Noodles & Toppings:
Shōyu ramen traditionally has greens, scallions, and nori, but one staple you won’t usually find? A soft boiled egg. That runny yolk can throw off the balance of the broth, so a lot of chefs opt to leave it out. Instead, stick with with chatsu pork as a topping, or chicken, like Valencia does at Ani Ramen. Noodles are normally on the thin side, but wavy to get some extra broth flavor into your slurp. If you’re really looking to make sure you eat your greens, Takahashi suggests brussels sprouts as another great add-on.
Sapporo Black has a malt profile that’s just as complex as a shōyu broth, Marcus says. It’s got a dark roast flavor that can tango with the umami deliciousness of the broth, and an extra layer of sweetness that tastes like dried berries. That smidge of sugar, with the salt of the broth, is almost like eating kettle corn, according to Marcus.