Top Ramen dishes in Seattle

Hokkaido-style salt-based pork broth — milky, delicate, with chashu, bamboo, and a pickled plum garnish

Pork-bone broth simmered into a viscous, milky base topped with chashu, soft-boiled egg, and scallions

Milky-white pork bone broth, thin Hakata noodles, chashu, and scallion — the benchmark order

Signature pale, milky tonkotsu broth seasoned with salt — gentler and silkier than typical heavy tonkotsu

Soy-based broth with chicken and pork backbone, lighter and cleaner than the tonkotsu

Pork-bone broth with chashu, soft egg, and scallions over thin straight noodles

Pork-bone broth simmered until creamy, topped with sliced chashu, kikurage, and a soft egg

Soy-based broth with chashu pork, soft egg, and springy house noodles

Long-simmered pork-bone broth with chashu, soft egg, and scallions over fresh noodles

Pork-bone broth ramen — the house base across Tanaka's locations and the most-ordered bowl

The house tonkotsu with a chili oil top layer that builds heat without overwhelming the broth

Soy-forward chicken-and-pork broth, a lighter alternative for non-tonkotsu drinkers

Hokkaido miso-based broth — richer and earthier than the shio

Soy-based broth ramen — slightly darker and more savory than the shio

Same tonkotsu base finished with soy tare — deeper and saltier than the shio

Heartier miso broth variation with the same chashu and noodle foundation

Sesame-spicy tantan-style broth with ground pork; the second-most-ordered bowl

Soy-based clear broth, lighter and saltier than the tonkotsu

Miso-based broth with chili oil and ground pork, a punchier alternative to the tonkotsu

Classic creamy pork-bone broth with chashu, egg, and bamboo shoots — a dependable house build