The best ramen in Miami to slurp a deliciously umami bowl of comfort food

This 1-800-LUCKY food hall ramen stand, which recently replaced the former ramen spot, comes courtesy of Chef Bryant Gallegos, formerly of L.A.'s Petit Trois and L&E Oyster Bar. Here, he's doing ramen, Japanese sandos, rice bowls and Taiyaki ice cream.

What to order: The signature is the Brisket Shoyu Right, featuring a spicy yuzu shoyu broth, Ajitama egg, scallions and bamboo shoots.

Shimuja began as a Miami Beach pop-up before finding a permanent home in Broward County. Luckily for us here in Miami, it found a second home at the Julia & Henry’s food hall, where chef Keiichi Maemura serves the ramen he ate in his hometown of Kagoshima. 

Time Out tip: The ramen here starts with one of four broths—pork, fish, chicken or veggie—and then includes a laundry list of ingredients that make these some of the most topping-packed ramen bowls in town.

Dania Beach’s InRamen specializes in Chinese ramen, not the Japanese spin-off we’re all more accustomed to. Here, the Chinese soba (or wheat noodles) are pulled, stretched and formed by hand on the spot. Slurp the noodles dry or get them in one of 10 different soup varieties—like tonkotsu broth and a vegan mushroom in a light shiitake brew.

What to order: Decadent crispy pork goes surprisingly well with the otherwise vegan broth.

Yes, it’s dumplings in the name of this downtown spot, but the ramen is what brings all the boys to the yard. These are bowls of very special ingredients—not your typical tonkatsu you can find anywhere. Think Sapporo ramen with miso, fried veg and ground pork.

What to order: The mushroom and vegetable ramen comes with a deeply flavorful black garlic. 

Masaharu Morimoto, who made a name for himself in fine dining and then became internationally known on “Iron Chef,” went more casual with his Wynwood concept, which is headlined by traditional bowls of ramen. 

What to order: While the ramen includes red curry and miso, the tonkotsu here benefits from a long-simmered broth and barbecued pork that gives it a smoky, rich decadence.

This Brickell is known for staying open late and satiating many a drunk diner with some of the tastiest broth in town. The menu here is short and to the point: pick a protein (shrimp, chicken, pork belly, wagyu) add a side dish or appetizer (dumplings, steamed buns, salad) and finish off with a drink. Ramen arrives heaped into an oversized bowl filled with pulled noodles, sliced hard-boiled eggs and veggies. 

Time Out tip: Go to Momi knowing this isn’t your cheap college meal: Ramen here will cost you upwards of $30, which is steep for a bowl of soup but sharing is encouraged.

Broward County export GoBistro’s Wynwood location serves a thick, pork-bone tonkotsu broth that sticks to your mouth after you’ve swallowed the noodles. The selection of hot buns and Gangnam Wings with ginger soy sauce are also popular here.

Time Out tip: It’s one of the richer ramens you’ll try, so if you’re headed here late at night just know there’s a good chance you’ll feel it in the morning.

For sheer variety and reasonable prices, you’d be hard-pressed to top Ichimi. Its two locations, the Gables and Midtown, offer stuff not usually seen on noodle shop menus. The curry ramen is a smooth and spicy fusion of Southeast Asian and Japanese cuisines.

What to order: The summer spiced ramen adds a tangy house hot sauce for a flavor you won’t find elsewhere.

In Japan, broths are what set ramen shops apart. Assuming that’s also the case in Miami, Shokudo should stand well above the rest with some of the richest, most complex broths in the city. 

What to order: This is one of the few spots you’ll find a kombu/shitake broth, a tangy stock made from sea kelp served with chashu pork and nori fish cakes in the signature shoyu ramen.

Before noodles became a craze in Miami—and the rest of America—there was Moshi Moshi, which has been serving steaming bowls of ramen for over 20 years. In addition to the original South Beach location, there are now outposts in MiMo and Brickell with massive menus that, while sushi-heavy, offer five types of ramen.

What to order: The spicy kimchi ramen

If you’ve got the late-night munchies after your fourth or fifth Japanese whiskey at Baby Jane, you don’t need to go far to find something to soak up the drinks. 

What to order: Get a double dose of post-consumption cuisine with the shiro kombu ramen, where chicken broth and ramen noodles are topped with another late-night favorite: fried chicken.

You can never go wrong in a ramen house filled with college students, right? Especially if that college is the University of Miami, where the students can probably afford to eat at places that don’t serve up the biggest bowls of ramen in the city for about two-to-three dollars less than elsewhere. 

Time Out tip: You’ll find a selection of pork, chicken or chicken-and-miso broths if you’re looking for something a little lighter.