Over the years of eating ramen in Singapore, I’ve come to realise that most ramen restaurants deliver more or less the same quality, regardless of the style they offer. That’s why I’m always on the lookout for places that deliver a genuine “wow” factor. I may have found one of them at Ramen Soshiji.
Every ramen restaurant has its signature dish, and at Ramen Soshiji, the Ginger Shoyu Ramen and Hakata Tonkotsu Ramen truly steal the show.
The Hakata Tonkotsu Ramen ($11.80++) was probably one of the best bowls of tonkotsu I’ve had in Singapore. You can customise it to your liking — I went for medium-firm noodles, no chilli sauce, and added a ramen egg for an extra $2.80. The thin, chewy noodles were perfectly al dente and incredibly smooth to slurp. The porky broth, though slightly thinner in body, carried a wonderfully aromatic, fragrant quality that I loved. It reminded me a lot of Ippudo’s broth, just a touch lighter.
The real star, however, was the egg. I was so glad I ordered it. It was the best ramen egg I’ve ever had. The white was soft and tender, while the yolk was pure heaven — golden, runny, velvety, rich, and packed with umami. A true 10/10 egg yolk.
I also ordered the Ginger Shoyu Ramen ($13.80++) – which was their mainstay signature, and added an egg, curious to see what made it special. It lived up to the hype. Beyond the usual yellow noodles, the toppings included seaweed, spinach, naruto (fishcake), and a generous spoonful of ginger — a unique combination.
The soup was the standout element. I never expected ginger to elevate a shoyu broth to such heights. It tasted clean and delicate, with the ginger giving it a salty yet refreshing lift that made finishing the entire bowl effortless. The other components were more familiar, but the noodles stood out for being chewy and smooth, and the spinach had a pleasant slight crunch.
One of Ramen Sohshiji’s signature side dishes is their homemade Siew Mai ($10++). It arrives in a classic dim sum basket with three pieces. What truly stood out was the taste: juicy, meaty, and sweet, with delicate hints of ginger. The texture wasn’t my favorite, though—the dumplings broke apart a little too easily when I picked them up with chopsticks. Still, the delicious flavor more than made up for it.
Ramen Soshiji may not be a hidden gem anymore, but it offers a distinctive take on shoyu ramen that’s worth seeking out. The intimate size of the shop, the bar-style seating, and the Japanese music playing in the background only enhances the feeling of being in a proper Japanese ramen joint.
Ratings:
Noodle: 7.5/10
Soup: 8.5/10
Ambience: 8/10
