We're not sure when it happened, but ramen has replaced pizza as our go-to food, and Ramen Misoya might just be our new go-to place for these big bowls of warmth and heart. This East Village restaurant offers three types of miso as the ramen's base of broth: kome (intense), shiro (mild and light), and mame (smooth and sweet), as in the mame miso ramen topped with fried shrimp, above.
In addition to an actual pat of butter, the seasonal konayuki ramen uses Parmesan cheese as powder snow. It was so rich, so creamy, so utterly decadent, we almost didn't finish. Almost.