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12 Noodle Shops In New York That Locals Say Are Worth Seeking Out
New York's noodle scene is a treasure trove of flavors, textures, and traditions waiting to be discovered.
Locals know the best spots where bowls are piled high with perfectly cooked noodles, rich broths, and inventive toppings that make every bite memorable.
From hidden alleyways to bustling neighborhoods, these shops turn a simple meal into an adventure.
Seeking them out promises not just delicious noodles, but a taste of the city's vibrant culinary soul.
1. Xi'an Famous Foods: Spicy Northwestern Chinese Noodles That Started It All © Where Jess AteFrom a tiny basement stall in Flushing to a citywide phenomenon, Xi'an Famous Foods' journey mirrors the American dream with noodles as the hero.
Their hand-ripped biang biang noodles arrive slick with chili oil and cumin-laced lamb. Anthony Bourdain's visit years ago put them on the map, but locals kept them thriving.
The noodles maintain that perfect chewy resistance that makes you want to slurp faster before they absorb too much sauce.
2. Very Fresh Noodles: Theater of Noodle-Pulling at Chelsea Market © The InfatuationWatching the noodle masters at Very Fresh Noodles stretch dough into submission might be the best food show in Manhattan.
Their arms extend impossibly long strands of wheat with practiced flicks and twirls, hypnotizing hungry onlookers.
The Taiwanese beef noodle soup reigns supreme here – tender chunks of braised meat swimming alongside those bouncy, just-made noodles.
Chelsea Market houses many food vendors, but the perpetual line here tells you everything you need to know.
3. Tasty Hand-Pulled Noodles: Chinatown's No-Frills Noodle Paradise © TripadvisorHidden on a crooked Chinatown street, this tiny shop skips ambiance and doubles down on noodle craftsmanship instead.
The menu's simplicity belies the complex technique behind each bowl – you choose your noodle thickness and they pull it fresh.
Locals skip the midday rush, showing up early or late for their fix of duck noodle soup.
The broth here has that magical depth only achieved through hours of simmering, while the noodles snap between your teeth with just the right amount of resistance.
4. Totto Ramen: The Chicken Paitan Master © Midtown LunchRamen purists swear by Totto's chicken-based broth – a creamy, golden alternative to the usual pork tonkotsu that dominates NYC's ramen scene.
The narrow Hell's Kitchen original location packs diners elbow-to-elbow for good reason. Chefs torch each slice of char siu with blowtorches right before serving, adding smoky complexity.
Smart locals order the spicy version with an extra seasoned egg. The wait can stretch long on cold nights, but regulars know it's worth every shivering minute.
5. Ippudo Westside: Ramen Royalty That Lives Up to the Hype © thenoodleslurpSkeptics questioned whether this Tokyo transplant could maintain quality while expanding globally.
The consistently packed Westside location answers with a resounding yes. Their Akamaru Modern ramen transforms basic ingredients into something transcendent.
The secret lies in their obsessively crafted tonkotsu broth – 18 hours of simmering pork bones creates liquid silk.
First-timers should start with the classic, but regulars know the seasonal specials often hide unexpected treasures. Those fluffy bao buns make the perfect prelude to noodle nirvana.
6. Ichiran: Solo Ramen Booths for Serious Slurpers © BKReaderAntisocial noodle lovers rejoice! Ichiran's individual dining booths let you focus exclusively on your ramen without pesky human interaction.
Fill out your customization form, hand it through the bamboo curtain, and moments later, noodle perfection appears.
Their single-minded dedication to tonkotsu ramen means they do one thing exceptionally well. The broth achieves that perfect balance – rich without heaviness, flavorful without salt overload.
New Yorkers initially scoffed at the booth concept but now embrace this interruption-free slurping sanctuary.
7. Great N.Y. Noodletown: Late-Night Legend Since Forever © TripadvisorWhen midnight hunger strikes, Chinatown veterans head straight to this fluorescent-lit institution.
Operating until 4am, Noodletown has saved countless night owls with their Cantonese noodle soups and roasted meats hanging in the window.
