The 13 best places to eat ramen in New York City

536 East 5th Street

The spicy miso ramen at this tiny Alphabet City joint is sure to warm up anyone on a cold winter's day.

But if you're not the spicy food type, Minca has all of the basic ramen styles as well, including the restaurant's namesake bowl, which comes with half pork broth and half chicken broth.

3183 Broadway

If you're feeling especially hungry, head over to Jin Ramen, where you can order kaedama (an extra order of noodles) to finish off your bowl.

While Jin offers shio, shoyu, and tonkotsu ramen, its spicy tonkotsu is the biggest crowd-pleaser. It's made with a creamy pork broth that is prepared for around six hours before being mixed with their special sauce and topped off with spicy sesame oil.

366 West 52nd Street

Totto Ramen's small and busy location remains a favorite thanks to its generous bowls of warm broth filled with soft noodles and lots of spices.

The most popular pick here is the Mega Paitan, made with their original wavy noodles and topped with char siu pork, tender pork belly chunks, bean sprouts, scallions, cabbage, garlic, and onions.

1209 Jackson Avenue, Queens

This Long Island City ramen stop is known for its silky and rich tonkotsu. Go for the tonkotsu bowl, which is topped with pork jowl, or try the more experimental Mu Ramen, an oxtail and bone marrow-based soup with complex flavors.

They also offer a spicy miso ramen or a duck-based soup.

248 East 52nd Street

At Hide-Chan Ramen, start off by choosing your noodle type and the level of firmness you prefer. Next, sample their spicy garlic ramen made with sliced pork, scallions, mushrooms, and the restaurant's original spicy garlic sauce.

Their tonkotsu ramen has long, thin noodles and a rich, creamy pork bone base. Toppings can include everything from boiled eggs to cod roe.

171 1st Avenue

Momofuku Noodle Bar was the first Momofuku restaurant to open in New York City, and its ramen selections change seasonally.

They range from the classic Momofuku ramen — a combination of pork belly, pork shoulder, and poached egg — to the Hozon ramen, made with scallions, chickpea, and kale. This is also where Momofuku's famous pork buns originated — they're a great choice for a starter.

369 7th Avenue, Brooklyn

This "casual Asian-American restaurant and bar" has all kinds of Asian fusion dishes, but Foursquare users rave about its breakfast ramen in particular.

It's made with a buttered toast broth, honey-glazed bacon, and a six-minute egg.

545 Lorimer Street, Brooklyn

Suzume serves up a variety of fresh sushi rolls and two different types of ramen. For seafood fans, there's the roasted salmon ramen, which is made with organic salmon, spicy miso, and wakame.

Pork lovers should go for the the YaoYao Ramen, which is made with pork shoulder, a garlic chili broth, bok choy, and scallions.

565 Vanderbilt Avenue, Brooklyn

Chuko's ramen is known for its depth of flavor, and the kimchi version is a favorite.

You have the option to add ground pork, pork belly, or chicken breast. The crispy Brussels sprouts — doused with fish sauce and topped with crunchy peanuts — are a must-try.

150 Ainslie Street, Brooklyn

At Yuji Ramen, a permanent popup inside Okonomi, diners can enjoy a rotating selection of mazemen (brothless ramen) and more traditional seafood-based ramen styles.

The ramen menu changes according to what's available that day and is only available at dinner.

65 Fourth Avenue

Ippudo is known for its authentic tonkotsu ramen. They blend their soups in three different stages of preparation to create piping-hot bowls that are served with everything from succulent pork loin to crunchy tempura flakes.

While you're there, make sure to try their soft and flavorful bun varieties as an appetizer.

456 Hudson Street

For beef lovers, this is the place to be. Takashi specializes in premium cuts of Japanese and American Angus meats that are delicately prepared and served either raw or grilled.

Chef Takashi makes a special blend of beef stock, custom-made noodles, thin slices of beef belly, deep-fried beef intestines, a soft-boiled egg, and a red paste with more than 20 different spices inspired by his grandmother in Osaka. The restaurant serves the special late-night beef broth ramen on Fridays and Saturdays at midnight and 1 a.m.