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A bowl of ramen topped with scallions and chashu pork
Ramen from Ichiran
Alex Staniloff/Eater

26 Bowls of Ramen to Chase Away the Chill in NYC

Eater's senior critic recommends both no-frills and fanciful varieties of the noodle soup

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Ramen from Ichiran
| Alex Staniloff/Eater

Fall’s first frost is almost upon us, marking the unofficial beginning of ramen season. This New York City phenomenon, kindled in its current form by Momofuku Noodle Bar in 2004, has faithfully stuck with us, and the city’s enthusiasm for the carefully made wheat noodles in a pork, chicken, or vegetarian broth has only grown. New variations have continued to appear since the last edition of this list almost a year ago. And you won’t be surprised to hear one can now enjoy a bowl while sitting outside, at least until the end of October.

A surprisingly high percentage of our ramen establishments have weathered the COVID-19 storm, with a few exceptions that include the Kuro Obi Kitchen chain, which will hopefully reopen at some point, and the branch of Kogane in Chelsea. (The Kogane in Brooklyn Heights remains open.) Why have ramen-ya fared so well? Perhaps because these noodles are a fundamental comfort food, soothing in times of stress. And stress is something we currently have plenty of.

Here are 26 of the city’s tastiest and most interesting bowls.

Note: This is an updated version of a map originally published in 2016.

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Note: Restaurants on this map are listed geographically.

1. Spicy tonkotsu at Jin Ramen

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3183 Broadway
New York, NY 10027
(646) 559-2862
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This gem in Harlem (there’s another branch on the Upper West Side) provides an astonishing range of ramen, both dry and wet. One deploys a Thai green-curry soup, while another sets your mouth aflame with kimchi. Our favorite among the spicy choices, spicy tonkotsu, is based on a pork-bone broth, and achieves its ends with chile oil and black garlic. Outdoor dining. Order online.

Bright red tonkotsu broth with a black sheet of nori in a white bowl Robert Sietsema/Eater

2. Kuro ramen at Zurutto

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142 W 72nd St
New York, NY 10023
(212) 498-0022
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An Upper West Sider open since 2016 and conveniently located near the express 72nd Street stop on the IRT, Zurotto deploys a chicken broth in most of its bowls, sometimes modified with sesame seeds and oil. The signature Zurutto kuro ramen dumps both ground pork and sliced pork into the broth, along with miso, corn, bean sprouts, and cabbage. Also included on the menu is a curry ramen and a vegetarian soy milk miso ramen. Outdoor dining.

A tangle of ramen noodles with pork chashu in a black bowl Robert Sietsema/Eater

3. HinoMaru ramen at HinoMaru

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33-18 Ditmars Blvd
Astoria, NY 11105
(718) 777-0228
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The focus of the menu at this very serious ramen joint on Astoria’s main drag is a creamy 17-hour tonkotsu broth, better than most. Have it with the traditional additions, or better yet, go wild with HinoMaru’s signature “New York Style”: two kinds of fish cake (one with a jovial monkey face) plus its signature “fireball” — a loose meatball of peppery ground pork that subsides into the soup as the flavor explodes. Order online. Outdoor dining.

A bowl of noodles with a fish cake sticking out that features a picture of a monkey’s face... Robert Sietsema/Eater

4. Totto Ramen Hell's Kitchen

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464 W 51st St
New York, NY 10019
(646) 596-9056
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Founded in 2010, this intimate noodle parlor in western Hell’s Kitchen, with further locations in Midtown, Boston, and Taipei, takes ramen back to its Chinese roots, with a chicken-pork broth, wavy blond noodles, a hot-as-hell separately ordered condiment called extreme rayu to be used sparingly, and a potential side of avocado. Outdoor seating.

A bowl of ramen with a side of avocado Robert Sietsema/Eater

5. Dark men at Tabata

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540 9th Ave
New York, NY 10018
(212) 290-7691
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The garlic-infused black sesame broth is rather alarming when it first hits the table at Tabata — one of the most adventuresome and inexpensive ramen joints in town — but it slurps up mellow and porky, with the scallions providing highlights. This is one of the few ramen places in town that uses coconut milk in some of its broths. Outdoor dining.

