Top Ramen dishes in Boston

Miso base spiked with chili oil — the cold-night go-to

Rich pork-bone broth with chashu and a soft-boiled egg — a workable filler at the end of a small-plates meal

Jiro-style: thick wheat noodles in heavy pork-bone broth under a mound of bean sprouts and fatty chashu

Deeply savory miso broth with chashu, bean sprouts, corn, and house-made wavy noodles — the dish that built the reputation

Long-simmered pork-bone broth that's milky and rich, with chashu pork, soft egg, and green onion.

Rich pork-bone broth with chashu, soft egg, and bamboo over springy noodles

Fri/Sat-only ramen program (Toro Bar) that draws a dedicated crowd — rich, late-night-fortifying bowls

Creamy pork-bone broth with chashu, soft egg, and wood-ear mushroom over straight noodles.

Long-simmered pork broth with chashu and a soft-boiled egg - the menu's most-ordered bowl.

The house tonkotsu with chili oil layered in for a slow, warming heat that doesn't bury the pork flavor.

Rich pork-bone broth ramen reflecting Chang's Japanese training — comforting, deeply flavored

The standard tonkotsu pushed forward with chili oil and ground pork — the kitchen's most-ordered spicy bowl

Rich pork-bone broth with chashu, soft egg, and noodles — a standard ramen option done competently.

Rich pork-bone broth with chashu, soft egg, and chewy noodles

Pork-bone broth bowl from the kitchen side of the tavern menu