Ramen is a Japanese noodle dish.
Shio (“salt”) ramen is probably the oldest of the four and is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed.
Tonkotsu (“pork bone”) ramen usually has a cloudy white colored broth.
Shōyu (“soy sauce”) ramen typically has a brown and clear color broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce.
Miso ramen is uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup.