Not long ago, most people knew only one type of ramen — the kind served in a styrofoam cup. Today, ramen has been elevated to cult status, with critics parsing the pros and cons of authentic Japanese soup and its many New Age takes. In South Florida, a few restaurants offer exceptional ramen — from traditional offerings of the pork-bone broth like tonkotsu of Japan's Kyushu region to the hearty miso ramen of Hokkaido. But at Nori Thai, the ramen isn't just soup — it's a meal, served in giant white ceramic bowls topped to the brim with a pork- or seafood-infused broth and mounds of chewy-soft crimped Japanese noodles. Ramen options include the basic tonkotsu, a sesame-and-garlic-oil-infused broth topped with fatty chunks of chashu pork, large cuts of broth-infused bok choy, tender tendrils of bean sprouts, sheets of seaweed, tender corn kernels, half a boiled egg, and flavorful slices of kikurage mushroom. A Thai green curry ramen means noodles are simmered in a fresh basil and fish-infused green curry sauce before serving, then paired with bamboo, zucchini, red bell peppers, and the fresh catch of the day. A spicy version marries a Thai broth with lime, fish sauce, fried garlic, crushed peanuts, cilantro, and scallions before it's topped off with shrimp, scallops, squid, and mussels. The best ramen Nori produces, though, is its spicy miso ramen, a tonkotsu broth flavored and thickened with a spicy bean paste for a kick of heat, then finished with all the appropriate tonkotsu accoutrements.