Shoyu vs. Tonkotsu

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A tonkotsu vs. shoyu comparison may be illuminating for individuals who often misunderstand these two similar meals. To be sure, there are many similarities between tonkotsu ramen and shoyu ramen. Nonetheless, the base of each dish differs significantly, eventually separating them.

What is Tonkotsu?

Tonkotsu ramen is a classic Japanese dish cooked with a broth made from pig bones. This dish originated in Japan’s Fukuoka region and has since spread across the country.

For hours, the broth is cooked until it has a rich, creamy taste and a thicker texture. It’s then topped with chewy wheat noodles, veggies, and a slow-roasted pork belly chunk.

Green onions, nori (seaweed), boiled eggs, bamboo shoots, and pickled ginger are common garnishes for this ramen dish. In rare circumstances, the pork might be swapped with roast chicken.

What is Shoyu?

Shoyu ramen is often cooked with wheat noodles in a broth of dashi stock and soy sauce. It is said that the dish originated in China. Nonetheless, it has evolved through time and is currently prominent in Japanese cookery.

The clear, dark-brown broth of shoyu ramen is one of its most recognizable characteristics. Soy sauce is combined with chicken bones or dashi stock to create this distinct taste. As a consequence, the broth is thick and delicious, and it is often seasoned with salt, ginger, and onions.

The noodles in shoyu ramen should be firm. In addition, the meal is often topped with boiled eggs, spring onions, mushrooms, nori, and a bit of chicken or pork.

Although shoyu ramen is available at many ramen establishments around Japan, it is also a popular meal to prepare at home. Shoyu ramen, with its rich tastes and basic ingredients, is a tasty and gratifying dinner at any time.

Tonkotsu Vs. Shoyu: What’s the Difference

Tonkotsu and shoyu ramen have almost similar components. The broth is the main distinction between these recipes.

Broth Ingredients

Pork bones, lard, oil, onion, garlic, and ginger are often used in the broth foundation for tonkotsu ramen. Chicken bones, on the other hand, are occasionally used to prepare the broth.

The shoyu ramen broth is made using soy sauce and dashi stock. In fact, shoyu is Japanese for soy sauce, underlining the dish’s prominence. But, the broth also contains chicken stock, sesame oil, garlic, and ginger.

Broth Flavor

Tonkotsu ramen broth has a distinct sweet and salty pork taste that comes from the pig bones. This combination of sweet and savory tastes is outstanding.

Shoyu ramen is substantially saltier than tonkotsu ramen because soy sauce is the main component in the broth. The dashi stock adds a delicious fishy taste as well. As a consequence, the flavor is rich, salty, and umami.

Broth Texture

The broth in tonkotsu ramen is thicker and creamier than the broth in shoyu ramen. This is because the preparation and components varies. The broth in shoyu ramen, on the other hand, is thinner yet pleasantly silky.

Broth Appearance

Shoyu ramen broth is silky smooth and transparent, while tonkotsu ramen broth is turbid. As a result, shoyu ramen broth has a darker brown hue than tonkotsu ramen broth, which is light brown to beige.

Broth Preparation

Tonkotsu ramen broth is made from pig bones that have been cooked and simmered for a long period. The goal is for the bones to disintegrate and release their taste into the water. It might take up to eighteen hours to make a rich and creamy soup.

Although making shoyu ramen soup is still time-consuming, it only takes around four hours. By contrast, this is much faster than tonkotsu ramen soup.

To prepare the dashi stock for shoyu ramen, katsuobushi, kombi, and water are cooked and filtered. This is then mixed with chicken stock, ginger, and garlic that has been sautéed in sesame oil. As the other components of the meal are being prepared, the broth is left to boil.


Maybe you’ve seen these ramen bowls with wheat noodles, green onions, pickled ginger, and a slice of pork belly side by side. And, like many others, you may have assumed they were the same food. But, the inability to distinguish between these foods is a thing of the past. With this tonkotsu vs. shoyu comparison, you can easily tell the difference.


Is shoyu ramen healthier than tonkotsu?

Why is shoyu ramen lower in calories? Shoyu ramen benefits from a clear broth that has less fat. This implies it’s lighter, thinner, and fewer in calories. While soy sauce provides the majority of the taste in shoyu ramen, the seasoning sauce is also low in calories.

Which ramen broth is best?

Tonkotsu, a cooked pig bone broth, is the most well-known and appreciated broth in the world these days. The greatest tonkotsu broths are milky and golden in color, with a sticky sheen of gelatin on your lips as you slurp them.

Which is better shoyu or miso ramen?

Miso broth seems more like a soup than the thinner assari (thin-style) broth of Shio or Shoyu ramen. It also keeps the noodle chewy for longer and prevents it from becoming mushy as rapidly as thinner broths. Also, miso is an excellent taste basis in general, with several variants to pick from.

What is tonkotsu shoyu base?

Tonkotsu broth is created by simmering pig bones for hours and hours until all of the flesh, gelatin, and deliciousness melts away. The bones disintegrate creating a pale, murky soup that is often supplemented with hog fat and chicken stock. Shio ramen is derived from Chinese-style noodle soups.

Is shoyu ramen unhealthy?

As a result, Japanese ramen, like other noodle dishes, has a high fat, carbohydrate, and salt content. Because of its large calorie content, it presents a significant danger of weight gain.

What is the most unhealthy part of ramen?

The problem is highly processed components such as saturated fat and excessive salt levels. They contribute to hyperglycemia, hypertension, heart disease, stroke, and diabetes.

What is the most delicious type of ramen?

Tonkotsu. Instagram. Ready for the most delectable food coma you’ve ever experienced… Shio. Strong sodium game… Miso. Tsukemen is required. Dip ’em, really dip ’em… Instant Ramen Noodles. And there’s no reason you can’t experiment with it a little! Shoyu is one of the six glorious types of ramen. Want. Photographer: @ao. taku

What kind of ramen does Kylie Jenner use?

Kylie Jenner elevates the ordinary instant ramen with garlic, butter, and egg. It’s surprisingly nice, I gotta say! I used the Instant Chicken Ramen cup with peas, peppers, and corn in my meal.

What is the most popular type of ramen?

1. Shoyu ramen: Shoyu ramen is served in a soup base seasoned with soy sauce, often chicken broth. In Japan, this is the most prevalent form of ramen.

Which ramen is most popular in Japan?

Tonkotsu ramen is undoubtedly Japan’s most popular ramen type. Kyushu Jangara Ramen is a well-known chain of tonkotsu ramen eateries in Tokyo. Unlike other tonkotsu ramen, the Kyushu Jangara incorporates large, thick chunks of braised pig belly as well as thin slices of chashu.

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