Full disclosure, I've never enjoyed Shoyu ramen - it ranks low on my list of ramen preferences, but we've been recently experimenting with trying to build a bowl that we could enjoy. Generally, it tends to be very one note with the soy as the dominant and singular flavor that you either love or are indifferent about. Our version uses a double soup, 2 stocks made separately (chicken and 4 fish blend dashi), 2 yr cedar aged soy from Japan, and smoked fish oil