When ramen is done right, it’s downright addicting. The Japanese have perfected recipes, but the dish only became popular in the US in the early 2,000s. That’s why finding good ramen can seem somewhat impossible at times, and when you do, you’ve got to share it with everyone. Here’s a brief guide to some of the best ramen across the US.
Table of Contents
First, the basics of Japan’s most famous meal
Ramen is thought to get its name from the type of noodles in the dish. And while getting the noodles just right is essential, for me, it’s all about the broth.
There are four main types of ramen you’re likely to encounter on a menu. All are named for their broth. Shoyu is soy sauce based, Shio is salt-based, Miso is built from soybean paste, and Tonkotsu is a bone broth. There are additional variations inventive chefs have added through the years, but these are the most traditional.
Served with the infamous noodles, ramen is also topped most commonly with a combination of sliced pork, marinated soft-boiled egg, seaweed, green onions, and chili oil. The key to finding your favorite ramen is consistency. As you take yourself on an informal ramen tasting to find the perfect portion, try to order the same style at each restaurant. That way, you’ll get the fairest comparison.
Alright, who’s hungry? If you’re not yet, I bet you will be by the time I’ve shared some of my favorite ramen joints across the country. And yes, they are in order.
High Five in Chicago’s West Loop
Hands-down, this is my favorite ramen – ever. I mean, you have to respect a place that only sells one dish made five ways. Hidden underneath another restaurant in the trendy West Loop and with seating for just 20 at a time are master ramen chefs that inspire 3 hour wait times. It’s worth it.
Their namesake ramen is Tonkotsu, and it comes with a decent amount of spice. You can order it with half spice, no spice, or Kanabo spice. The warning for the last one is in the description on their menu. Foreshadowing sweating and tears, diners are advised to think carefully before ordering. But for those who like it best when it hurts just a little, this baby delivers! It’s my go-to every time.
Despite the heat, you’ll get a good sense of the flavor. The broth is balanced and full, taking on a creamy texture as you mix in the melty yolk from the egg. Crunchy bean sprouts and slivers of green onion add texture to every bite. And the pork practically dissolves it’s so tender.
Every ramen lover should experience High Five at least once. They don’t take reservations, and the wait time quoted is spot on. The line usually isn’t too bad if you can get there ~30 minutes before they open. But if you do have to wait, head upstairs to Green Street Meats for a cocktail (or 10). Just be sure to pace yourself and save room for a foodie experience you’ll be dreaming about weeks later.
Mr. Taka Ramen in NYC’s Lower East Side
NYC is a food mecca in the United States, and with good reason. People from all over the world flock to the city that never sleeps to make their mark. It’s a highly competitive scene for top chefs and a challenge to name a favorite of nearly anything.
Fancy folks will swear by Momofuko and Ippudo. And don’t get me wrong, they’re delicious! But there’s something about a small hole-in-the-wall tucked away in a nondescript neighborhood. It’s almost more exciting when you find one that can hold its own. Maybe I’m just a sucker for the underdog.
What Mr. Taka may lack in size, they make up for in taste. Start with the Pork Belly Buns. The meat is slightly sweet with a hint of spice and folded into a bun so soft, it’s like biting into a cloud. Each bite melts in your mouth, leaving you wishing you’d ordered more. But don’t fill up on appetizers. You’re there for the ramen.
The Tonkotsu broth is velvety and rich – a perfect background for delicate noodles. Complete with seared pork, bean sprouts, scallions, kikurage mushrooms, and fried garlic, each bite is a power combo of texture and flavor. If you’re not a fan of pork, Mr. Taka offers chicken as a topping instead and even a vegan option full of veggies in a broth with soy milk.
The next time you’re in NYC and prefer to spend your time not standing in line or overpaying for comfort food, head to the Lower East Side. Mr. Taka has a seat waiting for you.
Rondo Japanese in Seattle’s Capitol Hill District
Seattle is home base for some of the country’s best Asian food. You can find sushi, pho, bibimbap, and endless other specialties on nearly every block. Ramen is just as prevalent throughout the city, but with a little research, you can tell the truly special apart from the mundane.
Rondo Japanese stood out for the sheer variety on the menu. It’s a great place to go if not everyone in your party is a ramen fan (say wha?!) but still wants to enjoy a good meal. For the more daring, start with the Rainbow Uni Shooter. The complex texture of uni is tempered with a decadent quail egg, briny salmon caviar, and umami soy with rice for a delightful amuse-bouche.