A black broth with ramen, chashu pork, and scallions in a black bowl Robert Sietsema/Eater

6. Tan-tan ramen at Momosan

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342 Lexington Ave
New York, NY 10016
(646) 201-5529
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Helmed by Iron Chef Masaharu Morimoto, Momosan, in the neighborhood of Grand Central, brings celebrity luster to the genre and proves that ramen are still evolving. Five varieties are available. Best, as far as we’re concerned, is tan tan, which offers a spicy, sesame-laced, pork-bone broth further inflected with scallions and cilantro. Recommended for folks who like a little spiciness, but not the mega-charge that characterizes most bowls of spicy ramen. The noodles are firm and spaghetti-like Sun noodles. Outdoor dining.

Noodles, ground meat, a boiled egg, and cilantro in a pink broth. Robert Sietsema/Eater

7. Uni mushroom mazemen at Jun-Men Ramen Bar

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249 9th Ave
New York, NY 10001
(646) 852-6787
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When it opened during the uni craze of 2015, Jun-Men chased the trend with this bowl of mazemen that features all sorts of surprising ingredients, including urchin, porcini butter, and pancetta. The place is one of the city’s smaller ramen parlors, outfitted with blond woods with a view of the open kitchen. Also don’t miss the spicy miso ramen with pork shoulder. Vegetarian ramen available. Outdoor dining. Order online.

Brothless ramen with uni, mushrooms, and pancetta Robert Sietsema/Eater

8. Shio paitan at Nonono

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118 Madison Ave
New York, NY 10016
(646) 707-3227
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To this oddly named place (isn’t one “no” enough?), I’d have to say yesyesyes. While yakitori skewers and other Japanese small plates are the focus of this restaurant from the Her Name Is Han empire, a small section of ramen choices is distinguished in its thoughtful formulations. Shio paitan showcases the most soothing emulsified chicken broth imaginable, with slices of both chicken and pork enlivened with crunchy shallots. Outdoor dining. Order online.

A plastic spoon holds up noodles above a creamy yellow broth with wadded pork visible on top and a riot of other ingredients. Robert Sietsema/Eater

9. The E.A.K. at E.A.K Ramen

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469 6th Ave
New York, NY 10011
(646) 863-2027
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As with the other Japanese chains that have entered the sprawling ramen market here, E.A.K. offers a unique perspective and an attitude that might be described as extreme self-assurance. The broth in the signature bowl is a combo of pork and chicken, the noodles are firmer and thicker, and spinach has been substituted for the usual scallions. A nifty printed piece of nori doesn’t let you forget where you’re eating. Outdoor dining.

Light ramen with a soy egg, spinach, chashu pork, and nori Robert Sietsema/Eater

10. Tonkotsu ramen at Grab&Go

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388 6th Ave
New York, NY 10011
(212) 228-6906

Ramen has been getting fussier and fussier lately, with more unusual broths and unexpected ingredients. But these innovations engender an equivalent need to return to ramen basics. Drop in at this convenience store over the Washington Square subway stop and find a simpler bowl of ramen with a decent pork broth and all the basics: sheets of nori, gooey egg, slices of fatty pork, and bamboo shoots. Only the price is unusual, compared to the average of $15 these days: $8, sometimes further discounted; look for the sign in the front window.

A black plastic bowl of ramen soup with a creamy looking broth, sheet of seaweed, pork belly, and corn kernels... Robert Sietsema/Eater

11. Gochu ramyun at Jeju Noodle Bar

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679 Greenwich Street
New York, NY 10014
(646) 666-0947
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This West Village prodigy seeks to take Korean ramen (called “ramyun”) to new heights. The amazing gochu ramyun features a spicy red broth something like a chigae, thick slabs of pork belly, and noodles approximating packaged ramen: wiry, firm, and richly textured. The outside of this restaurant where you will be sitting is often mistaken for the diner in Edward Hopper’s “Nighthawks.” Outdoor dining. Order online.

