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Palatte Take
“Soybean tofu, sesame sauce.”
Edamame Tofu
“People love the umami, delicate, fresh.”
Gochu Bowl Veggie
Gochu Gang
“A vibrant, plant-powered rice bowl loaded with seasoned vegetables and Korean-spiced goodness — proof that vegetarian can be just as loud and satisfying as the rest of the menu.”
Connected by intense umami richness and bright clean freshness
Spring Onion
Ramen Kingdom
“Freshly sliced spring onions that add a peppery, aromatic brightness and a pop of color that wakes up every element in the bowl.”
Double Spicy Chicken Ramen
“Twice the fire in a lighter chicken base creates a surprisingly nuanced inferno that spice-lovers will find hauntingly delicious.”
Connected by intense umami richness
Amêijoas à bulhão pato
Portugália Tasca
“Tender clams steamed open in a fragrant bath of olive oil, garlic, lemon, and fresh coriander — a dish so quintessentially Lisbon it practically teleports you there.”
Spinach
“Briefly blanched and vibrantly green, these spinach leaves bring a clean freshness that lifts even the heaviest, most indulgent broth.”
Black Fungus
“Silky, slightly chewy wood ear mushrooms that add an earthy, textural dimension and a subtle depth that devoted ramen heads know to always add.”
Bamboo Shoots
“Crisp, lightly fermented menma bamboo shoots that cut through the richness of the broth with a bright, tangy crunch that serious ramen lovers consider essential.”
Connected by bright herbal freshness and bright clean freshness
Double Spicy Soy Ramen
“A scorching shoyu broth with double the chili that somehow still lets the fermented soy complexity shine through the heat — the boldest bowl on the menu.”