WHAT WE ATE
- Ginger Shoyu Ramen, 90/100 (23 Aug 2025, Orchard Plaza)
- Creamy Rich Tonkotsu Ramen, 80/100 (23 Aug 2025, Orchard Plaza)
Ramen Soshiji (らーめん そしじ) is a new entrant at Orchard Plaza (#03-42), adding an intriguing mix of styles to the Orchard Road ramen circuit. The shop rotates between robust iekei ramen, heavy-hitting Jiro-style bowls, and a few seasonal specialties, but what really stands out is its ginger shoyu ramen—a Nagaoka-style bowl that’s rarely seen even in Japan, let alone Singapore. Alongside that, you’ll also spot familiar staples like Hakata tonkotsu, making it a flexible stop whether you’re craving something hearty, nostalgic, or a little unexpected.
For ramen fans in Singapore, especially those chasing lesser-seen regional varieties, Soshiji feels like a quiet but deliberate addition to the Orchard dining mix. Walk-ins only, open at lunch and dinner—it’s a casual, easy option if you’re hunting for best shoyu ramen or tonkotsu ramen Singapore without straying far from Orchard Road.
Ginger Shoyu Ramen: 90/100
Noodle: 35/35
Medium-thick and curly, these noodles arrive with that classic mochi mochi bounce—chewy, springy, and deeply satisfying to slurp. The bite is taut and consistent, with the slight resistance of a well-executed medium-hydration noodle.
Flavour-wise, there’s a grounded earthy wheat note that doesn’t just sit in the background but actively complements the shoyu broth. It pulls in the soup without losing its own character, achieving the balance you look for in a strong noodle pairing.
Soup: 30/35
The broth opens with the pronounced aroma of chicken oil—rich and inviting. Beneath that is the deep, savoury resonance of shoyu, layered with a warming ginger note that threads through the body of the soup without overwhelming it.
The finish leaves a clean, tangy echo of soy that lingers just long enough. What makes this broth compelling is its simplicity—it doesn’t rely on theatrics. Instead, the flavours build gradually with every sip, wrapping you in comfort. Balanced, warming, and perfectly tuned, it’s one of the most impressive renditions of shoyu ramen you’ll find in Singapore.
Meat: 15/20
The chashu comes in a medium-thick slice, cut from lean meat with just a touch of fat. Texture is firm, requiring some chew, though it’s not tough and pulls apart without resistance.
Flavour-wise, the pork has a natural robustness, slightly savoury with a faint bitter undertone that adds intrigue. While enjoyable, the cut leans a little dry in parts. A touch more juiciness or a fattier balance would have elevated it further.
Other Toppings: 10/10
The toppings are minimal yet deliberate, staying authentic to the Nagaoka style where this ramen finds its inspiration:
- Soft fluffy seaweed — light but full of umami, an unmistakable signature.
- Spinach — vegetal and fresh, providing a palate-cleansing lift.
- Naruto fish cake — chewy with a clean sweetness, both decorative and functional.
- Negi — adds a mild piquant note, though the portioning could be more generous.
- There’s doubanjiang, minced garlic and kombucha ginger on the table tray if you need some extra toppings. The konbu ginger in particular is rather tasty and a good addition if you want a salty kick
Each element is purposeful, never distracting from the broth’s clarity and depth.
Summary
This bowl captures the essence of Nagaoka-style ginger shoyu ramen, striking a balance between warmth, clarity, and depth of flavour. The noodles are perfectly matched to the broth, the toppings are authentic, and the soup itself carries the kind of understated complexity that makes you want to keep going back for more.
It genuinely reminded me of the ramen I had at legendary Aoshima Shokudo in Nagaoka
Creamy Rich Tonkotsu Ramen: 80/100
Noodle: 30/35
Thin, straight Hakata-style noodles, ordered soft and executed with precision. Despite the softer cook, they retain a pleasant snap at the core, giving each slurp a satisfying bite. The mouthfeel balances delicacy with resistance—proof that “soft” doesn’t have to mean limp.
Flavour-wise, the noodles carry a clean nutty wheat taste, present without being distracting. Importantly, there’s no unpleasant alkaline note, allowing the broth to shine through without interference.
Soup: 30/35
The broth begins savoury and meaty, yet avoids the heavy-handed porkiness that some tonkotsu bowls lean into. The mid-body reveals a nutty sweetness, rich but not cloying, creating a creamy mouth-coating texture.
Toward the finish, a spicy aftertaste emerges—warming at first, but building into a lingering burn at the back of the throat. While enjoyable initially, the spice accumulates and eventually overshadows the more subtle notes of the broth. It’s a layered soup with strong fundamentals, though the balance tips just slightly too far into heat by the end.
Meat: 15/20
The chashu arrives in a medium-thick slice of lean pork with a modest edge of fat. Texture is firm and requires some chew, but it breaks apart without toughness.
On flavour, the pork has a natural robustness, savoury with just a whisper of bitterness that adds character. That said, the cut tends to run a touch dry. A fattier slice or more even marbling would have lifted the texture and juiciness to match the richness of the broth.
Other Toppings: 5/10
Minimal toppings are included in the bowl itself:
- Spicy chilli sauce — portioned to your preference, but contributes most of the heat that dominates the finish.
- Negi — fresh, crunchy, and aromatic, offering sharp bursts of piquancy though limited in layering impact.
Fortunately, the table tray provides reinforcements:
- Doubanjiang for savoury spice,
- Minced garlic for pungent depth,
- Konbu ginger for a salty, pickled kick that complements the broth especially well. The ginger, in particular, stands out as an addition worth exploring.
Summary
A solid bowl of tonkotsu that leans creamy, nutty, and spicy without succumbing to greasiness. The noodles are executed with care, the broth has depth, and while the chashu and toppings could use refinement, the overall experience remains satisfying. For those who enjoy their tonkotsu with an extra layer of heat, this bowl delivers.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
