Particularly tonkotsu, which basically has fat emulsified into it. My understanding is that ramen was originally a workman's meal -- inexpensive and calorie rich food for laborers.

As a lover of both pho and ramen I feel I can compel with you on the crispy factor - like pho is more for a jungle - and also on the food coma factor of ramen - a meal for the monsoons, perhaps - but nevertheless need to point out to you that there are also crispy ramens, with sprouts/lime/mint/japaleno, too.

In fact there is no ‘one ramen’, it has to be said; there are regional variants where the “scrap food” of the area is used as the decoration to the base, where a noodle and boiled-meat leftover soups/stock are combined …

I have very sleepy pho’s in my neighborhood, also .. just sayin’. Both are great, you’re right, they are a wonderful branch of food.

Best pho I had was in Tokyo, thinly sliced raw wagyu melted into the soup. Though theres as many ramen styles as there are cities in Japan, some style would likely suit you.