Best of Boston

How does Harvard Square newcomer Bosso stand apart in a town saturated with ramen joints? First, with its broth: the house tonkotsu is prepped with both chicken and pork bones, a double dose of collagen that ups the umami factor. Second, with the flavor profiles of its tasty bowls: the “umami” is enhanced by black garlic; sour “sanmi” benefits from tomatoes and green shiso; the salty “enmi” is brightened by yuzu; and the spicy vegan bowl is spiked with red chili oil. We’ll take one of each, please.