This westside spot is known for its customizable ramen choices that include three different noodle options, choice of tonkotsu, shoyu, or miso broth and toppings such as pork chashu, shrimp tempura, black garlic oil, tofu, and kimchi.

Reopened in 2013 by chef Wayne Kageyama (who learned how to make ramen in Japan), Ramen Tatsu specializes in tsukemen ramen with the broth served separately from the noodles, a thicker soup base meant for dipping, and chewier noodles. Diners can also order fried or curry rice, kimchi, or seared chasiu on the Tatsu menu.

Chinatown’s Monta serves kurume-style tonkotsu ramen served in a pork broth and soy sauce directly from Japan. Monta offers thin, unrisen noodle bowls, with common menu options of miso and shoyu ramen. Toppings include dried seaweed, takana mustard leaf, and shredded green onions. Cold noodle ramen is on the menu as well, made with pork charshu, tomatoes, egg, cucumber, and bean sprouts.

Tokyo-style ramen, all made from scratch, comes at the hands of this ramen restaurant in Chinatown. Customers can watch the process inside the open kitchen. Shio (salt) or shoyu (soy) dishes are both created with a chicken-based broth, the tonkotsu with a pork-based broth, and the chashu don features braised pork with shredded seaweed and egg over rice. Extra toppings include $1 selections of bamboo, seaweed, and tamago.

Chinatown’s Izakaya Go is known for its late-night reverse happy hour from 10 p.m. to 2 a.m. and its spicy poke ramen. Other ramen favorites include miso ramen, shoyu ramen, and tonkotsu ramen. Izakaya Go also serves udon and sushi plus sake, wine, cocktails, and Japanese beer.

KoKoRo Ramen’s fried Brussels sprouts served with chipotle mayo may be even more popular than the restaurant’s namesake dish, but that’s no reason not to try both. After devouring the addictive appetizer, diners can order ramen with chicken or pork broth and thin or thick noodles. Speciality ramens include basil tonkotsu ramen, vegetable ramen, and black garlic ramen topped with fried whole garlic.

Jinya Ramen Bar has pork, chicken, and vegetable broth options with a variety of topping choices such as fresh garlic, poached egg, or chicken wonton. Thick, thin, spinach, and gluten-free noodles are all available, as well as vegan ramen.

Originally based in San Francisco, Ramen-ya inside the Grand Bazaar Shops serves lemon shio, shoyu, miso, and spicy miso ramen. The restaurant is also a popular spot for takeout bento boxes.

The star of the show here is the eponymous fukumimi ramen, a pork-based ramen with thin noodles, seaweed, boiled egg, and an ample amount of pork chashu. Add corn, extra egg, extra chashu, or bamboo sprouts for an upcharge.

Yokohama-style Japanese ramen restaurant Hana Ramen serves both a popular meat lover ramen with pork belly, ground pork, pork back, and chicken broth and a vegan miso ramen with spinach noodles and cabbage. Diners can also order the ominously named jigoku ramen (aka hell ramen), which is made with extra spicy miso, shoyu dare, and pork belly.

This might be the best place to take ramen novices since the menu easily instructs diners to first pick their choice of broth between shoyu, tonkotsu, miso, or vegetarian, then their desired spice level ranging from original to fire, and finally, a choice of any extra toppings such as ground pork, bamboo shoots, or black garlic oil to name a few. Try the miso ramen with medium spice for the perfect amount of a delicious kick. This restaurant comes from the team behind local favorites Monta Ramen in Chinatown.

Chef John Chien Lee of Soho SushiBurrito and Soho Japanese Restaurant added ramen to his portfolio with the opening of this stylish spot in the southwest. Diners can order ramen a la carte or opt for an appetizer and ramen combination. Ramen choices include Sapporo butter miso, black garlic tonkotsu, and tskukemen dipping ramen with wood ear mushroom. Appetizers such as edamame, agedashi tofu, and garlic kale are all priced at $3.95.

Land tonkotsu ramen with chashu, kikurage, green onion, menma, and nori, go spicier, make it tonkotsu miso, or even order cold ramen at Omoide. Diners can even grab extra toppings such as ajitama (egg), menma (bamboo shoot), and more.

The self-proclaimed “World’s Best Ramen House” in Henderson serves ramen with customizable spice levels ranging from original to extreme. Signature ramen options include black soybean sauce and pork belly, tonkotsu broth with pork back rib, and vegetable broth with fried vegetables.

This ramen restaurant in Henderson specializes in stir-fried ramen in vegetable, shredded char siu, chicken, beef, or seafood going for $10.95 to $14.95. Traditional ramen spans from tan tan with cold noodles in a spicy broth and tsukeman in a tonkotsu broth to vegetable or kimchi and seafood or crispy chicken. Teriyaki ton, shredded char siu, and Hakata-style niko soba ramen round out the soups. Customers can add 15 toppings such as fish cake, egg, cabbage, bean sprouts, green onion, corn, bamboo shoots, nori, kimchi, fried tofu, and more for $1 to $3.