A red rimmed bowl with noodles being pulled out with chopsticks at the top of the picture, a boiled egg at the bottom, and dark pieces of pork belly in the middle. Robert Sietsema/Eater

12. Vegan negi-goma ramen at Ramen Danbo

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48 Carmine St
New York, NY 10014
(917) 261-7355
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Ramen can be ordered at several levels of firmness, and broths at several levels of thickness, at this offshoot of a Park Slope ramen parlor recently set down in Greenwich Village. Of particular note is a vegan bowl involving a rich broth laced with sesame oil, in which sesame seeds and scallions float in profusion. Deep-fried and sliced tofu ramp up the interest level. Outdoor dining.

Slabs of tofu, sesame seeds, and chopped green onions can be seen languidly floating on top of this bowl of ramen. Robert Sietsema/Eater

13. Spicy ginger stamina at Karakatta

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230 Thompson St
New York, NY 10012
(917) 261-6297
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An attractively designed space near the NYU campus accented with neon, Karakatta focuses on spicy renditions of the noodles. Not that you can’t get some un-spicy bowls here — indeed, there are three cold ramen selections available, quite delightful in themselves — but the flagship is spicy ginger stamina, pungent with fresh ginger and laced with chile oil. It comes in five levels of hotness; “two flames” was hot enough. Outdoor dining.

Bright red spicy ginger ramen in a white bowl Robert Sietsema/Eater

14. Cheeky ramen at Tatsu

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167 1st Avenue
New York, NY 10003
(929) 284-7088
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Tatsu represents our first branch of an LA ramen chain, and the noodle soups are a breath of fresh air. The merchandising style itself is remarkable, and only seven bowls are available. The broths are mainly pork-based, and are more strongly flavored than usual. A case in point is “cheeky ramen,” which boasts the thickest chicken broth you’ve ever tasted, flinging off subtle notes of citrus. The noodles are wiry and firm, and garlic presses are available in case you want to further elevate the flavor. Outdoor dining. Order online.

cheeky ramen chicken Tatsu with a tea boiled egg rising up out of the bowl of noodles... Robert Sietsema/Eater

15. Powdered snow miso ramen at Misoya

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129 2nd Ave
New York, NY 10003
(212) 677-4825
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Ever feel like a bowl of ramen doesn’t quite add up to a full meal? Specializing in a choice of three miso broths (one with “powdered snow” parmesan on top) that it makes extravagant health claims for, the East Village’s Ramen Misoya encourages you to supplement your noodles with added proteins, including lovely miniature pork cutlets and tempura shrimp. They contribute immeasurably to the pleasure of the meal. Outdoor dining.

Bowl of ramen with powdered parmesan cheese on top Robert Sietsema/Eater

16. Tokyo tsukemen spicy miso at Minca

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536 E 5th St
New York, NY 10009
(212) 505-8001
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This long-running East Village ramen parlor got there way before Ippudo, and it takes its ramen every bit as seriously. It also hasn't hesitated to innovate, as shown here by this fashion-forward meal of ramen deconstructed in the Tokyo style, with a spicy miso broth and whole slew of extra ingredients, to be added to the bowl at your pleasure. Outdoor dining.

A deconstructed bowl of noodles in the tsukemen style, with a fiery broth and several add ins on the side. Robert Sietsema/Eater

17. BBQ beef rib ramen at Wanpaku

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621 Manhattan Ave
Brooklyn, NY 11222
(718) 383-3139
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This handsome Greenpoint ramen-ya concentrates on bowls featuring chicken and vegetarian broths, with a slew of oddities, including a gluten-free shio broth loaded with zucchini noodles. But another sideline is a rich beef broth, which swirls with tallow and contains a degreasing wad of arugula, and buoys a giant beef rib coated with barbecue sauce. The ramen itself is firm and crinkly. Order online. Outdoor dining.

A bowl of noodles with a big beef rib drenched in barbecue sauce on top. Robert Sietsema/Eater

18. Spicy miso ramen at Mr. Taka

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170 Allen St
New York, NY 10002
(212) 254-1508
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This handsome but compact ramen-ya founded by two friends from Japan on the Lower East Side is known for its sprawling menu, but post-COVID, it offers a half-dozen choices. But every bowl is an adventure, including the one shown, which features a spicy miso broth based on chicken and bonito, with ground pork and sliced pork belly thrown in. Just the thing for a cool evening. Outdoor dining.

