Tokyo shoyu ramen

Japan · East Asia

Short description: This ramen style emphasizes a clear brown broth and clean seasoning rather than a heavy creamy soup.
Ingredients: Wheat noodles in soy-seasoned broth with chashu, scallions, menma, nori, and often egg.
Cultural note: Its balance of broth, tare, noodles, and toppings makes it a benchmark style for counter-service ramen shops.
Common misconception: The dark broth does not mean it is extra salty; aroma and balance matter.

image credit