The Sapporo-style miso ramen broth boasts more than twenty ingredients, including three types of umami-boosting miso, plus a piquant seven-pepper spice blend. En savoir plus .
For starters, try the special, pickled Asian vegetables (Chinese broccoli, beets, daikon radish) dusted with horseradish shavings or the peanutty Brussels sprouts, browned to an immaculate crisp. En savoir plus .
Before giving Downtown Brooklyn its own killer ramen den, owner Harris Salat was a food writer, whose culinary crush on Japan was well documented in the The NY Times, Saveur and his own cookbooks. En savoir plus .
Those in the know order the Totto Spicy Ramen, made with deeply flavored chicken broth and good, springy noodles delivered daily from Soba Totto across town. En savoir plus .
Try the Stamina Soba, which combines savory and briny seaweed-bonito stocks and features pork belly, scallion and a plump ginger-chicken meatball. It’s one of our #100best dishes and drinks of 2011. En savoir plus .
This no-frills ramen spot—with plenty of seats to spare for a procession of NYU students and Japanese regulars—is a solid backup plan for anyone who doesn't want to wait for a table at nearby Ippudo. En savoir plus .
Hokkaido-born chef Akira Hiratsuka ferments his noodles for 48 hours, which lends the strands a wild, funky character that marries well with the briny shio broth. En savoir plus .
The Hakata Tonkotsu is cooked with pork bones in the broth 'til they release their marrow, giving it a "creamy consistency that rivals milk, melted butter, or gravy." In other words: It's delicious. En savoir plus .
Recommended dishes: Gyoza; Kyushu, miso, sesame, seafood, sutamina and vegetable ramen; garlic noodles. En savoir plus .
Owner Hiroshi Kubo grew up eating ramen in Tokyo, but spent 6 years in Fukuoka, where he fell in love with the tonkotsu broth. He seeks to combine his favorite types of ramen into an original NY style En savoir plus .
Souen specializes in macrobiotic, vegan and vegetarian Japanese food; there is a gluten-free option for almost every dish on the menu. En savoir plus .
While tonkotsu is most commonly associated with Japan's Hakata region, Terakawa has its roots in Kumamoto, a nearby prefecture known for its slightly milder variation on the style. En savoir plus .
Tsukemen is also referred to by the name dipping noodles; rather than being combined in one bowl, the noodles and toppings are served on the side, then dipped with chopsticks into the broth. En savoir plus .
Sapporo is known as the birthplace of miso ramen. According to lore, the variant was invented in 1955, when a customer asked a chef to add some noodles to his miso-and-pork soup. En savoir plus .
This pop-up ramen joint takes over the kitchen at midtown sushi restaurant SEO from 11pm to around 2am each night. En savoir plus .