A spicy bowl of noodles with cilantro sprinkled on top. Robert Sietsema/Eater

19. X.O. miso at Nakamura

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172 Delancey St
New York, NY
(212) 614-1810
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The Lower East Side has never seen anything quite like this noodle shop run by Tokyo ramen master Shigetoshi Nakamura, who 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, for example, and boasts a fishless X.O. sauce created by David Chang, while the curry ramen leaves a tingling in your mouth caused by Sichuan peppercorns. Order online. Outdoor dining.

A big wad of fishy tasting X.O. sauce sits in the middle of this bowl of ramen as a pair of chopsticks lifts a few noodles out. Robert Sietsema/Eater

20. Kuu chili at Kuu Ramen

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20 John St
New York, NY 10038
(212) 571-7177
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If you’re a chile lover, you can’t help but be impressed by the increasing availability of ramen spiked with hot peppers. This broth features not the usual chile-laced miso, but a milky chicken paitan boiled for eight hours with “chili skin,” as the menu puts it. Also find spicy ground chicken, pork belly in giant chunks, and greens that cook in the broth. The menu at this narrow Financial District stall offers things you won't find at other ramen parlors, such as ramen in a miso broth with sliced beef, garlic chips, and butter. Order online.

A ramen bowl bursting with bamboo shoots, egg, ground pork, and fishcake Robert Sietsema/Eater

21. Tonkotsu ramen at Ichiran

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374 Johnson Ave
Brooklyn, NY 11206
(718) 381-0491
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This Japanese import landed with a thud in Bushwick four years ago, setting down in a dusty industrial area and immediately generating long lines. The place boasts two dining rooms, both now unavailable, one of which allows you to eat by yourself in a narrow carrel not unlike a university library. The noodles, though, are exceedingly solid. They’re available in varying levels of thickness and doneness, and deposited in a tonkotsu broth a little lighter and silkier than most. Outdoor seating; call for reservations.

The classic milky pork bone broth is seen, with some shredded red ginger on top. Robert Sietsema/Eater

22. Parco ramen at Kogane

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76 Henry St
Brooklyn, NY 11201
(718) 875-2828
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Enjoying a handsome location in Brooklyn Heights, Kogane offers nine bowls of ramen, some featuring luxury ingredients like snow crab and lobster, along with noodles made in-house. The menu tends toward the quirky, such as this parco ramen, which includes a whole pork chop in an unspeakably rich curry-laced broth. Outdoor dining.

Chopsticks lift noodles out of a bowl of curried ramen as a baby looks on. Robert Sietsema/Eater

23. Ramen B at U-gu

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541-B Myrtle Ave
Brooklyn, NY 11205
(718) 857-0222
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This swinging sushi bar on the ground floor of a condo lies right across the street from the Pratt Institute in Clinton Hill, a leading art college. The sushi is better than average, and the ramen is equally good, with a couple of unexpected formulations. The spicy version of ramen B is ignited with lots of chile paste in a powerful tonkotsu broth. The main ingredient consists of short and smoky Japanese sausages, which are delectable and make a loud pop when you bite into them. Another version features Spam. Outdoor tables; dinner only.

Small frankfurters float in an angry red broth in a bowl of ramen, the noodles held aloft with chopsticks. Robert Sietsema/Eater

24. Army budae at Mokbar BK

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212 Flatbush Ave
Brooklyn, NY 11217
(347) 987-3042
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Located on the edge of Park Slope and in Chelsea Market, Mokbar offers ramen from a Korean perspective, which in general means heartier, more jam-packed bowls. A perfect example is army budae, said to have descended from a doctored soldier’s mess. To a kimchi-laden broth, it adds multiple forms of meat, akin to what you might find on a meat-lover’s pizza: Spam, pork belly, bacon, and little sausages, finished off with (what else?) grated cheddar cheese. Order online.

Army budae ramen has spam and several other unexpected ingredients fit for a soldier’s mess... Robert Sietsema/Eater

25. Dan dan ramen at Momo

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78 5th Ave
Brooklyn, NY 11217
(718) 622-4813
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This purveyor of dumplings and noodles is a couple of dollars cheaper than you might expect given its Park Slope location, and the menu contains a couple of surprises. One is a Chinese-leaning version of ramen inspired by dan dan noodles. The broth is based on beef bones, and thus might remind you of pho, but the spice level is elevated and a good pile of ground pork in the center enhances the meatiness. Watch for nifty lunch specials that include things like a seaweed salad. Order online. Outdoor dining.

