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The soup of ramen noodles found most often in Tokyo is seasoned by Shouyu or soy sauce.(shown in the picture of "Typical appearance of ramen" and two pictures below.) Soy sauce is a basic seasoning for Japanese cuisines like sukiyaki. It is used also as a dipping sauce for sushi and sashimi.
There are two other kinds of seasonings used for Ramen, Shio & Miso.

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Shouyu taste ramen will turns Shio ramen.

Shio is "salt". Then Shio Ramen is Ramen seasoned by salt, which makes the soup remained clear. However, it is rare to find ramen shops to season the soup only by salt. Instead, they create salt based sauce using stock of seafood. In last 2-3 years, Shio Ramen has been getting so popular, that more and more ramen shops started introducing Shio Ramen in their menu.

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Shouyu taste ramen will turns Miso ramen.

Miso ramen is seasoned by Miso paste, which is made by crushing boiled soybeans and adding salt and Koji(malted rice which act as a yeast) made from rice, wheat, barley or beans. Miso varies by regions even within Japan, and there are numerous numbers of kinds.So, shop's selection of miso influences the taste of Miso Ramen.
Miso ramen was introduced by the shop named "Ajinosanpei" in Sapporo for the first time. Then it flourished in Sapporo and became the specialities there. The characteristic of Miso Ramen born in Sapporo is that it is topped with pan-fried vegetables. Nowadays, not only ramen shop of Sapporo Ramen, but also other shops introduced their original Miso Ramen.

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