Tonkotsu, Miso, Shoyu Ramen: The Complete Guide to Ramen Styles

The Four Major Ramen Styles

Japanese ramen is not a single recipe. Behind this dish that the whole world has embraced lie four major families, each defined by a central element: the broth seasoning, called tare in Japanese. This tare, placed at the bottom of the bowl before the scalding broth is poured in, determines the category of ramen and gives it its unique character.

The four fundamental styles are tonkotsu, miso, shoyu and shio. Tonkotsu stands out for its pork-bone broth base; the other three are defined by their respective seasoning. This distinction is essential because it explains why certain styles can be combined: a ramen can be both tonkotsu and shoyu, since one refers to the base and the other to the seasoning.

Each region of Japan has developed its own interpretation of these styles, creating dozens of local variations. Hakata ramen from Fukuoka, Sapporo miso ramen from Hokkaido, Tokyo shoyu ramen and Hakodate shio ramen are just a few examples of this remarkable diversity. To explore the origins of this culinary tradition further, read our article on the origins of ramen.

Tonkotsu: Power and Creaminess

Tonkotsu ramen was born in Fukuoka, in southern Japan, specifically in the Hakata district. Its name literally means "pork bones", and that is exactly what defines it: a broth obtained by boiling pork bones at high temperature for twelve to twenty hours. This prolonged, vigorous cooking breaks down the bones and releases collagen, gelatine and fats that give the broth its opaque white colour and thick, almost milky texture.

The flavour profile of tonkotsu is rich, deep and enveloping. The pork fat brings an incomparable roundness on the palate, while the collagen gives the broth a silky consistency that coats the noodles. The noodles that accompany it are traditionally thin and straight, as they pair best with such a dense broth. The kaedama system, which allows you to order an extra portion of noodles to dip into the remaining broth, was born with Hakata tonkotsu.

Classic tonkotsu toppings include chashu, slowly braised pork that melts in the mouth, ajitsuke egg with a runny yolk, nori, finely sliced spring onions and beni shoga, pink pickled ginger that brings a welcome tangy note to counterbalance the richness of the broth. Some versions add black garlic oil, known as mayu, which further deepens the dish.

Tonkotsu is arguably the best-known ramen style outside Japan, and with good reason: its richness and generosity win people over immediately. At Yoki Ramen in Melun, our tonkotsu broths are prepared every day using this traditional method, with carefully selected fresh pork bones and twelve hours of cooking with no shortcuts.

Miso: Warmth and Character

Miso ramen originated in Sapporo, the capital of Hokkaido island in northern Japan. Its invention is attributed to Morito Omiya, owner of the restaurant Aji no Sanpei, who had the idea of dissolving miso paste into a ramen broth in the early 1950s. This creation addressed a practical need: Hokkaido's harsh winters called for a particularly nourishing and comforting dish.

Miso is a fermented soybean paste whose production dates back over a thousand years in Japan. There are several varieties: shiro miso (white), mild and slightly sweet, aka miso (red), saltier and more fermented, and awase miso, a blend of the two. The choice of miso directly influences the character of the ramen: shiro miso yields a mild, approachable broth, while aka miso produces an intense, robust soup with pronounced earthy notes.

The miso broth stands out for its density and aromatic complexity. The miso paste is typically stir-fried in a wok with garlic, ginger and sometimes chilli before being blended into the broth, developing smoky and caramelised aromas. The noodles are thick and wavy, their irregular surface catching more of this generous soup. Typical toppings include butter, sweet corn, chashu, stir-fried minced pork and bean sprouts.

Miso ramen is the ideal choice for cold days or hearty appetites. Its richness in protein and umami flavours makes it a complete and satisfying meal. To explore the different options available to you, discover our full menu at Yoki Ramen, your go-to Japanese restaurant in Melun.

Shoyu: Balance and Finesse

Shoyu ramen is the oldest and most widespread style in Tokyo and the Kanto region. Its history dates back to the 1910s, when the first ramen restaurants began seasoning their broths with soy sauce, that fundamental ingredient of Japanese cuisine. Shoyu is often considered the quintessential ramen, the one with which it all began in Japan.

The shoyu broth is recognised by its light brown colour and relative transparency. Soy sauce, added in measured quantities, brings a salty, umami flavour with lightly caramelised and fermented notes. The broth base can vary: chicken, pork, or a blend of both, sometimes enriched with katsuobushi, those dried bonito flakes that add a subtle marine dimension. The result is a balanced ramen where no single flavour dominates.

Shoyu ramen noodles are medium-thick and slightly wavy. They offer a good compromise between the thinness of tonkotsu noodles and the thickness of miso noodles. Traditional toppings include chashu, menma, nori, spring onions and naruto, that fish-paste disc adorned with the iconic pink spiral that has become a visual symbol of ramen in popular culture.

Shoyu ramen is often recommended as an entry point for those discovering ramen for the first time. Its balance makes it a universally appreciated dish, without the sometimes intimidating richness of tonkotsu or the intensity of miso. To find out which style suits you best, read our guide on how to choose your ramen at a restaurant.

Shio: Purity and Delicacy

Shio ramen, whose name simply means "salt", is paradoxically the most subtle and demanding style to execute. Its minimal seasoning lays bare the quality of every ingredient, leaving no room for error. A mediocre shio broth cannot hide behind the richness of miso or the intensity of shoyu: everything is visible, everything is tasted.

The shio broth is typically clear and golden, with a transparency that evokes a refined consomme. The base can be chicken, seafood, kombu seaweed, or a combination of these elements. The sea-salt seasoning showcases the purity of the ingredients without masking them. It is a contemplative ramen that invites you to savour every sip and appreciate the subtle nuances of the broth.

The shio ramen of Hakodate, in southern Hokkaido, is considered the benchmark of the genre. Its classic version uses a clarified chicken and pork broth, seasoned only with salt, served with straight, thin noodles. It is a ramen for discerning palates, those who appreciate simplicity as the ultimate form of sophistication. To discover our various preparations, visit our ramen page and let our team in Melun guide you.

How to Choose Your Ramen Style

Choosing a ramen style depends above all on your personal preferences and your mood. If you are looking for a rich, comforting dish that wraps you in deep flavours, tonkotsu is for you. Its creamy broth and generosity make it the ideal choice for big appetites and lovers of velvety textures.

If you prefer a ramen with bold character and complex, earthy flavours, head for the miso. It is the ramen for cold evenings, the one that warms both body and soul. For a balanced, approachable ramen, shoyu is a safe choice that pleases almost everyone. And if you are a fan of subtlety, shio will offer you a refined, minimalist tasting experience.

Feel free to vary your choices from one visit to the next. One of the great advantages of ramen is precisely this diversity of styles that ensures you never tire of it. Each bowl tells a different story, bearing the imprint of a region and a particular culinary tradition.

At Yoki Ramen, 31 Rue du General de Gaulle in Melun, our team will be happy to guide you in your choice. Whether you are a regular or discovering ramen for the first time, we will help you find the bowl that perfectly matches your cravings. Explore all our preparations on our menu.