The wonton noodle soup arrives lightning-fast, with dumplings plump as little pillows. Cash-only and no-nonsense, the servers won't chat but they'll ensure your bowl arrives steaming hot.
Chefs, bartenders, and taxi drivers make this their after-shift ritual – the highest endorsement in the food world.
8. Spicy Village: Henan Hand-Pulled Noodles in Homestyle Heaven © GothamistGrandma-style cooking finds its NYC home in this tiny Lower East Side gem where the Big Tray Chicken reigns supreme.
Massive bowls of hand-pulled noodles swim beneath a mountain of bone-in chicken pieces bathed in star anise-infused sauce.
Family recipes from China's Henan province translate perfectly to New York's comfort food cravings.
The dining room barely fits twenty people, creating an intimate atmosphere where strangers become friends over shared chili oil bottles.
Budget-conscious noodle enthusiasts appreciate the generous portions that often become tomorrow's lunch.
9. Lan Zhou Ramen: The $8 Miracle in Manhattan's Chinatown © YelpNoodle economics defy logic at Lan Zhou, where hand-pulled magic somehow still costs less than a fancy coffee.
Through multiple locations and name changes, their loyal following has never wavered – proof that quality transcends branding.
The beef noodle soup arrives with a mountain of cilantro and scallions floating atop clear, aromatic broth.
Regulars know to specify their noodle thickness preference – thin for soup lovers, thick for those who prize chewiness. The tiny dining room fills with steam and satisfaction, especially during winter months.
10. Tonchin: Tokyo Street Meets NYC Chic © Ramen ClubSleek design meets soul-warming noodles at this Tokyo import that somehow makes ramen feel fashion-forward.
The broth achieves that perfect balance between richness and drinkability – no small feat in the competitive NYC ramen landscape.
Their signature burnt garlic oil adds complexity without overwhelming the delicate pork notes. Beyond ramen, their crispy gyoza have developed their own following.
The cocktail program elevates the experience from casual meal to proper night out, making this a favorite for noodle enthusiasts looking to impress first dates.
11. Ivan Ramen: American-Born, Tokyo-Trained Noodle Genius © The Japan TimesIvan Orkin flipped the script by becoming a ramen master in Tokyo before bringing his skills back home to NYC.
His Lower East Side flagship serves bowls that honor tradition while embracing innovation – the triple pork triple garlic mazemen will recalibrate your noodle expectations.
The dining room's retro-cool vibe matches Ivan's punk rock approach to ramen. His custom-made rye noodles provide a distinctly New York twist.
Celebrity chef status hasn't diminished quality – each bowl receives the same obsessive attention that made him famous in Japan's competitive ramen scene.
12. Ramen Danbo: Fukuoka-Style Precision for Perfectionists © ramendanbo_usaControl freaks find noodle nirvana at Ramen Danbo, where every element is customizable – from broth richness to noodle firmness.
This Japanese chain's Brooklyn outpost faithfully recreates Fukuoka's famous tonkotsu, thin and intensely porky without becoming overwhelming.
The ordering system might seem fussy at first (five levels of noodle firmness!), but it ensures each bowl matches personal preference.
Regulars appreciate the consistency – your perfect bowl today will taste identical next month. The thin noodles cook in seconds, meaning nothing sits around getting soggy before reaching your table.
Shio, Shoyu, Tonkotsu And Miso: Everything To Know About Ramen Broth
A bowl of ramen is a symphony of flavors. The main components of a bowl of the Japanese soup dish, much like a classical orchestra, play their part in sections first before coming together to form a deliciously heavenly whole. Woodwinds, brass, percussion and strings are a complex team and warm the heart like a bowl of ramen warms the stomach.
To take this analogy further, just like an orchestra has four components, a bowl of ramen can have five: the noodles, tare (or seasoning base), toppings and aroma oil make up every bowl of ramen, but within those categories, each component can vary depending on individual taste.
A Shoyu Ramen in gray bowl isolated on white. Japanese cuisine meat noodle soup with chashu pork. (Andrei Kravtsov / Alamy Stock Photo)
"At JINYA, we specialize in several types of ramen broth, primarily focusing on four popular varieties: Shio, Shoyu, Tonkotsu, and Miso," Kazu Takebe, vice president and corporate executive chef of Jinya Ramen Bar, tells TODAY.Com over email. "We also offer chicken and vegetable broths, catering to a wide range of dietary preferences and tastes."
