This cozy noodle shop, which opened in 2010 and has additional locations in Midtown, Boston, and Taipei, brings ramen back to its Chinese origins with a chicken-pork broth, wavy blond noodles, a fiery condiment called extreme rayu that should only be used occasionally, and possibly a side of avocado. When you arrive, if there is a line, add your name to the list by the front door.
The Theater District’s touristy location and facetious name make it unlikely that the ramen will be any good. Unexpectedly though, it is, and the order is delivered quickly to your table for a few dollars less than many ramen shops. The spicy beef ramen is a marvel, with thick noodles, a real zap from the spice paste placed in the middle (some of which can be removed to modify the level of heat), and a sizable amount of beef that may leave you craving more noodles.
Earlier this year, Kyu Ramen in Flushing attracted attention for having one of the best designed outdoor dining pavilions in the city, complete with separate rooms for each table. Straight or wavy noodles are available on the ramen menu, and among the dozen options are some fringe bowls. There are other options on the menu besides ramen, such as omurice, which completely encloses a portion of fried rice in a thin omelet. This dish is one of our favorites, the mega, which includes both sliced pork and shrimp in a pork broth.
This bowl of mazemen from Jun-Men, which debuted in 2015 during the uni craze, follows the trend with a variety of unusual ingredients like urchin, porcini butter, and pancetta. One of the smaller ramen shops in the city, it is furnished with blond wood and has an open kitchen. Not to be missed are the vegetarian ramen with maitake mushrooms and pickled mustard greens, as well as the spicy miso ramen with pork shoulder.
I would have to respond yesyesyes to this oddly named place (isn’t one “no” enough?). This restaurant from the Her Name Is Han empire specializes in yakitori skewers and other Japanese small plates, but the ramen selections stand out for their carefully considered preparations. Shio paitan features the most calming chicken broth that has been emulsified, along with pork and chicken slices that have been flavored with crispy shallots.
E Ramen, like the other Japanese chains that have flooded this vast ramen market, A. K. offers a distinctive viewpoint and a mindset that could be characterized as extreme self-confidence. The noodles are firmer and thicker and spinach has been used in place of the customary scallions in the dish’s signature bowl, which also features a broth that combines pork and chicken. You won’t be able to forget where you are eating thanks to a cool printed piece of nori bearing the name of the establishment.
This West Village rising star wants to raise the bar for Korean ramen, also known as “ramyun.” The incredible gochu ramyun includes thick slices of pork belly, a fiery red broth resembling chigae, and wiry, firm noodles that are similar to those found in packaged ramen. Many people mistake the exterior of this small restaurant for the diner in Edward Hopper’s “Nighthawks.” ”.
Perhaps this is the ramen restaurant you’ve been looking for—a neighborhood joint unaffiliated with a large chain and tucked away in the heart of the Village. Its seven regular bowls (shio, shoyu, and tonkotsu), one dry ramen, killer fried chicken as an appetizer, and vegetarian options all feature all three broths. Even though the curry ramen, a frequent special, is well-regarded, our favorite is the straightforward, chicken-based shio broth. It comes with a variety of add-ins and resembles a hot noodle salad.
Karakatta, a chic establishment close to the NYU campus with neon lighting as an accent, specializes in fiery ramen dishes. Although there are three cold ramen options available, each of which is quite delicious in and of itself, there are some non-spicy bowls available as well. However, the spicy ginger stamina, which is infused with fresh ginger and chile oil, is the restaurant’s standout dish. There are five levels of heat; “two flames” is frequently deemed to be sufficiently hot, even by fans of spicy food.
The noodle soups at Tatsu, our first location of an LA ramen chain, are a breath of fresh air. Merchandising names like “old skool,” “soul,” and “hippie” are impressive in and of themselves. The broths are generally made with pork and have stronger flavors than usual. The thickest chicken broth you’ve ever tasted is found in Cheeky ramen, which also releases delicate citrus notes. There are garlic presses available if you want to intensify the flavor even more. The noodles are wiry and firm.
Ramen Misoya in the East Village encourages you to add extra proteins to your noodles, such as lovely miniature pork cutlets and tempura shrimp, if you ever feel like a bowl of ramen doesn’t quite add up to a full meal. They contribute immeasurably to the pleasure of the meal.
At Izakaya NYC, a single dish on its eclectic Japanese pub menu should suffice as ramen; do not expect a full menu of it. That dish is mentaiko cream ramen, which is increasingly common on Japanese menus these days. It has a swirling nest of ramen made with plenty of saline cod roe and cream, which gives the noodles a lovely pale orange hue. The Sicilians might have invented this dish, but they didn’t.
