For the Shoyu Ramen (AUS $13.80), Taro makes an entirely different broth using chicken, vegetables, and various dried seafood. The soup is seasoned with his secret aged shoyu blend. The finishing touch is a spoonful of aromatic oil made of pork fat that releases the essence of green onions and dried scallops when warmed by the soup.
The noodles are wavy and slightly thicker than the Tonkotsu Ramen noodles.
Shoyu Ramen is most popular in Tokyo and surrounding central areas of Japan and often has a clear broth, but Taro’s shoyu soup is almost opaque, full of flavor and goodness from the ingredients. I should also point out that Taro does not use any MSG or artificial flavor in his ramen, which means he’s pretty much a lone rebel in the world of ramen.