Dark brothed ramen with ground pork on top. Robert Sietsema/Eater

26. Mt Fuji ramen at Ramen Setagaya Japan Village

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934 3rd Ave
Brooklyn, NY 11232
(347) 584-4579
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When East Village veteran ramen parlor Ramen Setagaya — long a favorite of NYU students — debuted its new branch in Industry City’s Japan Village food court, it introduced some really interesting bowls of noodles. One was the so-called Mt. Fuji ramen, which featured a mountain peak of parmesan cheese in a pink broth the menu described as “tomato espuma.” It’s damn good, but reminded me more of tomato soup than ramen — in a positive way, that is. Outdoor seating available in Industry City courtyards.

A bowl of thick, bubbly red tomato soup with a heap of grated parmesan in the middle. Robert Sietsema/Eater

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1. Spicy tonkotsu at Jin Ramen

3183 Broadway, New York, NY 10027
Bright red tonkotsu broth with a black sheet of nori in a white bowl Robert Sietsema/Eater

This gem in Harlem (there’s another branch on the Upper West Side) provides an astonishing range of ramen, both dry and wet. One deploys a Thai green-curry soup, while another sets your mouth aflame with kimchi. Our favorite among the spicy choices, spicy tonkotsu, is based on a pork-bone broth, and achieves its ends with chile oil and black garlic. Outdoor dining. Order online.

3183 Broadway
New York, NY 10027

2. Kuro ramen at Zurutto

142 W 72nd St, New York, NY 10023
A tangle of ramen noodles with pork chashu in a black bowl Robert Sietsema/Eater

An Upper West Sider open since 2016 and conveniently located near the express 72nd Street stop on the IRT, Zurotto deploys a chicken broth in most of its bowls, sometimes modified with sesame seeds and oil. The signature Zurutto kuro ramen dumps both ground pork and sliced pork into the broth, along with miso, corn, bean sprouts, and cabbage. Also included on the menu is a curry ramen and a vegetarian soy milk miso ramen. Outdoor dining.

142 W 72nd St
New York, NY 10023

3. HinoMaru ramen at HinoMaru

33-18 Ditmars Blvd, Astoria, NY 11105
A bowl of noodles with a fish cake sticking out that features a picture of a monkey’s face... Robert Sietsema/Eater

The focus of the menu at this very serious ramen joint on Astoria’s main drag is a creamy 17-hour tonkotsu broth, better than most. Have it with the traditional additions, or better yet, go wild with HinoMaru’s signature “New York Style”: two kinds of fish cake (one with a jovial monkey face) plus its signature “fireball” — a loose meatball of peppery ground pork that subsides into the soup as the flavor explodes. Order online. Outdoor dining.

33-18 Ditmars Blvd
Astoria, NY 11105

4. Totto Ramen Hell's Kitchen

464 W 51st St, New York, NY 10019
A bowl of ramen with a side of avocado Robert Sietsema/Eater

Founded in 2010, this intimate noodle parlor in western Hell’s Kitchen, with further locations in Midtown, Boston, and Taipei, takes ramen back to its Chinese roots, with a chicken-pork broth, wavy blond noodles, a hot-as-hell separately ordered condiment called extreme rayu to be used sparingly, and a potential side of avocado. Outdoor seating.

464 W 51st St
New York, NY 10019

5. Dark men at Tabata

540 9th Ave, New York, NY 10018
A black broth with ramen, chashu pork, and scallions in a black bowl Robert Sietsema/Eater

The garlic-infused black sesame broth is rather alarming when it first hits the table at Tabata — one of the most adventuresome and inexpensive ramen joints in town — but it slurps up mellow and porky, with the scallions providing highlights. This is one of the few ramen places in town that uses coconut milk in some of its broths. Outdoor dining.

