock to a boil. Add the soy sauce, mirin, sugar, and salt, and simmer for about 15 minutes.
2. In another pot, cook the ramen noodles according to the package directions. Drain and divide into four bowls.
3. Reheat the chashu and ajitama in a microwave or a skillet. Slice the chashu and cut the ajitama in half.
4. Ladle the broth over the noodles. Top with chashu, ajitama, menma, green onions, and nori.
5. Enjoy your homemade Shoyu Ramen! 

How long does it take to prepare Tonkotsu Ramen?

Tonkotsu Ramen takes a lot of time and effort to prepare, as the broth requires hours of simmering to achieve the desired flavor and consistency.

However, the result is worth it, as you will get a delicious and satisfying bowl of ramen that you can be proud of.

 

Here is a brief overview of the steps involved in making Tonkotsu Ramen:

Ingredients:

• 4 pounds pork bones
• Water
• 1 onion, peeled and halved
• 6 cloves garlic, peeled
• 2 inches ginger, peeled and sliced
• 1/4 cup sake
• 1/4 cup soy sauce
• Salt
• 4 servings ramen noodles
• 4 slices chashu
• 4 ajitama
• 1/4 cup mayu
• 1/4 cup kikurage
• 2 tablespoons beni shoga
• 2 tablespoons sesame seeds

Directions:

1. Rinse the pork bones under cold water and pat them dry. Place them in a large pot and cover with water. Bring to a boil and skim off any scum that rises to the surface. Reduce the heat and simmer for about an hour.
2. Drain the bones and rinse them again. Return them to the pot and add fresh water to cover. Add the onion, garlic, ginger, sake, soy sauce, and salt. Bring to a boil and then lower the heat to maintain a gentle simmer. Cook for at least six hours, or up to twelve hours, adding more water as needed to keep the bones submerged.
3. Strain the broth through a fine-mesh sieve or cheesecloth. Discard the solids and transfer the broth to a clean pot. Keep warm over low heat until ready to serve.
4. In another pot, cook the ramen noodles according to the package directions. Drain and divide into four bowls.
5. Reheat the chashu and ajitama in a microwave or a skillet. Slice the chashu and cut the ajitama in half.
6. Ladle the broth over the noodles. Top with chashu, ajitama, mayu, kikurage, beni shoga, and sesame seeds.
7. Enjoy your homemade Tonkotsu Ramen!

Are there any regional variations of these ramen types?

Yes, there are many regional variations of Shoyu and Tonkotsu Ramen in Japan, as different areas have their own preferences and specialties.

For example, Shoyu Ramen can be divided into four main styles: Tokyo style, Hokkaido style, Tohoku style, and Kanto style.

• Tokyo style is the most common and classic type of Shoyu Ramen, with a clear and light broth that is flavored with soy sauce and chicken or pork bones.
• Hokkaido style is also known as Miso Ramen, as it adds miso paste to the broth for a richer and deeper flavor. It also often includes butter, corn, bean sprouts, and ground pork as toppings.
• Tohoku style is also known as Kitakata Ramen or Wanko Ramen, as it uses thick and flat noodles that are chewy and curly. The broth is also thicker and more savory than Tokyo style.
• Kanto style is also known as Shinasoba or Chuka Soba, as it uses thin and straight noodles that are similar to Chinese noodles. The broth is also darker and stronger than Tokyo style.

Similarly, Tonkotsu Ramen can be divided into three main styles: Hakata style, Kurume style, and Nagahama style.

• Hakata style is the original and most popular type of Tonkotsu Ramen, with a creamy and milky broth that is made from pork bones only. It also uses thin and straight noodles.

• Nagahama style is a variation of Hakata style, with a thinner and lighter broth that is made from pork bones and chicken bones. It also uses thin and straight noodles that are softer and more elastic than Hakata style.
• Kurume style is the opposite of Nagahama style, with a thicker and richer broth that is made from pork bones only. It also uses thin and straight noodles that are firmer and more al dente than Hakata style.

 

What are some common toppings for both ramen varieties?

Both Shoyu and Tonkotsu Ramen can be customized with various toppings that enhance the flavor and texture of the ramen.

 

Some of the most common toppings are:

• Chashu: Sliced pork that is braised or roasted until tender and juicy. It adds a meaty and savory element to the ramen.
• Ajitama: Soft-boiled egg that is marinated in soy sauce and mirin. It adds a creamy and rich element to the ramen.
• Menma: Bamboo shoots that are pickled or fermented. They add a crunchy and tangy element to the ramen.
• Negi: Green onion that is sliced or chopped. They add a fresh and spicy element to the ramen.
• Nori: Seaweed that is dried or roasted. They add a salty and umami element to the ramen.

