The Four Pillars of Ramen
Each ramen style differs in broth, texture, and noodles.
This guide helps you quickly find the one you’ll enjoy most.
Shoyu Ramen
Shoyu ramen is the most classic and widely recognised style.A soy sauce base gives it depth, aroma, and a comforting balance of savoury and sweetness.
Taste: Bold, savoury, slightly sweet
Broth feel: Clear, balanced, aromatic
Noodles: Thin to medium, straight
What it’s like: Familiar and comforting
You’ll like this if: You enjoy traditional, well-rounded flavours
Tonkotsu Ramen
Tonkotsu ramen is known for its intense richness and creamy texture. The broth is made by simmering pork bones for hours, sometimes days.
Taste: Deep, meaty, savoury
Broth feel: Thick, creamy, coating
Noodles: Thin, straight, firm
What it’s like: Bold and indulgent
You’ll like this if: You love rich, heavy broths with intensity
Miso Ramen
Miso ramen is rich, hearty, and deeply warming.
Made with fermented soybean paste, it’s especially popular in colder regions of Japan.
Taste: Robust, salty, umami-rich
Broth feel: Thick, hearty, and warming
Noodles: Thick, wavy
What it’s like: Filling and satisfying
You’ll like this if: You want something bold and comforting
Shio Ramen
Shio ramen is the lightest and most delicate of the four styles.
Its seasoning is salt-based, allowing the natural flavour of the broth to shine.
Taste: Clean, light, gently savoury
Broth feel: Clear and light-bodied
Noodles: Thin to medium, straight
What it’s like: Subtle and refined
You’ll like this if: You prefer lighter flavours and clean finishes
Why These 4 Exist
The four pillars of ramen didn’t appear by chance. They were shaped over time by history, geography, and the everyday need for something warm, affordable, and satisfying. As ramen spread across Japan, different regions adapted it using the ingredients and techniques available to them.
Over decades, those adaptations settled into four distinct styles — shio, shoyu, miso, and tonkotsu. Together, they explain why ramen can be light or rich, subtle or bold, and why no two bowls ever feel quite the same.