540 9th Ave
New York, NY 10018

6. Tan-tan ramen at Momosan

342 Lexington Ave, New York, NY 10016
Noodles, ground meat, a boiled egg, and cilantro in a pink broth. Robert Sietsema/Eater

Helmed by Iron Chef Masaharu Morimoto, Momosan, in the neighborhood of Grand Central, brings celebrity luster to the genre and proves that ramen are still evolving. Five varieties are available. Best, as far as we’re concerned, is tan tan, which offers a spicy, sesame-laced, pork-bone broth further inflected with scallions and cilantro. Recommended for folks who like a little spiciness, but not the mega-charge that characterizes most bowls of spicy ramen. The noodles are firm and spaghetti-like Sun noodles. Outdoor dining.

342 Lexington Ave
New York, NY 10016

7. Uni mushroom mazemen at Jun-Men Ramen Bar

249 9th Ave, New York, NY 10001
Brothless ramen with uni, mushrooms, and pancetta Robert Sietsema/Eater

When it opened during the uni craze of 2015, Jun-Men chased the trend with this bowl of mazemen that features all sorts of surprising ingredients, including urchin, porcini butter, and pancetta. The place is one of the city’s smaller ramen parlors, outfitted with blond woods with a view of the open kitchen. Also don’t miss the spicy miso ramen with pork shoulder. Vegetarian ramen available. Outdoor dining. Order online.

249 9th Ave
New York, NY 10001

8. Shio paitan at Nonono

118 Madison Ave, New York, NY 10016
A plastic spoon holds up noodles above a creamy yellow broth with wadded pork visible on top and a riot of other ingredients. Robert Sietsema/Eater

To this oddly named place (isn’t one “no” enough?), I’d have to say yesyesyes. While yakitori skewers and other Japanese small plates are the focus of this restaurant from the Her Name Is Han empire, a small section of ramen choices is distinguished in its thoughtful formulations. Shio paitan showcases the most soothing emulsified chicken broth imaginable, with slices of both chicken and pork enlivened with crunchy shallots. Outdoor dining. Order online.

118 Madison Ave
New York, NY 10016

9. The E.A.K. at E.A.K Ramen

469 6th Ave, New York, NY 10011
Light ramen with a soy egg, spinach, chashu pork, and nori Robert Sietsema/Eater

As with the other Japanese chains that have entered the sprawling ramen market here, E.A.K. offers a unique perspective and an attitude that might be described as extreme self-assurance. The broth in the signature bowl is a combo of pork and chicken, the noodles are firmer and thicker, and spinach has been substituted for the usual scallions. A nifty printed piece of nori doesn’t let you forget where you’re eating. Outdoor dining.

469 6th Ave
New York, NY 10011

10. Tonkotsu ramen at Grab&Go

388 6th Ave, New York, NY 10011
A black plastic bowl of ramen soup with a creamy looking broth, sheet of seaweed, pork belly, and corn kernels... Robert Sietsema/Eater

Ramen has been getting fussier and fussier lately, with more unusual broths and unexpected ingredients. But these innovations engender an equivalent need to return to ramen basics. Drop in at this convenience store over the Washington Square subway stop and find a simpler bowl of ramen with a decent pork broth and all the basics: sheets of nori, gooey egg, slices of fatty pork, and bamboo shoots. Only the price is unusual, compared to the average of $15 these days: $8, sometimes further discounted; look for the sign in the front window.

388 6th Ave
New York, NY 10011

11. Gochu ramyun at Jeju Noodle Bar

679 Greenwich Street, New York, NY 10014
A red rimmed bowl with noodles being pulled out with chopsticks at the top of the picture, a boiled egg at the bottom, and dark pieces of pork belly in the middle. Robert Sietsema/Eater

This West Village prodigy seeks to take Korean ramen (called “ramyun”) to new heights. The amazing gochu ramyun features a spicy red broth something like a chigae, thick slabs of pork belly, and noodles approximating packaged ramen: wiry, firm, and richly textured. The outside of this restaurant where you will be sitting is often mistaken for the diner in Edward Hopper’s “Nighthawks.” Outdoor dining. Order online.