This established East Village ramen restaurant opened long before Ippudo, and it treats its ramen with just as much seriousness. It also hasn’t shied away from innovation, as evidenced by this trendy meal of deconstructed ramen in the Tokyo style, which comes with a spicy miso broth and a variety of additional ingredients that can be added to the bowl at your discretion.
At the tiny Greenpoint ramen shop Wanpaku, which hides the “secret” cocktail lounge Hidden Pearl in its depths, you can find the most opulent bowl of ramen, undoubtedly the meatiest. The beef rib ramen has a huge, bone-in rib as its focal point; it’s almost too much beef to eat in one sitting, but it’s not always on the menu. Other excellent ramen soups include miso beef and spicy pulled pork.
The Lower East Side’s handsome but small ramen-ya, founded by two Japanese friends, is renowned for its extensive menu and numerous add-on options. Every bowl is an adventure, even the spicy miso ramen, which includes ground pork and sliced pork belly along with a miso broth made of chicken and bonito.
This noodle shop, owned by Tokyo ramen expert Shigetoshi Nakamura, is unlike anything else in the Lower East Side. He skates on the edge of the ramen pond by making his own noodles in the basement and experimenting with the genre. The X. O. miso ramen is vegan, and boasts a fishless X. O. sauce.
If you love chile, you can’t help but be impressed by the growing popularity of ramen that has been infused with hot peppers. Instead of the typical chile-infused miso, this restaurant serves Kuu chili, a milky chicken paitan that was boiled for eight hours with “chili skin.” You’ll also find there chunks of spicy pork belly, chicken that has been ground, and greens that have been cooking in broth. This tiny Financial District ramen-ya’s menu features items that are uncommon at restaurants of a similar caliber, such as beef ramen in a miso broth with garlic chips and butter.
Five years ago, this Japanese import arrived in Bushwick with a thud, landing in a dusty industrial area and causing long lines to form right away. There are two dining rooms in the establishment, one of which allows you to eat by yourself in a small carrel like in a university library. The noodles, though, are exceedingly solid. They come in a variety of thicknesses and donenesses, and are deposited in an uncommonly light and silky tonkotsu broth. Two Manhattan branches.
There are nine ramen bowls available at Kogane, some of which include snow crab and lobster along with house-made noodles. The food on the menu has a tendency to be unusual, like the parco ramen, which features a whole pork chop in an unbelievably rich curry broth. There is a second location in Chelsea in addition to the charming Brooklyn Heights location.
Right across the street from the Pratt Institute in Clinton Hill is this swinging sushi restaurant on the first floor of a condo building. The ramen is excellent with a few unexpected formulations, and the sushi is above-average. With sausages and Spam as optional add-ins, the spicy version of ramen B is flavored with copious amounts of chile paste in a potent tonkotsu broth.
Mokbar offers eight bowls of ramen in three locations: one in Brooklyn and two in Manhattan. These bowls are made from a Korean perspective, so they are heartier and packed with more food. A prime example is army budae, which is thought to have originated from a doctored meal made up of leftovers from U S. soldiers. It adds various types of meat, similar to what you might find on a meat-lover’s pizza: Spam, pork belly, bacon, and little sausages, with grated cheddar cheese as a final touch.
Given its Park Slope location, this vendor of dumplings and noodles is a few dollars less expensive than you might anticipate, and the menu has a few pleasant surprises. One is a ramen variation made with dan dan noodles. Because the broth is made from beef bones, it may make you think of pho, but the level of spice is higher and the center is topped with a substantial amount of ground pork, which increases the meatiness. Watch for nifty lunch specials.
This Vancouver-born Park Slope ramen shop offers ramen noodles in a variety of firmness levels and broths in a variety of densities. A vegan dish with a rich broth laced with sesame oil, in which sesame seeds and scallions float in abundance, deserves special mention. Deep-fried and sliced tofu add to this unique bowl.
Long a favorite of NYU students, Ramen Setagaya, an established East Village ramen shop, recently opened a new location in Industry City’s Japan Village food court. One was the so-called Mt. Fuji ramen, whose pink broth featured a parmesan mountain peak and was described on the menu as “tomato espuma,” It’s really good, but in a good way it made me think of tomato soup rather than ramen broth.
With two noodle styles—thin, straight, and white, and thick, curly, and yellow—this hidden gem in Harlem offers an astounding variety of ramen, both dry and wet. The spicy tonkotsu, which is based on a pork-bone broth packed with chile oil and black garlic, is our favorite and sets your mouth on fire with kimchi in just one bowl.
