WHAT WE ATE
- Shoyu Ramen, 45/100 (26 Mar 2025, Bras Basah)
- Miso Ramen, 60/100 (26 Mar 2025, Bras Basah)
Okinawa Ramen at Bras Basah Complex is a cozy Japanese eatery known for its variety of ramen and soba dishes. Despite its name, the menu isn’t limited to just ramen—one of the highlights is their selection of mazesoba, or dry soba, where noodles are tossed with flavorful toppings and sauces. They offer several variations of this dish, each featuring different proteins to cater to diverse preferences.
Their ramen selection is also well-received (according to Google Map reviews), with options like Spicy Miso Ramen standing out for its rich broth and generous toppings. Diners appreciate the well-balanced flavors, satisfying portions, and the comforting, no-frills experience. Located within the recently revamped Shifu Food Court, which operates round the clock, Okinawa Ramen provides a great spot for a hearty bowl of noodles for those working in the vicinity.
Shoyu Ramen: 45/100
Noodle: 30/35
The noodles are medium-thin, curly, and highly irregular in shape, with a bright yellow hue. Served al dente, they have a firm, snappy bite rather than a chewy one. Despite their color, there’s no unpleasant kansui taste—just a subtle earthy flavor with a satisfying density.
The shape is reminiscent of classic miso ramen noodles but noticeably thinner. The unexpected density gives them a snappier mouthfeel than their appearance suggests. While they remind me of some shoyu ramen I’ve had in Japan, they’re not quite the same. Given the price point, I wouldn’t expect premium noodles, but these are surprisingly good.
Soup: 10/35
It appears that the base broth for all the ramen is the same, with the chef simply adding different tare for shoyu and miso variations. The soup is cloudy with a beige hue and doesn’t have a strong tonkotsu character. Instead, it leans heavily towards a soy milk-like taste—savory-sweet with a noticeable tangy undertone.
For a shoyu ramen, the expected deep soy aroma is largely missing. The broth is far from the usual clear-based shoyu style, and the overall flavor feels unbalanced and lacking complexity.
Meat: 5/20
The cheapest version includes two paper-thin slices of pork belly chashu. While the fatty part is tender, the leaner section is tough and dry. The flavor is primarily savory with some subtle sweet mid-tones, but the texture leaves much to be desired.
Topping: 0/10
Toppings are extremely minimal:
- The egg is deeply marinated and salty, with a pronounced mirin taste. The yolk is slightly overcooked, throwing off the texture.
- Cabbage bits are sparse, soft, and mushy, failing to add any texture or flavor enhancement.
- Negi is also barely present—dried out, fibrous, and lacking the aromatic quality expected.
Overall: A decent bowl of noodles, but the weak broth, mediocre meat, and lackluster toppings make it an underwhelming shoyu ramen experience.
Miso Ramen: 60/100
Noodle: 30/35
The same noodles are used here—medium-thin, curly, and highly irregular in shape, with a bright yellow hue. Served al dente, they have a firm, snappy bite rather than a chewy one. Despite their color, there’s no unpleasant kansui taste—just a subtle earthy flavor with a satisfying density.
Soup: 20/35
The same base broth is used, but with the addition of miso tare. The soup starts off with a strong savory note, followed by deep earthy sweetness and tangy undertones. While the miso introduces pleasant woody and nutty flavors, there’s also a noticeable ethanol-like undertone.
This is likely due to the miso’s low salt content, measured at just 0.91, which may have contributed to excessive fermentation. While the ethanol-like taste isn’t overpowering, it could be off-putting to some.
Note: Miso is difficult to store in Singapore’s warm and humid climate. If left too long, fermentation can accelerate, breaking down residual sugars and creating an ethanol-like smell and taste.
Meat: 5/20
The same chashu is used here. The cheapest version includes two paper-thin slices of pork belly chashu. While the fatty part is tender, the leaner section is tough and dry. The flavor is primarily savory with some subtle sweet mid-tones, but the texture leaves much to be desired.
Topping: 5/10
Toppings remain minimal:
- The egg is deeply marinated and salty, with a pronounced mirin taste. The yolk is slightly overcooked, affecting the texture.
- Sweet corn is a little dried out and not juicy enough, but the flavor is decent.
- Negi is barely present—dried out, fibrous, and lacking the expected aromatic quality.
Overall: While the miso adds complexity, the ethanol undertone and lackluster toppings prevent this bowl from being a standout miso ramen. But at this price-point, its pretty decent.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
