This Queens, New York-based franchise recently opened a location in Eagan. Kyuramen’s chasu (braised pork belly) is barrel-cooked in a special marinade, making it ultra-tender; there are veggie and chicken options on the menu too. Save room for matcha pudding or cherry blossom jelly.

Tori Ramen has two locations: Mod, cozy Tori 44 in North Minneapolis, and the original Tori St. Paul, where servers whisk steaming bowls of ramen to tables in the vintage interior of an old train car. “Tori” means “bird” in Japanese — this restaurant specializes in pork-free ramen, offering rich chicken, duck, and vegetarian broths. These beautifully layered bowls don’t lose an ounce of flavor, though. The salted, citrus-based ramen shakes things up with a lightly tangy broth. Tori is also one just a few local spots offering gluten-free bowls, with rice noodles and no soy sauce.

St. Paul’s Ishita ramen sits on a restaurant-dense stretch of University Avenue. Brick walls, industrial decor, and a decorative wall of soup spoons keep the focus on the food. The crispy chicken ramen features a crunchy breaded cutlet, sliced cabbage, black mushrooms, pickled ginger, green onion, and corn. The shoyu broth is flecked with red pepper flakes and spicy chili oil for an extra boost of flavor.

Though Masu’s sustainably-sourced sushi and small-bite robata are its claims to fame, don’t miss the ramen either. The tonkotsu curry ramen is a standout: It features slices of crispy pork tenderloin, steamed Chinese broccoli, and a hazy, porky broth with an added flavor spike of fragrant curry. Masu has locations in Northeast Minneapolis, Apple Valley, and the Mall of America. Play some Japanese arcade games after dinner, while you’re at it.

Ramen Kawae is a newcomer to Minneapolis’s North Loop Galley. The restaurant describes itself as “A little noodle shop emerged out of a desire to keep pushing the creativity of Japanese cuisine” — chef Tuan Hoang’s broths are meaty and rich, an ideal base for fatty pork belly and umami-packed mushrooms. Some of the ramen selections even come with chewy dumplings floating in the broth. Pair a bowl with the crispy karaage, a must.

Ramen Shoten serves a rare chicken-based broth at Eat Street Crossing, Nicollet Avenue’s new food hall. Chef John Ng of Zen Box Izakaya is behind this menu, which also offers a chili garlic chashu and a creamy mushroom miso ramen. Pull up to the stand-and-slurp bar and pair a bowl with beef gyoza.

A trendy Uptown restaurant and the first sake brew pub in the United States? Moto-i has everything, from a generous happy hour to rooftop dining overlooking the bustling Lyn-Lake area. First-timers should sample the classic ramen, which features both pork belly and shredded smoked pork shoulder. Moto-i uses Tokyo-style straight noodles, and the shoyu broth is embellished with a drizzle of chili oil, then topped off with a poached egg, nori shreds, and a heap of scallions.

Tenka is tucked away on Lake Street, right next to Stella’s Fish Cafe. The ramen here is built on densely flavorful broth. The spicy miso is a crowd favorite: It stars springy noodles, fiery pork miso broth with an extra dose of chili pepper flakes, and a little funk from fermented bean paste. It’s all topped off with crumbles of ground pork, corn, a soft-cooked egg, and scallions.

Warm wood paneling on Kyatchi’s exterior welcome diners to an unpretentious experience in Minneapolis’s Kingfield neighborhood. Another spot for sustainably sourced sushi, the handful of ramen offerings here are served piping-hot. Kyatchi’s signature ramen stock uses a light chicken broth — it’s topped with seared pork belly, a soft-cooked egg, green and yellow onion, and earthy bamboo shoots.