If you’re looking to get a little creative with the main event, this is the place to do it. From curry ramen to soup-less ramen, the chefs concoct delightful deviations.
I highly recommend trying the chef’s daily special. The Spicy Tan Tan ramen is thick and so creamy; it’s like enjoying a true pasta dish you can’t put down. Traditional Shoyu and Miso ramens are also on the menu if you want to compare Rondo Japanese to an old favorite.
Ichiro Ramen Shop! in Dallas’ Medical District
Driving up to this one might have you doubting the strength of my recommendations, but don’t judge a book by its cover. No matter what side of the “true ramen” debate you’re on, they have the style you’re looking for – Tsukemen, Tan Tan, Tokyo Style, Hakata Style – it’s all there.
The classic Tonkatsu, Hakata Style, is decadent and full of umami. You can add or take away a variety of toppings for minimal upcharge too. An extra egg is never a bad addition, and you can even get three additional pieces of pork belly for just $3.
For the seafood lover, try the Spicy Seafood Ramen. It’s packed with shrimp, scallops, mussels, and squid and served in the tonkatsu pork broth for a richness that elevates the seafood. If you really love fish, you can even make it a poké combo.
Ichiro Ramen Shop is one of my favorites not just because the food is so good, but the service is fantastic. Everyone is friendly, and the food comes out promptly. The tables range from traditional four-tops to picnic tables suited for groups and sharing. One word of warning, the parking is a little challenging because they’re perched on a tight corner. Try to get a spot at the end of the lot to prevent getting blocked in.
Homemade! For real, make it at home
If you’ve been wanting to try your hand at making homemade ramen, rest assured it’s easier than it looks. To develop the flavors in each component takes a couple of days, though each step is super straightforward. The hardest part might be navigating your local Asian grocery store for all of the ingredients. Pro tip: things like soy sauce, rice wine vinegar, etc. that you can find at your usual supermarket aren’t any cheaper at the Asian market. Just buy them when they’re convenient!
There are countless videos and recipes online, though I liked this one from Delish. Senior Food Producer June Xie walks you through each step, with video and timeline, to make it nearly foolproof. She’s also got some tricks up her sleeve you can apply to other recipes (I will be boiling eggs the way she taught for the rest of my life).
The best thing about homemade ramen is that you can customize it to your exact preference. Don’t feel like you get enough toppings at the restaurant? Go nuts! Prefer your eggs extra runny? Cut back on boiling time. Feel like mushrooms instead of pork? Sub ’em in. It’s always a good rule of thumb to try the recipe as it’s written the first time and then adjust to your taste the next time around. And seriously, this is so easy, you’ll make it pretty frequently.
The second-best thing about homemade? Leftovers!
Star Noodle in West Maui on Lahaina’s Front Street
Bring a big group when you go to Star Noodle because you’ll want to try one of almost everything, guaranteed. And if you don’t, you will miss out. Alas, the true star of Star Noodle is not ramen, but if you’re craving it between surfing the waves and hiking the volcanos, it’s a delicious option with a gorgeous view.
You won’t have the selection of a traditional ramen shop, but the Hapa Ramen is made with a traditional pork broth and layered with flavor. Black garlic chili oil brings out a roasted nuttiness to complement the shredded roast pork. Red miso is also mixed in the broth for salt to balance an extra gooey egg. Star Noodle does everything well, so don’t be afraid to add them to your list of ramen stand-bys.
Star Noodle was made for sharing, and share plates can be adjusted to accommodate any number of people in your party, so don’t hold back. The Steamed Pork Buns are perfect. The Miso Salmon melts like butta’ leaving behind nothing but umami. The Tempura Shrimp is lightly kissed with batter before being fried to a delicate crunch. The Ahi Avo is bright and refreshing between richer bites. And you really can’t go wrong with anything else either.
The restaurant does have “noodle” in the name, so feel free to sample them all. The Singapore Noodles are a family favorite. Super thin vermicelli noodles are tossed with chicken, shrimp, bean sprouts, and cilantro in a super light curry sauce. The flavor is elusively intriguing, making it hard to put the chopsticks down. The Pad Thai is traditional without swimming in sauce, and the Garlic Noodles are made from a mix of fresh and fried garlic that’s addicting. Just don’t plan on getting too close to anyone later in the evening.
Choose your own (ramen) adventure
No matter where you’re from, if you find yourself on the lookout for the savory comfort of ramen in some of America’s biggest cities, check these guys out. And if you’ve got a recommendation from your own hometown, please let me know!