While the four he mentioned are the most traditional broths, there are plenty of riffs on the dish, both in Japan and stateside. Broths for ramen can use anything from chicken, pork, a dashi made with dried fish products with water or other proteins or even vegetables.
Takebe says that in his chain of upscale ramen shops, of which there are more than 60 across America, chefs craft different dishes using the broth. "Preparing these broths involves a meticulous process, taking up to 20 hours to ensure depth and clarity of flavor," Takebe says.
But what flavor notes are contained within each style of the four most popular ramen types?
ShioThe 8th Annual New York Culinary Experience Presented By New York Magazine And The International Culinary Center - Day 1 (Neilson Barnard)
"The distinctiveness between these broths lies in their base seasonings," Takebe says. "Shio ramen is seasoned with salt, creating a light and savory flavor."
Shio is the most basic style of ramen, typically made with a clear broth, with salt as its base. After all, "shio" means salt in Japanese.
Takebe's restaurants sell a dish called the Yuzu Shio Delight, which uses shio broth. His version is a clear chicken and pork-based broth, although other ramen chefs have used different proteins like duck to create their shio broths.
Takebe's ramen dish is finished with pork belly, green onion, spinach, ajitama (a seasoned egg) and nori seaweed flavored with yuzu citrus and served with thinner ramen noodles.
"All of our Shio, Shoyu, and Miso broths are based on a rich pork stock," Takebe adds.
ShoyuRamen by Rā's Everything Egg Drop Ramen, which has sesame-shoyu, everything seasoning, fluffed eggs, crispy shallots and chili threads. (Courtesy Rasheeda Purdie)
"Shoyu" means soy sauce in Japanese. Shoyu ramen takes the umami-laden ingredient and combines it with a long-simmering liquid to create its finished broth. "Shoyu ramen utilizes soy sauce, offering a slightly sweet and deeply umami taste," Takebe says.
This broth also takes center stage at one popular Manhattan spot.
"The body of broth is important as far as the depth, the taste, the texture, the silkiness. Personally, I have a love for shoyu," Rasheeda Purdie, owner of Ramen by Rā, tells TODAY.Com. The fashion industry veteran-turned-chef owns and operates her five-seat ramen shop in the Bowery Market in Lower Manhattan and serves unique riffs of asa-ramen, which is breakfast ramen.
"I have a base for my ramen which is a very classic basic chicken stock," Purdie says, adding that her broth starts by using chicken feet, which hold collagen and fat that makes a rich broth. "This is something that I call liquid gold because it's such a golden rich color."
Purdie says after her chicken broth is ready for the bowl, she combines it with shoyu and adds an infused oil made specifically for each of her menu items to add flavor and change the taste.
This includes Ramen by Rā's Bacon, Egg & Cheese Ramen, which combines lard oil with the broth and adds smoked bacon, Parmesan cheese, black pepper, scallions, and a seasoned egg to create the finished dish, ready for slurping.
TonkotsuJinya Ramen Bar's Tonkotsu Black ramen with pork belly, kikurage and tonkotsu broth. (Jinya Ramen Bar)
Tonkotsu is said to be the most popular ramen type outside of Japan and focuses on the flavors of one specific protein: pork. "Tonkotsu is renowned for its creamy, pork-based consistency. 'Ton' means pork, and 'kotsu' means bones,'" Takebe says.
Purdie points to "Mastering Ramen at Home: Otaku Ramen Cookbook" by Sarah Gavigan as one of the books she poured over when she first began her ramen journey. In it, the author calls tonkotsu the "mother" of ramen broths.
"It has a concentrated and deep flavor that is not for the faint of heart," Gavigan wrote. "This famed cloudy pork bone stock is, again, simply bones and water, but the process to get what you want out of these bones takes patience."
Some recipes call for tonkotsu broth to simmer for 12 or more hours.
Jinya's Tonkotsu Black adds pork belly, kikurage (a type of mushroom used often as a topping for ramen), green onion, dried seaweed and more to create one of its most popular menu items, which uses this type of broth.