Zurutto, an Upper West Sider since 2016, is conveniently located close to the express 72nd Street stop and uses chicken broth in the majority of its bowls, though sesame seeds and oil may occasionally be added. The broth of the renowned Zurutto kuro ramen includes miso, corn, bean sprouts, cabbage, and both sliced and ground pork. A vegetarian soy milk miso ramen and a curry ramen are also offered.
This very serious ramen shop on Astoria’s main drag is known for its creamy 17-hour Hakata-style tonkotsu broth, which dominates the menu. If you want to go all out, order it “New York Style” with two types of fish cakes, one of which has a cheery monkey face, as well as its signature “fireball,” a loose meatball made of peppery ground pork that dissipates into the soup as the flavor explodes.
This cozy noodle shop, which opened in 2010 and has additional locations in Midtown, Boston, and Taipei, brings ramen back to its Chinese origins with a chicken-pork broth, wavy blond noodles, a fiery condiment called extreme rayu that should only be used occasionally, and possibly a side of avocado. When you arrive, if there is a line, add your name to the list by the front door.
The Theater District’s touristy location and facetious name make it unlikely that the ramen will be any good. Unexpectedly though, it is, and the order is delivered quickly to your table for a few dollars less than many ramen shops. The spicy beef ramen is a marvel, with thick noodles, a real zap from the spice paste placed in the middle (some of which can be removed to modify the level of heat), and a sizable amount of beef that may leave you craving more noodles.
Earlier this year, Kyu Ramen in Flushing attracted attention for having one of the best designed outdoor dining pavilions in the city, complete with separate rooms for each table. Straight or wavy noodles are available on the ramen menu, and among the dozen options are some fringe bowls. There are other options on the menu besides ramen, such as omurice, which completely encloses a portion of fried rice in a thin omelet. This dish is one of our favorites, the mega, which includes both sliced pork and shrimp in a pork broth.
This deep, narrow restaurant on the outskirts of Koreatown specializes in Tokyo comfort food, including a variety of ramen made with what it describes as a tonkotsu broth made in Tokyo. Many of the bowls go on strange but endearing tangents. An illustration of this is the smoked dashi ramen, which starts with the broth and then adds fish oil and clams for an amazing flavor medley. Noodles made on the premises are another plus.
Momosan, which has locations in Seattle and Waikiki and is run by Iron Chef Masaharu Morimoto, gives the genre some glitz. There are six options, including a dry version of dan dan noodles, but tan tan is the best. It provides a hot, porky, sesame-flavored broth that is also flavored with scallions and cilantro. The bowl is suggested for those who enjoy a little spice but not the intense heat found in the majority of spicy ramen bowls. The noodles are firm and spaghetti-like Sun noodles.
This bowl of mazemen from Jun-Men, which debuted in 2015 during the uni craze, follows the trend with a variety of unusual ingredients like urchin, porcini butter, and pancetta. One of the smaller ramen shops in the city, it is furnished with blond wood and has an open kitchen. Not to be missed are the vegetarian ramen with maitake mushrooms and pickled mustard greens, as well as the spicy miso ramen with pork shoulder.
I would have to respond yesyesyes to this oddly named place (isn’t one “no” enough?). This restaurant from the Her Name Is Han empire specializes in yakitori skewers and other Japanese small plates, but the ramen selections stand out for their carefully considered preparations. Shio paitan features the most calming chicken broth that has been emulsified, along with pork and chicken slices that have been flavored with crispy shallots.
E Ramen, like the other Japanese chains that have flooded this vast ramen market, A. K. offers a distinctive viewpoint and a mindset that could be characterized as extreme self-confidence. The noodles are firmer and thicker and spinach has been used in place of the customary scallions in the dish’s signature bowl, which also features a broth that combines pork and chicken. You won’t be able to forget where you are eating thanks to a cool printed piece of nori bearing the name of the establishment.
This West Village rising star wants to raise the bar for Korean ramen, also known as “ramyun.” The incredible gochu ramyun includes thick slices of pork belly, a fiery red broth resembling chigae, and wiry, firm noodles that are similar to those found in packaged ramen. Many people mistake the exterior of this small restaurant for the diner in Edward Hopper’s “Nighthawks.” ”.
Perhaps this is the ramen restaurant you’ve been looking for—a neighborhood joint unaffiliated with a large chain and tucked away in the heart of the Village. Its seven regular bowls (shio, shoyu, and tonkotsu), one dry ramen, killer fried chicken as an appetizer, and vegetarian options all feature all three broths. Even though the curry ramen, a frequent special, is well-regarded, our favorite is the straightforward, chicken-based shio broth. It comes with a variety of add-ins and resembles a hot noodle salad.