679 Greenwich Street
New York, NY 10014

12. Vegan negi-goma ramen at Ramen Danbo

48 Carmine St, New York, NY 10014
Slabs of tofu, sesame seeds, and chopped green onions can be seen languidly floating on top of this bowl of ramen. Robert Sietsema/Eater

Ramen can be ordered at several levels of firmness, and broths at several levels of thickness, at this offshoot of a Park Slope ramen parlor recently set down in Greenwich Village. Of particular note is a vegan bowl involving a rich broth laced with sesame oil, in which sesame seeds and scallions float in profusion. Deep-fried and sliced tofu ramp up the interest level. Outdoor dining.

48 Carmine St
New York, NY 10014

13. Spicy ginger stamina at Karakatta

230 Thompson St, New York, NY 10012
Bright red spicy ginger ramen in a white bowl Robert Sietsema/Eater

An attractively designed space near the NYU campus accented with neon, Karakatta focuses on spicy renditions of the noodles. Not that you can’t get some un-spicy bowls here — indeed, there are three cold ramen selections available, quite delightful in themselves — but the flagship is spicy ginger stamina, pungent with fresh ginger and laced with chile oil. It comes in five levels of hotness; “two flames” was hot enough. Outdoor dining.

230 Thompson St
New York, NY 10012

14. Cheeky ramen at Tatsu

167 1st Avenue, New York, NY 10003
cheeky ramen chicken Tatsu with a tea boiled egg rising up out of the bowl of noodles... Robert Sietsema/Eater

Tatsu represents our first branch of an LA ramen chain, and the noodle soups are a breath of fresh air. The merchandising style itself is remarkable, and only seven bowls are available. The broths are mainly pork-based, and are more strongly flavored than usual. A case in point is “cheeky ramen,” which boasts the thickest chicken broth you’ve ever tasted, flinging off subtle notes of citrus. The noodles are wiry and firm, and garlic presses are available in case you want to further elevate the flavor. Outdoor dining. Order online.

167 1st Avenue
New York, NY 10003

15. Powdered snow miso ramen at Misoya

129 2nd Ave, New York, NY 10003
Bowl of ramen with powdered parmesan cheese on top Robert Sietsema/Eater

Ever feel like a bowl of ramen doesn’t quite add up to a full meal? Specializing in a choice of three miso broths (one with “powdered snow” parmesan on top) that it makes extravagant health claims for, the East Village’s Ramen Misoya encourages you to supplement your noodles with added proteins, including lovely miniature pork cutlets and tempura shrimp. They contribute immeasurably to the pleasure of the meal. Outdoor dining.

129 2nd Ave
New York, NY 10003

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16. Tokyo tsukemen spicy miso at Minca

536 E 5th St, New York, NY 10009
A deconstructed bowl of noodles in the tsukemen style, with a fiery broth and several add ins on the side. Robert Sietsema/Eater

This long-running East Village ramen parlor got there way before Ippudo, and it takes its ramen every bit as seriously. It also hasn't hesitated to innovate, as shown here by this fashion-forward meal of ramen deconstructed in the Tokyo style, with a spicy miso broth and whole slew of extra ingredients, to be added to the bowl at your pleasure. Outdoor dining.

536 E 5th St
New York, NY 10009

17. BBQ beef rib ramen at Wanpaku

621 Manhattan Ave, Brooklyn, NY 11222
A bowl of noodles with a big beef rib drenched in barbecue sauce on top. Robert Sietsema/Eater

This handsome Greenpoint ramen-ya concentrates on bowls featuring chicken and vegetarian broths, with a slew of oddities, including a gluten-free shio broth loaded with zucchini noodles. But another sideline is a rich beef broth, which swirls with tallow and contains a degreasing wad of arugula, and buoys a giant beef rib coated with barbecue sauce. The ramen itself is firm and crinkly. Order online. Outdoor dining.

621 Manhattan Ave
Brooklyn, NY 11222

18. Spicy miso ramen at Mr. Taka

170 Allen St, New York, NY 10002
A spicy bowl of noodles with cilantro sprinkled on top. Robert Sietsema/Eater

This handsome but compact ramen-ya founded by two friends from Japan on the Lower East Side is known for its sprawling menu, but post-COVID, it offers a half-dozen choices. But every bowl is an adventure, including the one shown, which features a spicy miso broth based on chicken and bonito, with ground pork and sliced pork belly thrown in. Just the thing for a cool evening. Outdoor dining.

170 Allen St
New York, NY 10002

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172 Delancey St, New York, NY