Tucked away amid the industrial landscape of Santa Fe Springs, CA, Hiro Nori Ramen stands as a culinary gem. Though most renowned for its velvety Tonkotsu Ramen, the less discovered Shoyu Ramen is an indulgence that certainly shouldn’t go unnoticed.
At Hiro Nori, the Shoyu Ramen is an experience in its own right. The shoyu-based broth is the pièce de résistance, the base from which all other elements flourish. It emanates a distinctive, heartwarming depth of flavor, expertly balancing traditional Japanese essences with a hint of modern gusto.
The thick, house-made noodles are another star of the dish, harmoniously absorbing the broth’s rich flavors, offering a satisfying, authentic bite. The option to choose between thick or thin noodles adds a layer of personalization to your Hiro Nori Shoyu Ramen experience.
The symphony of toppings—a delectable ensemble of savory pork chashu, vibrant green onions, earthy spinach, sweet bamboo shoots, and crunchy bean sprouts—comes together to create an orchestra of textures and tastes. But let’s not forget the soft-boiled egg, subtly enriching the broth while complementing the other ingredients.
Although located amidst Santa Fe Springs’ pragmatic industrial structures, Hiro Nori Ramen is a delightful culinary diversion. Make no mistake, the Shoyu Ramen here is an under-the-radar treasure, rivalling the fame of Hiro Nori’s signature Tonkotsu Ramen. Its enchanting broth and bespoke noodles reveal an exciting side to Hiro Nori’s ramen repertoire, making it an essential stop on any ramen exploration.
If you are interested in other ramen options at Hiro Nori, you may find these of interest.
If you are looking for a more modern version of the tonkotsu ramen at Hiro Nori, I recommend checking out Nandomo. The same chefs behind Hiro Nori are behind Nandomo.
