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There are quite a number of different soup base for Ramen. For Today’s Japan Photo, we are going to enjoy my favorite Shoyu Ramen 醤油ラーメン, which has losta yummy soy sauce added to the soup.

This yummy bowl of Shōyu ramen was captured by dapan. I like Shōyu ramen because it contains those yummy marinated bamboo shoots which I always order extra servings.

Shōyu ramen typically has a brown and clear color broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that’s tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case. It is often adorned with marinated bamboo shoots or menma (麺媽), green onions, kamaboko (fish cakes), nori (seaweed), boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.