MisoMarumen (The Washington Post / The Washington Post / Getty Images)
"Miso is the heartiest of all ramen," Gavigan wrote in her book, writing that miso ramen is akin to fortified miso soup with noodles in it.
This ramen uses miso, a fermented soybean paste popular in Japanese cooking, as a tare, which is then added to broth. The flavor-packed ingredient may be familiar to Americans who frequent sushi shops and enjoy miso soup with their rolls.
Still, miso broth for this type of ramen is different than the sushi shop appetizer; it's more opaque with a higher viscosity and a robust flavor, according to experts.
Gavigan wrote that since miso is also fermented, like shoyu, there is a lot of room for umami flavor, adding that miso ramen is much thicker than shio or shoyu because of the addition of that flavorful miso paste.
Takebe says Jinya's The Flying Vegan ramen dish, which uses a vegan miso broth made with miso paste, provides a "robust and hearty flavor profile" with plenty of vegetables and chili oil to finish the dish.
This article was originally published on TODAY.Com
Jun-Men Ramen Bar Spills A Very Rich Tonkotsu On Chelsea
Seating barely more than 20, along two counters (one looks into an open kitchen), around a communal table in the center, and at a handful of two-tops by the windows, Jun-Men Ramen Bar is the city's latest and liveliest noodle parlor. The interior is urban-elegant, clad relentlessly in blond woods like some new dorm room in an Ivy League college. The location on Upper Chelsea's Ninth Avenue makes it convenient to galleries a block away and the burgeoning Hudson Yards developments, whose condos should be coming online in a year or two. After eating your ramen at Jun-Men, you can easily scurry over to Porchlight for a cocktail.
This ramen-ya, the only one in the immediate vicinity, is the brainchild of Jun Park, former chef at Tribeca's quirky Zutto; he also put in a stint at Catch. The heart of his menu is a mere four ramens ($14 to $18), two of them based on one of the richest tonkotsu (pork bone) broths you're likely to encounter in this lifetime. That can be a good or bad thing. If you favor the lighter shio or soya broths, or even a broth based on chicken, you're out of luck.
[Clockwise from the top left: tonkotsu ramen, Jun-Men fried rice, mazemen ramen, and wings.]
On the other hand, the tonkotsu here is very, very good. One rendition is delivered plain with the usual accoutrements plus a spray of black garlic-oil droplets; the other arrives fortified with kimchi. The pork belly slabs have been carefully caramelized and are terrific, so wonderfully greasy that the grease drips down onto your plate. Then there is a porky, miso-based ramen and a mazemen, the latter served at room temperature crowned with uni. The noodles are lubricated with porcini butter and truffle oil, making the whole thing taste Italian. Of the four tasted, it was the most expensive and the least impressive. The noodles at Jun-Men are two thicknesses, cooked so that they remain stylishly firm. My favorite was the kimchi ramen, which had more spicy kick than the so-called spicy miso ramen, which was somewhat bland.
Eight "Bites" fill out the brief menu. Naturally, there are steamed bao (two for $9) stuffed with the same great chashu (braised pork belly) that goes into the soup, or with slabs of fried chicken dressed with jalapeño mayo. The glazed chicken wings (4 for $9) were the best things my companions and I tried on a first visit, salty and sweet and crunchy-skinned. Also delightful was the kale salad ($8), the leafy vegetable finely minced and flavored with cheddar and sweet corn kernels. The serving of Jun-Men fried rice ($10) is almost big enough to be an entrée, especially when topped with a runny fried egg; it was very good. There's a yellowtail ceviche, too, but who wants to preface a bowl of steaming ramen with cold raw fish? It would cook in your stomach.
Beverages offered include very short beer and sake lists, a couple of sake-based cocktails, and a roster of American sodas. For the sweet tooth, there are two desserts, one a cheesecake containing matcha. The chef clearly has an eye firmly on fads. All in all, Jun-Men Ramen Bar provided a pleasant dining experience despite the narrow range of ramen choices. Getting into the small place when you feel like a bowl of noodles, though, may be more of a problem.
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