A bowl of Hiroshima Ramen is built on a soy sauce and pork bone broth, with straight noodles and simple toppings such as chashu pork, bean sprouts and green onions. Here is what each part brings to the bowl, so you know what you are tasting.
The broth
The soup combines pork bone stock with soy sauce. The result is savory and rich but not heavy, lighter than a creamy tonkotsu and deeper than a clear soy sauce soup.
The noodles
Straight noodles that pick up the broth well. Lift them up, let them cool for a second, and slurp: in Japan, slurping is perfectly polite.
The toppings
- Chashu: tender slices of braised pork.
- Bean sprouts: add crunch and freshness.
- Green onions: a sharp, fresh finish.
- Ajitama (on Ajitama Ramen): a soft-boiled egg marinated in a soy-based sauce, pictured above.
Which bowl to order
- Hiroshima Ramen (¥1,030): the classic bowl.
- Ajitama Ramen (¥1,180): the same bowl with a marinated egg.
Prices are tax included, as of October 2026.
Where to try it
Hiroshima Ramen Momiji, on the 2nd floor of HIRODEN etto, directly connected to Miyajimaguchi Ferry Terminal. Open 11:00–19:00 (last order 18:30). See the Hiroshima Ramen Guide.
Frequently Asked Questions
What is Hiroshima Ramen broth made from?
Pork bone stock combined with soy sauce.
Is Hiroshima Ramen spicy?
No. It is not spicy.
What is the egg on top?
On Ajitama Ramen, it is a soft-boiled egg marinated in a soy-based sauce.
