Top Ramen dishes in Toronto

The signature bowl: rich milky pork broth darkened with charred garlic oil that adds a roasted, smoky depth on top of the creamy base

A deeply savory broth that defies its plant-based origins, layered with umami from fermented and roasted ingredients, served with springy noodles and thoughtful toppings

The flagship bowl: milky, collagen-rich pork bone broth with thin straight noodles, two slices of chashu, and a soft-boiled marinated egg — the clearest expression of what Kinton does best

The flagship tonkotsu bowl — milky pork bone broth with chashu, seasoned bamboo shoots, and green onion; the broth is the strongest part of the menu

The signature bowl — creamy pork bone broth with thin straight noodles, chashu, and green onions; the broth is rich without being heavy

Rich, milky pork bone broth with firm noodles and chashu pork — the benchmark bowl the restaurant is built around

The house signature — milky pork bone broth that's been simmered long enough to go opaque, topped with chashu pork, soft-boiled egg, bamboo shoots, and seaweed

The signature bowl — creamy tonkotsu base finished with black garlic oil that adds a smoky, roasted depth the standard broth lacks

Rich, milky pork-bone broth with a deep umami backbone, springy noodles, chashu, soft-boiled egg, and nori — the dish the kitchen is known for

The house signature: a milky-white, deeply savory chicken broth with a velvety mouthfeel from hours of high-heat extraction, topped with tender chashu chicken and soft-boiled egg

The backbone of the menu — rich, properly developed broth with noodles cooked to order; the tonkotsu-style variants draw the most repeat visits

House ramen bowls form the backbone of the menu — expect rich broth, properly chewy noodles, and classic toppings including chashu and soft egg

The same rich pork bone base with house chili paste — adds heat without masking the depth of the broth underneath

A kombu-and-vegetable dashi base with the same yuzu brightness as the original — one of the more honest vegan ramen executions in the city, not just the meat bowl minus the meat

Japanese-style ramen with a developed broth; not the main identity of the restaurant but well-regarded enough that the dual concept works

The house ramen draws regulars back — broth is richer than most izakaya versions, which typically treat noodles as an afterthought

A warming bowl likely offered as a late-night closer — broth-based and filling, typical izakaya comfort food

Warm, fatty broth with noodles — a reliable secondary option that rounds out the menu beyond cutlets