there are hundreds of varieties of ramen across japan. here are the four broth-based styles you're most likely to see in america. shoyu: soy sauce-based and the most common style. specialty of tokyo. miso: yes, that miso (and not vegetarian-by a long shot). specialty of sapporo. shio: the lightest ramen style, made from a variety of dried seafood and seaweed. specialty of hakodate. tonkotsu: a belly buster with a broth made from long-cooked pork bones. specialty of kurume.