Shoyu ramen

The soy sauce based shoyu ramen is one of the four major groups of ramen - noodle dishes praised for their exquisite flavors. Noodles, broth, and various toppings are the three essential elements in every bowl of ramen. The dark and salty soup is what distinguishes shoyu from other varieties. It usually employs meat or seafood broth, which is mixed with a fragrant combination of kombu stock and soy sauce. Fresh curly wheat noodles are typically used in shoyu ramen. Cooked separately, they are served in a bowl and doused in the rich broth. Standard condiments served on top of ramen are most commonly slices of braised pork, bamboo shoots, fish cakes, onions, and quartered boiled eggs. The beauty of ramen dishes is that they are easily adaptable, and many different toppings can be added according to personal preferences. It is still not clear whether ramen was invented in Japan or China, but due to the usage of wheat noodles and soy sauce, it has certainly been influenced by the Chinese culinary traditions. Shoyu ramen is usually associated with Tokyo, and it is believed that it was one of the first ramen varieties. The best way to consume shoyu ramen is immediately after it has been prepared.