Ramen is a world-famous Japanese dish with hundreds of variations. There is wide range of Japanese ramen meals, with major difference coming from the broth, or the soup. The most common and popular forms of miso are Shoyu Ramen and Miso Ramen. Here are a few characteristics that can help you differentiate between the two delicious ramen types.
Shoyu Ramen
Shoyu means soy sauce and this is the next oldest flavor type. Instead of salt, a sauce made by fermenting soya beans is used to make the broth salty. This sauce is not your regular table soya sauce, but typically a special sauce with additional ingredients made according to a secret recipe. The broth for Shoyu is the only type that tends not to contain pork. Shoyu soup is also usually clear but is dark-colored and sweeter than Shio soup.
Miso Ramen
In more recent times, Miso flavor has also been used to give Ramen broth its savory taste. If Miso is used, it is immediately obvious as the soup will be cloudy or even opaque. Shio or Shoyu flavored soups merely accent the flavor of the underlying broth, while miso leaves a fuller complex taste in the mouth since it also has a strong taste of its own.