Soy sauce, known as “shoyu” in Japanese, is a cornerstone ingredient in ramen, renowned for its rich, umami-packed flavor. This dark, savory liquid is made from fermented soybeans, wheat, and salt, offering a complex taste profile that balances salty, sweet, and slightly tangy notes.
When added to ramen, soy sauce not only enhances the broth’s depth but also complements the other ingredients, creating a harmonious and satisfying bowl. Its versatility allows it to pair well with various toppings, making soy sauce ramen a beloved choice among ramen enthusiasts worldwide.
History
The use of soy sauce in ramen dates back to the early 20th century, when Chinese noodle dishes began influencing Japanese cuisine. Ramen itself originated in Japan, inspired by Chinese wheat noodles.
As ramen evolved, soy sauce became a popular seasoning for the broth, giving rise to the classic “shoyu ramen.” This style gained prominence in Tokyo, where the clear, brown broth became a local favorite.
Over the decades, soy sauce ramen has remained a staple, celebrated for its straightforward yet profound flavor, and has influenced countless regional variations across Japan.
Usage and Selection
In ramen, soy sauce is typically added to the broth base, infusing it with its characteristic umami richness. The best soy sauces for ramen are naturally brewed, containing only soybeans, wheat, water, and salt, without artificial additives.
When selecting soy sauce, look for labels indicating “koikuchi” (dark soy sauce) for a robust flavor, or “usukuchi” (light soy sauce) for a milder, less salty option. Additionally, premium soy sauces aged for several months can offer deeper, more nuanced flavors. Using high-quality soy sauce ensures a well-balanced and aromatic ramen broth.
Soy sauce Broth and Ramen
Among the most iconic is shoyu ramen, known for its clear, brown broth that harmonizes perfectly with various toppings. Tokyo ramen, a regional favorite, showcases a slightly lighter soy sauce flavor, often paired with a chicken or pork base. Kitakata ramen from the Kitakata region is famous for its robust, soy-sauce-infused broth. Chashu ramen highlights the deep umami of soy sauce, complemented by tender slices of braised pork belly, while negi ramen features a hearty soy sauce broth generously topped with green onions.
Shoyu Ramen
Shoyu ramen uses a clear and salty soy sauce broth and is considered fairly balanced, with many comforting flavors.
Kitakata Ramen
Kitakata ramen is a savory variety from Fukushima, Japan. It has a light broth and uses thick and wavy noodles.
Tokyo Ramen
Tokyo ramen is a beloved Japanese soup known for its clear shoyu broth, firm curly noodles, and a soy-flavored chicken broth.
Chashu Ramen
Chashu ramen is a Japanese noodle soup known for its rich broth, tender braised pork belly, and flavorful toppings.
