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Ramen is really a noodle soup dish that originally made its way from China to Japan when the country reopened its borders through the Meiji Restoration. The dish has been refined and improved to this extent in the last century that it has almost overshadowed its original Chinese cousins ??on the world stage. The world of ramen is fairly complicated which article will systematically classify the various styles of ramen that are common in Japan with their various soup flavors, broth types, meats, and accompanying toppings.hio Ramen. Shio means salt which is traditionally how ramen soup is flavored. All Western broths would be considered to be of the Shio type. The salt will not alter the appearance of the broth and therefore the Shio soup is commonly light and limpid in color. Shio flavored soup will are generally a little more salty compared to the other types. More Information hoyu Ramen. Shoyu means soy sauce which is the next oldest kind of flavor. Rather than salt, a sauce obtained from the fermentation of soybeans can be used to make the broth salty. This sauce isn't your regular table soy sauce, but typically a particular sauce with additional ingredients prepared according to a secret recipe. Broth for Shoyu is the only type that tends never to contain pork. Shoyu soup is also usually clear, but it is dark in color and sweeter than Shio soup.iso Ramen. In newer times, miso paste in addition has been used to give ramen broth its savory flavor. If miso can be used, it is immediately evident as the soup will be opaque. Shio or Shoyu flavored soups just accentuate the flavor of the broth below, while miso leaves a fuller and much more complex taste in the mouth as it also has a strong flavor.onkotsu Ramen. Technically it's not a real flavor since it contains salt or soy sauce. It really is made by boiling ground pork bones (ton = pork, kotsu = bones) for 12-15 hours until all of the collagen has dissolved in the broth like jelly (details here). The effect is really a rich whitish soup distinct enough to consider Tonkotsu as another fourth flavor of Ramen. To be clear, the application of pork bones will not automatically imply that the soup is of the Tonkotsu type. If the pork bones are boiled whole for a comparatively shorter period, the result is merely normal pork broth.