Ramen & Noodle Soup

Thrillist: This spot's chicken-or-pork ramen's made with Japan-sourced ingredients including a secret "spicy oil" called Rayu, traditionally used to kick up cuts of M Bison. Daha fazlasını oku.

Richard Qi: best ramen I had. recommend the black king. It like the spanish back rice but in Ramen form. FANTASTIC！

Noah Weiss: Get the akamaru modern if it's your first time -- by far the most popular. Otherwise, the spicy miso ramen at the bottom of the menu. And obviously, you need to the pork buns. Better than momofuku.

Village Voice: Stop by the liquor store before ordering the garlicky Mabo ramen because this place is BYOB!

Brad L: Possibly the dirtiest place I've ever eaten, but the bowls of noodles and the "fish skin" dumplings are not to be missed.

Village Voice: Try the Liang Pi "Cold-Skin Noodles": these bouncy and chewy "noodles" are made entirely of wheat flour and opped with seitan cubes and veggies. One of the popular vegetarian options at Choice Eats!

Time Out New York: 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. Daha fazlasını oku.

Brad L: Go to Sai's and order the Curry Beef Stew Noodle Soup. Finish the entire bowl (it's huge). Congratulate yourself!

Village Voice: Try the chicken-based shio ramen.It may be a light broth, but it bursts with flavor including the yuzu-kosho chili pepper and citrus.

Talisa Chang: Casual, 14 seat spot (counter seating) with $9 bowls of ramen with all the goodies. Get the miso ramen, spicy, and stir in the small block of butter that comes on top. Mm.

nymag: 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. Daha fazlasını oku.

Brad L: Pork Bone Ramen. Broth so rich, pork so tender; the egg was perfectly prepared and the noodles had just the right amount of bite.

The Wall Street Journal: Ramen varieties include the Shiromaru Hakata, flavored by the soft fatty jowl and thinly sliced red pickled ginger, and Wasabi Shoyu Ramen, a vegetable- and chicken-based soup with wasabi-infused oil. Daha fazlasını oku.

Noah Weiss: The spicy miso ramen is as good as any of the ramens from Ippudo. There's really nothing else you should get here. Make it extra spicy.

Christophe: The curry ramen is totally legit! As close as you'll get to the real Muroran curry ramen without taking a flight to Hokkaido.

Thrillist: The food pays homage to the greasy Americanized "bodega Chinese places" with backlit photo menus that you definitely love, but works in envelope-pushing ingredients and flavor profiles. Daha fazlasını oku.

Charles B: really good ramen and they do take out until 1:15am. I got the Chasu and asked for it spicy based on other tips and was not disappointed.

Serious Eats: Minimalist Tokyo noodle export famed for its unique green curry ramen with grilled shrimp and okra.

Bon: Opened a mo. ago. tan tan ramen is the signature noodle. Tried that, natch. Choose your own noodle (wavy for me). Great rich broth & noodle bite. Onsen egg was good though could've been warmer.

Time Out New York: 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. Daha fazlasını oku.

Time Out New York: This Korean joomak delivers exactly what NYC's nocturnal gastronauts crave most: a new & exciting way to drink & eat at the same time. Order a fiery communal bowl of the late-night-only Korean ramen. Daha fazlasını oku.