Some other toppings that are specific to Shoyu or Tonkotsu Ramen are:

• Mayu: Black garlic oil that is made from caramelized garlic and sesame oil. It adds a nutty and smoky element to Tonkotsu Ramen.
• Kikurage: Wood ear mushroom that is rehydrated and sliced. It adds a chewy and earthy element to Tonkotsu Ramen.
• Beni shoga: Pickled ginger that is cut into thin strips. It adds a sour and refreshing element to Tonkotsu Ramen.
• Sesame seeds: Toasted seeds that are sprinkled on top of the ramen. They add a nutty and crunchy element to Tonkotsu Ramen.
• Butter: A slice of butter that is melted on top of the ramen. It adds a creamy and rich element to Hokkaido style Shoyu Ramen or Miso Ramen.
• Corn: Cooked kernels of corn that are added to the ramen. They add a sweet and juicy element to Hokkaido style Shoyu Ramen or Miso Ramen.
• Bean sprouts: Fresh or cooked sprouts that are added to the ramen. They add a crunchy and mild element to Hokkaido style Shoyu Ramen or Miso Ramen.
• Ground pork: Cooked minced pork that is added to the ramen. It adds a meaty and savory element to Hokkaido style Shoyu Ramen or Miso Ramen.

Of course, you can also mix and match your own toppings according to your preference and availability.

Is there a vegetarian or vegan version of these ramens?

Yes, there are vegetarian or vegan versions of these ramens, although they are not very common in Japan.

However, you can find some ramen shops that offer them, or make them yourself at home.

To make vegetarian or vegan Shoyu Ramen, you can use vegetable stock instead of chicken or pork stock, and use soy sauce, miso paste, or vegetable oil as the flavoring agent.

You can also use tofu, seitan, tempeh, mushrooms, or other plant-based proteins as substitutes for chashu.

For the toppings, you can use any vegetables, fruits, nuts, seeds, or herbs that you like.

To make vegetarian or vegan Tonkotsu Ramen, you can use soy milk instead of pork bones, and use vegetable oil, sesame oil, or coconut milk as the flavoring agent.

You can also use the same plant-based proteins as mentioned above for chashu.

For the toppings, you can use any of the ones listed above for Shoyu Ramen, or try some vegan alternatives such as vegan mayu, vegan cheese, vegan butter, or vegan eggs.

Can you recommend some famous ramen shops in Japan?

Home famous ramen shops in Japan for you to try if you ever visit there.

Here are some of the famous ramen shops in Japan for you to try if you ever visit Japan.

Ichiran

 A chain of ramen shops that specializes in Tonkotsu Ramen.

They have a unique system where you order your ramen from a vending machine, customize your own bowl with different options such as noodle firmness, broth richness, garlic level, etc., and eat it in a private booth with a curtain separating you from the staff.

Afuri

A chain of ramen shops that specializes in Shoyu Ramen with Yuzu (a citrus fruit) flavor.

They have a light and refreshing broth that is infused with yuzu, and a variety of toppings such as chashu, ajitama, menma, negi, nori, and yuzu peel.

Ippudo

A chain of ramen shops that specializes in Tonkotsu Ramen.

They have a rich and creamy broth that is balanced with a dash of red pepper paste, and a variety of toppings such as chashu, ajitama, kikurage, beni shoga, sesame seeds, and scallions.

Rokurinsha

A ramen shop that specializes in Tsukemen (dipping noodles).

They have thick and chewy noodles that are served cold, and a thick and savory broth that is served hot.

You dip the noodles into the broth and enjoy the contrast of temperatures and textures.

Jiro

A ramen shop that specializes in Jiro-style Ramen.

They have a huge portion of noodles that are topped with a mountain of bean sprouts, cabbage, garlic, chashu, and a thick and oily broth.

It is a very heavy and filling ramen that is not for the faint of heart.

Conclusion

Shoyu Ramen and Tonkotsu Ramen are two of the most popular and delicious types of ramen in Japan and around the world.

They have different origins, ingredients, cooking methods, and regional variations, but they both offer a satisfying and comforting bowl of noodles in a flavorful broth. You can try them at various ramen shops or make them at home with some simple recipes.

You can also customize them with different toppings or try some vegetarian or vegan versions.

No matter what you choose, you will surely enjoy the taste and experience of these ramen varieties.

If you want to learn more about ramen or other Japanese noodle dishes, you can check out our article on the difference between miso ramen and shoyu ramen.

You can also visit singareas.com to find some amazing collections and products related to ramen and noodles.

Thank you for reading!