Shoyu ramen is unique due to a bold umami and salty flavor that is light, dating back to soybeans fermented with wheat since the 16th century.
With the lighter body of a shoyu broth, my top choice is a Blanc de Blancs Champagne. It has high acid, minerality, and bready umami flavors.
For shoyu ramen, a nice Prosecco could be an alternative option if Blanc de Blancs is unavailable, as both deliver flavors to complement the broth.
Bubbles in a sparkling wine help cleanse the palate, especially when paired with ramen that has a hint of spice, enhancing the dining experience.
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