Hinodeya’s bestselling ramen is its house ramen, the Hinodeya Ramen, made with whole wheat noodles and flavored with dashi, scallops, and pork oil.
San Francisco’s cutest Japanese bodega doesn’t just offer rare craft beers and specialty snacks; you can also order food to go (try the combo of a half-bowl of miso ramen and the store’s well-known omusubi, or rice balls).
Ramen is typically made with a meat- or fish-based broth, but Ushio doesn’t leave plant-based eaters out of the fun. The Vegan Lover is packed with mushrooms, bamboo, corn, and nori.
Shoyu, or soy sauce-based ramen broth, is a specialty of Tokyo and known for a savory, deep flavor that isn’t as heavy as many other ramen broths. Try this version, which also includes chicken stock in the base.
Ramen Underground makes its own spicy take on the classic shoyu ramen with a version spiked by the heat of fiery habaneros.
One of the special things about the menu at Torraku: the ability to customize the type of garlic and the cut of pork featured in each bowl of ramen.
One of the standouts at this noodle spot in La Lengua is the Black Edition Ramen, which features double-thick ramen noodles—a specialty here—as well as Hakata tonkotsu broth, fermented black garlic oil that’s been roasted with bincho charcoal, garlic chips, wakame, and a five-spice soy sauce egg.
A less expected but equally delicious way to enjoy ramen: Added into kimchi-jjigae, the tangy Korean pork and kimchi stew.
