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 En savoir plus .
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. En savoir plus .
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! En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
Dark Men: This garlic-infused black sesame broth is rather alarming but it slurps up mellow and porky, with the scallions providing highlights. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
Spicy Tonkotsu: Our favorite among the spicy choices is based on pork-bone tonkotsu, and achieves its results with chile oil and black garlic. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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 En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