Karakatta, a chic establishment close to the NYU campus with neon lighting as an accent, specializes in fiery ramen dishes. Although there are three cold ramen options available, each of which is quite delicious in and of itself, there are some non-spicy bowls available as well. However, the spicy ginger stamina, which is infused with fresh ginger and chile oil, is the restaurant’s standout dish. There are five levels of heat; “two flames” is frequently deemed to be sufficiently hot, even by fans of spicy food.
The noodle soups at Tatsu, our first location of an LA ramen chain, are a breath of fresh air. Merchandising names like “old skool,” “soul,” and “hippie” are impressive in and of themselves. The broths are generally made with pork and have stronger flavors than usual. The thickest chicken broth you’ve ever tasted is found in Cheeky ramen, which also releases delicate citrus notes. There are garlic presses available if you want to intensify the flavor even more. The noodles are wiry and firm.
Ramen Misoya in the East Village encourages you to add extra proteins to your noodles, such as lovely miniature pork cutlets and tempura shrimp, if you ever feel like a bowl of ramen doesn’t quite add up to a full meal. They contribute immeasurably to the pleasure of the meal.
At Izakaya NYC, a single dish on its eclectic Japanese pub menu should suffice as ramen; do not expect a full menu of it. That dish is mentaiko cream ramen, which is increasingly common on Japanese menus these days. It has a swirling nest of ramen made with plenty of saline cod roe and cream, which gives the noodles a lovely pale orange hue. The Sicilians might have invented this dish, but they didn’t.
This established East Village ramen restaurant opened long before Ippudo, and it treats its ramen with just as much seriousness. It also hasn’t shied away from innovation, as evidenced by this trendy meal of deconstructed ramen in the Tokyo style, which comes with a spicy miso broth and a variety of additional ingredients that can be added to the bowl at your discretion.
At the tiny Greenpoint ramen shop Wanpaku, which hides the “secret” cocktail lounge Hidden Pearl in its depths, you can find the most opulent bowl of ramen, undoubtedly the meatiest. The beef rib ramen has a huge, bone-in rib as its focal point; it’s almost too much beef to eat in one sitting, but it’s not always on the menu. Other excellent ramen soups include miso beef and spicy pulled pork.
The Lower East Side’s handsome but small ramen-ya, founded by two Japanese friends, is renowned for its extensive menu and numerous add-on options. Every bowl is an adventure, even the spicy miso ramen, which includes ground pork and sliced pork belly along with a miso broth made of chicken and bonito.
This noodle shop, owned by Tokyo ramen expert Shigetoshi Nakamura, is unlike anything else in the Lower East Side. He skates on the edge of the ramen pond by making his own noodles in the basement and experimenting with the genre. The X. O. miso ramen is vegan, and boasts a fishless X. O. sauce.
If you love chile, you can’t help but be impressed by the growing popularity of ramen that has been infused with hot peppers. Instead of the typical chile-infused miso, this restaurant serves Kuu chili, a milky chicken paitan that was boiled for eight hours with “chili skin.” You’ll also find there chunks of spicy pork belly, chicken that has been ground, and greens that have been cooking in broth. This tiny Financial District ramen-ya’s menu features items that are uncommon at restaurants of a similar caliber, such as beef ramen in a miso broth with garlic chips and butter.
Five years ago, this Japanese import arrived in Bushwick with a thud, landing in a dusty industrial area and causing long lines to form right away. There are two dining rooms in the establishment, one of which allows you to eat by yourself in a small carrel like in a university library. The noodles, though, are exceedingly solid. They come in a variety of thicknesses and donenesses, and are deposited in an uncommonly light and silky tonkotsu broth. Two Manhattan branches.
There are nine ramen bowls available at Kogane, some of which include snow crab and lobster along with house-made noodles. The food on the menu has a tendency to be unusual, like the parco ramen, which features a whole pork chop in an unbelievably rich curry broth. There is a second location in Chelsea in addition to the charming Brooklyn Heights location.
Right across the street from the Pratt Institute in Clinton Hill is this swinging sushi restaurant on the first floor of a condo building. The ramen is excellent with a few unexpected formulations, and the sushi is above-average. With sausages and Spam as optional add-ins, the spicy version of ramen B is flavored with copious amounts of chile paste in a potent tonkotsu broth.
