Chef Teiichi Sakurai's One Arts Plaza hotspot Tei-An is unanimously the city's best Japanese restaurant, which means that it makes a damn fine bowl of ramen.
There are at least 10 different iterations of the popular noodle soup on this menu, but each starts with the strong foundation of a pork broth that has simmered for hours, chashu and tare-soaked eggs.
If you're not interested in something hot, try the iced ramen that the Les introduced this summer.
There are only three versions of the soup here, including a traditional tonkatsu bowl and soy sauce-based shoyu ramen, but the flavors are far from pedestrian.
Be sure to try the broth before adding any sriracha or other spice -- sometimes the soup is spicier than you think it's going to be.
Kazy's may very well be Dallas' best-hidden bowl of ramen. Order a few sushi rolls to share with your lunch date and a steaming bowl of noodles for one of the city's best cheap lunches.
The broth at Chino Chinatown is relatively traditional, but instead of being topped with thinly sliced brisket or pork belly, you'll find a pile of Mexican barbacoa over the springy and fresh noodles.
Instead of the traditional soft-boiled egg, you'll find a perfectly poached version in Nova's ramen.
The ramen at Old Taro in Richardson is a mix of traditional flavors and experimental new versions of the centuries-old dish.
Ramen isn't exactly something you would expect to see at a barbecue restaurant, but leave it to Chef Tim Love to find a way to make it work.
