Michi Ramen’s claim to fame is the seemingly infinite amount of customization you can get, essentially a choose your own adventure, except with hot soup. You can pick the type of broth (shoyu tonkotsu, miso tonkotsu, shio chicken, shiitake vegetable, or then the jungle, a lemongrass tonkotsu). You can pick the broth thickness (light, regular, or stout). You can even pick the protein (pork belly chashu, diced lean pork, spicy ground pork, or diced chicken). And then you can basically select whichever toppings you want, from pickled mustard greens to blackened garlic oil. 

You might think that this degree of customization might lead to a substandard product, but they’ve been at this for years and have somehow figured out how to deliver a consistent and solid bowl of ramen, down to the perfectly cooked ajitama and onsen eggs, even for takeout.  

The Highland and South Lamar locations are only open for takeout and delivery, but their Spicewood Springs spot inside Asia Market is open for dine-in.

Raphael Brion