I'm a big fan of pho, but I've never had ramen I thought could compare to pho's complexity. The ramen I've eaten in traditional Japanese restaurants has always seemed overly salty and none too sophisticated. After reading a recent article in "Budget Travel" magazine (see link below), however, I'm wondering if I've been to the wrong restaurants. The writer also confessed not to have "gotten" ramen until he sampled its many varieties in Tokyo and found one he really enjoyed (and subsequently became obsessed with). I'd be interested in hearing from hounds who have extensively sampled both pho and ramen. Does good ramen achieve the same complexity that good pho does, especially with regard to its broth?