A few months ago, my friend Dennis wrote a guest post on his ramen round-up for New York City. At the top of the list: Ramen Misoya.
I’ve generally stayed away from miso-based ramen. With a simple dollop of miso, the painstakingly crafted soup base is forced to share the stage with fermented soy paste. I usually prefer my ramen with a simple dose of salt.
Then by chance, I accidentally strolled by Misoya on January 1st. As one of the few restaurants open on New Years Day, from a block away I could already see the line of people doing the familiar “put your name on the clipboard and wait to be called” routine.
Inside, you’re treated with a big screen TV that broadcasts straight from the basement kitchen, including a low-volume, but definitely audible soundtrack of pots, pans and other metal on metal.
At other ramen joints you choose between salt, soy sauce, or miso. At Misoya your choices are the type of miso, then how many ingredients you want floating on your soup.
Regardless of the type of miso, definitely get your bowl with the grilled pork. From the video feed, I could see the kitchen staff place nice thick slices of fatty pork into the grill. The round cuts of pork are even more beautiful when they arrive at your table, and the taste and texture is leaps and bounds beyond other ramen pork offerings. Put on a plate, it could hold its own in any restaurant as a pork belly dish.
Each type of miso does deliver a unique flavor profile, but the texture and mouth feel of the broth is definitely on the heavier side. I often describe ramen as one of the greatest examples of diminishing marginal enjoyment as you go from first sip to the last, this is all so evident at Misoya.
Everyone has their preferences in ramen, if yours is miso you owe it to yourself to experience Misoya. If you’re like me, and have been opting for salt or soy sauce, there’s no better place to get acquainted to the thicker, more flavorful miso ramen.
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129 Second Avenue
New York, NY 10003