Mokbar offers eight bowls of ramen in three locations: one in Brooklyn and two in Manhattan. These bowls are made from a Korean perspective, so they are heartier and packed with more food. A prime example is army budae, which is thought to have originated from a doctored meal made up of leftovers from U S. soldiers. It adds various types of meat, similar to what you might find on a meat-lover’s pizza: Spam, pork belly, bacon, and little sausages, with grated cheddar cheese as a final touch.
Given its Park Slope location, this vendor of dumplings and noodles is a few dollars less expensive than you might anticipate, and the menu has a few pleasant surprises. One is a ramen variation made with dan dan noodles. Because the broth is made from beef bones, it may make you think of pho, but the level of spice is higher and the center is topped with a substantial amount of ground pork, which increases the meatiness. Watch for nifty lunch specials.
This Vancouver-born Park Slope ramen shop offers ramen noodles in a variety of firmness levels and broths in a variety of densities. A vegan dish with a rich broth laced with sesame oil, in which sesame seeds and scallions float in abundance, deserves special mention. Deep-fried and sliced tofu add to this unique bowl.
Long a favorite of NYU students, Ramen Setagaya, an established East Village ramen shop, recently opened a new location in Industry City’s Japan Village food court. One was the so-called Mt. Fuji ramen, whose pink broth featured a parmesan mountain peak and was described on the menu as “tomato espuma,” It’s really good, but in a good way it made me think of tomato soup rather than ramen broth.
Ivan Ramen, Lower East Side
If you’re looking for a classic, we suggest the Tokyo Shoyu ramen, or if you’re trying to go all out and love garlic, the Triple Pork Triple Garlic Mazemen is as decadent as it sounds. We can recommend Ivan Ramen’s entire noodle menu when it comes to what you should get while there.
Where: 25 Clinton Street, New York
Even though this cash-only establishment has been around for a while, it is still worthwhile. Choose your broth (there are 12 options, divided between pork broth, chicken broth, pork & chicken broth, miso, vegetable, and spicy), then your noodles (thick, thin, wavy, whole wheat, or bean). It’s wonderfully simple.
Where: 536 E 5th St
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The most popular Korean brand NongShim makes a wide variety of noodles, like most manufacturers. The Spicy Pot-au-feu Flavor, however, was the best of the few I tried. It has a flavorful broth that is complex and spicy, substantial dehydrated vegetables, and chewy noodles. I couldn’t stop eating these.
Mike Satinover also said he liked this original version of Nissin’s chicken ramen with an egg on top. The retro-looking maroon-and-orange packaging looks as cool as one of Beyoncé’s latest Ivy Park spotswear drops. But the noodles inside are lackluster—at least compared with all of the other delicious ramens I tried; perhaps they would be improved with the egg. These may have a nostalgia factor for some. But the noodles are soggy, grainy, and taste strongly of wheat. The broth is a watery, murky brown; there’s no glistening oil here.
4. Tomonori Takahashi, founder and CEO of Jinya Ramen Bar restaurants, email, April 20, 2020
In a bind, Simply Ramen author Amy Kimoto-Kahn prepares these Nissin Raoh noodles in this flavor, which are comparatively simple to locate in shops or online. These come with a separate packet of oil and seasoning, so the broth appears a little bit richer, she said. Although it lacks the density of homemade tonkotsu, the tonkotsu is well-flavored, not overly salty, and even appears to be homemade due to its creamy white color. The noodles have good elasticity. ”.
11. At the time of publication, Nissin Chicken Ramen Noodle cost $20 for five packages, or about $4 each.
FAQ
Which brand of ramen noodles is best?
- Mama – Creamy Tom Yum. …
- Nongshim – Shin Ramen. …
- Indomie – Mi Goreng. …
- Nissin Cup Noodle – Curry. …
- Paldo – Jjajangmen. …
- A-Sha Momofuku Collab – Soy & Scallion Noodles. …
- Maggi – Masala. …
- Maruchan Gold – Soy Sauce.
What is the number 1 ramen in the world?
1 Ramen (Tsukemen) Tomita’s tsukemen is just as good as you would expect. It’s the pinnacle of tonkotsu gyokai (pork and fish tsukemen).
What is the most delicious type of ramen?
- Shoyu. Want. Photo: @ao._taku / Instagram. …
- Tonkotsu. Prepare for the most delightful food coma you’ve ever had.
- Shio. Sodium game strong. …
- Miso. Need. …
- Tsukemen. Dip ’em, dip ’em good. …
- Instant Ramen Noodles. Hey, there’s no reason you shouldn’t experiment a little with it!
