Kuu Chili: This broth features a milky chicken paitan boiled for eight hours with “chili skin." Also find spicy ground chicken, pork belly in giant chunks, and greens that cook in the broth Read more.
Green Curry Ramen: The zaniest bowl is a green curry ramen that features broth made from pork and dried fish; shrimp and okra lurk in its depths in addition to the usual chashu pork belly. Read more.
X.O. Miso Ramen: Vegetarian and boasts a fishless X.O. sauce made by David Chang, while the curry ramen leaves a tingling in your mouth caused by…Sichuan peppercorns! Read more.
Spicy Miso Ramen: Features a spicy miso broth based on chicken and bonito, with ground pork and sliced pork belly thrown in. Just the thing for a cold winter’s day. Read more.
Go Ramyun: Amazing bowls that feature garlicky brisket in a veal broth, while another is tart and slightly sweet, with a broth something like a chigae and thick slabs of pork belly. Read more.
Tokyo Tsuke-Men Spicy Miso: Spicy miso broth and whole slew of extra ingredients, to be added to the bowl at your pleasure. And the price is slightly less than at other East Village ramen-ya. Read more.
Powdered Snow Miso: Specializing in a choice of miso broths (one with “powdered snow” parmesan on top), you're encouraged to supplement your noodles with added proteins. Read more.
Cold Clam Ramen: Features things like black sesame miso ramen, a well stocked vegetable ramen, and a cold noodle choice of baby clams in a shio broth. Read more.
Shiromaru Hakata Classic: A silken, opaque broth; firm and carefully crafted noodles; and a braised pork belly as good as any in town. Long waits still common. Read more.
Zenbunose Ramen: Specializing in a pork broth, although other options are also available, one is given a choice of two noodle styles, and also a choice of pork fattiness in four increments. Read more.
The E.A.K.: The broth is a combo of pork and chicken, the noodles are firmer and thicker, and spinach has been substituted for the usual scallions with a nifty printed piece of nori. Read more.
Uni Mushroom Mazemen: Jun-Men chased the trend with this bowl of mazemen that featured all sorts of surprising ingredients, including urchin, mushrooms, and pancetta. Read more.
Dark Men: This garlic-infused black sesame broth is rather alarming but it slurps up mellow and porky, with the scallions providing highlights. Read more.
Tsukemen: The soup offers a green snow of scallions and lime juice in a pork-bone broth; the noodles are firm and spaghetti-like Sun noodles. Read more.
Shiro-Obi Classic: The bowls are of compact size, the pork belly nicely fatty, and the delicate noodles prove the perfect weight for the broth. Read more.
Chicken Paitan Ramen: A chicken-pork both, wavy blond noodles like the hair of a '40s matinee queen, a hot-as-shit separately ordered condiment to be used sparingly, and a potential side of avocado. Read more.
Spicy Tonkotsu: Our favorite among the spicy choices is based on pork-bone tonkotsu, and achieves its results with chile oil and black garlic. Read more.
Toroniku Salt Ramen: The deconstructed version features wavy noodles and broth in one bowl, and pork belly and other add-ins neatly arranged on an adjacent plate. Read more.
HinoMaru Ramen: Go wild with Hinomaru’s “New York Style”: two kinds of fish-cake (one with a jovial monkey face) plus their signature “fireball” — a loose meatball of peppery ground pork. Read more.
Tamashii Ramen: Our favorite is the signature bowl, which includes all the trimmings — thick slices of pork belly, and plenty of greens — in a tonkosu that is lighter and less salty than most. Read more.
Shinobi Ramen: A seven-hour shoyu-chicken broth, which spoons up thick and wonderfully slick. It has enough flavor that it totally enlivens the other ingredients, which might be rather dull without it Read more.
Grilled Salmon Ramen: This soup works, mainly by not being too fussy, so that the salmon can shine next to the wavy, wobbly noodles, further flavored with scallions and kelp. Read more.
Tonkotsu Ramen: The noodles were exceedingly solid. They’re available in varying levels of thickness and doneness, and they’re deposited in a tonkotsu broth a little lighter and silkier than most. Read more.
Ganso Shoyu: Their signature bowl features a delicate, soy-and-chicken-based broth, pork belly, Tokyo-style noodles with some tooth to them, and a nice wad of seasonal bitter greens. Read more.
Veggie Ramen: A pale miso thickening with seasonal vegetables such as cabbage, sweet potato, snow peas and corn. Adding a gooey egg helps ramp up the richness. Read more.
