Top Ramen dishes in New York

Rich pork bone broth with noodles, chashu, soft egg, and scallions

12-hour braised pork in rich tonkotsu broth with noodles

Rich pork bone broth ramen with chashu, soft-boiled egg, and noodles

A rich, all-natural pork bone broth with Hakata-style thin noodles, customizable with various toppings and spice levels.

A clean, salt-based dashi broth paired with Ivan's signature toasted rye noodle that has a noticeably chewy, nutty bite

Rich pork bone broth with springy noodles, chashu pork, soft egg, and scallions

The signature bowl with premium toppings and a complex, deeply flavored broth. Worth the upgrade.

The house signature — a rich, long-simmered pork-bone broth with springy noodles and chashu, the bowl the Tokyo brand built its name on

A spicy and savory miso-based ramen, with vegetarian options available.

Juicy roast chicken thigh in a toasted garlicky broth with chewy noodles

Signature pork bone broth served with thin noodles and a customizable spice level.

A deeply savory and rich pork bone broth, complemented by tender chashu pork and a perfectly marinated ajitama egg.

Rich and spicy ramen with creamy sesame broth, ground pork, and chili oil

Vendor selection changes over time — ramen and noodle options in the market vary in quality and consistency, making this a worth-trying rather than a sure bet

A classic pork-based broth with chashu, bamboo shoots, wakame, and a soft-boiled marinated egg.

Blended pork and chicken broth with thin noodles. Comes with spicy sauce on the side. Multiple reviewers call it the best ramen in NYC.

Fresh handmade noodle ramen in rich broth — a warming FiDi lunch option

Rich tonkotsu broth infused with black garlic oil for a deep, aromatic flavor. The house favorite.

Shrimp-forward spicy broth with noodles and toppings

The signature rich pork-bone broth bowl with customizable richness, the core of the KYURAMEN menu

Japanese ramen in rich broth with fresh noodles — a reliable warming lunch

Hot soup ramen with premium toppings for those who prefer traditional over dipping style.

Rich tonkotsu or shoyu ramen from the E.A.K. ramen stall — warming before a train ride

Spicy ground‑pork ramen with bean sprouts and a satisfying kick

Rich, long-simmered pork-bone broth with chashu, soft egg, and aromatics — the bowl most associated with the kitchen

A rich, slow-simmered pork-bone broth that's the kitchen's most-ordered bowl

Pork-bone broth that's the dependable core of the menu, served with standard toppings

Pork-bone broth bowl that covers the noodle side of the menu

Classic lemongrass-galangal-kaffir broth transformed into a ramen base — sour, herbaceous, and deeply savory in a way that makes you question why this wasn't always a thing

Described as a 'must-have,' this ramen likely features a rich broth and crispy tonkatsu.

Signature 16-hour slow-cooked bone broth ramen, rich and creamy Hakata style

Rich milky pork bone broth with tender pork belly, egg, and noodles in a massive bowl

Rich house-made pork bone broth with springy noodles — deeply savory and satisfying.