The 4 Types of Japanese Ramen: Shio, Shoyu, Miso, and Tonkotsu #shorts

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The Four Types of Japanese Ramen: Shio, Shoyu, Miso, and Tonkotsu

Japanese cuisine features four main types of ramen broth: shio (salt), shoyu (soy sauce), miso (fermented soybean paste), and tonkotsu (pork bone). These broths create the foundation for various ramen variations found in Japan and beyond. Clear and pale shio broth is seasoned with salt and frequently includes chicken, seafood, or vegetables. Brown shoyu broth, made with soy sauce, often includes chicken or seafood. Hearty miso broth is created with a blend of miso paste and chicken, seafood, or vegetables. Creamy, milky tonkotsu broth is made by boiling pork bones for an extended period, resulting in a rich, full-bodied flavor.

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