It’s official, says Eater: We’ve hit a new level of ramen saturation. To help you navigate the crowded market, the site has put together a map featuring 19 notable ramen shops around the United States—from New York City to Portland, Minneapolis to Austin.
American ramen can came in all sorts of styles these days. Some chefs, like Top Chef winner Paul Qui, experiment frequently with toppings and soup bases. At Chicago’s Oiistar, there’s even a pozole-based noodle soup complete with pico de gallo, as well as a French onion soup version accompanied by melted cheese.
Still, it’s the traditional versions based on a pork stock that remains the most common.