Four New York City Ramen Spots
This winter I'm grateful for all the ramen restaurants in New York. Their number grew so much that, if you're ever hungry in the city, there's probably a ramen shop in the neighborhood. Here are four names for you to have handy.
1. Misoya
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| Misoya's Vegetarian Shiro Miso Ramen |
Misoya is named after the fermented soybean paste, 味噌 miso, that is used in all of their ramen broth. Using this one rich ingredient, Misoya offers over 30 ramen selections on its menu. Most of them are made with chicken and pork broth. But there is a dozen of vegetarian ramen that is made with a simple miso broth. I love ordering from the vegetarian section, because the soup feels light enough to drink.
I found Shuya Cafe de Ramen on Google Maps this week when I was working in Astoria, Queens. As I followed the directions on Google Maps, I thought there might have been a mistake. The block it was on did not look like there would be a restaurant. But there it was - a minimalist ramen place that looked more like a cafe.
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| Black Truffle Mushroom Ramen at Shuya Cafe de Ramen |
Shuya Cafe de Ramen offers ramen combinations that you don't see elsewhere and dishes besides ramen too. But since I love mushrooms, Black Truffle Mushroom Ramen from their limited autumn menu was what I ordered immediately. It had four different types of grilled mushrooms added to a truffle broth topped with a slice of truffle butter. The seasoned egg had a beautiful gelatinous yolk!
3. Ippudo
Ippudo is a chain originated from Hakata, Japan. The region is known for al dente, thin, white nooodles, and that's what you'll get in Ippudo's Akamaru Shinaji Ramen. It also comes with a splash of garlic oil and super soft pork chashu in a large red bowl. The pork chashu was so tender that the fatty side practically melts in your mouth.
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| Ippudo's Shinaji Akamaru |
4. Kimura
If you are not in a rush, you can enjoy ramen in a completely different way at Kimura. Kimura is a もつ鍋 motsunabe place. Its specialty is pork and beef offal hot pots. Each order is cooked for you over a gas stove at the table.
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| Hakata Motsu Nabe at Kimura |
Tofu, cabbage, leek, and nutrition and collagen rich protein like kurobuta pork belly are piled up high in a cast iron pot and then slowly cooked in a simmering broth. While you enjoy all those ingredients, the broth builds its flavors in the pot. When the pot is about half empty, ramen (or rice) is added to the pot - turning the second half of the meal into a whole new one.
Where are your favorite ramen places?
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