Originally found in broth from China, ramen made its way to Japan where it became popularized by Momofuku Ando. Because of the ease and speed of preparation, the wheat flour noodle quickly expanded worldwide. As each culture discovered the rich taste of the noodle, they added their own spin on presentations. Four Long Island restaurants hit it out of the park when it comes to flavor.
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Momi Ramen, East Hampton
Momi Ramen was founded in Florida in 2012. The sophisticated spot expanded to the Hamptons three years later to deliver fresh noodles (prepared around three times daily) using press equipment from Japan. Once inside guests are greeted with striking modern lanterns, black tables and high-beamed ceilings. The menu is just as delightful with ramen options ranging from pork and seafood broth to vegetarian (and gluten-free) broth. The new chicken-curry ramen with grilled chicken, bok choy, soft-boiled egg, garlic chips and scallions that is served in a curry tonkotsu broth (pork bone boiled for 18 hours) is one for the bucket list. Go.
Slurp Ramen, Port Jefferson
The no-frills restaurant is touted as a local gem. The atmosphere may be casual but the food is top-notch. Try the slurp spicy, a spicy sesame tantan broth with ramen noodles, soboro marinated ground pork and scallions. Another top choice: the slurp classic served with full-bodied tonkotsu pork broth, ramen noodles, slow-cooked Chashu pork-belly, eggs, scallions and red ginger. Go.
Ramen Kyoto, Bethpage
A newcomer to the dining scene, Ramen Kyoto offers nearly a dozen bowls. The bowls with chicken-based broth get seasoned with shoyu (soy sauce) and come with noodles, fish cakes and bamboo shoots. The tonkotsu (pork broth) are made with options like pork chashu, white thin straight noodles, red ginger, bean sprouts, scallions and kikurage mushrooms. The menu also features appetizers like fried gyoza, hibachi (not table side) and four options of donburi (rice bowls). Go.
Merrick Suki Hibachi & Ramen House, Merrick
There are no wrong noodle choices at this ramen house. The cozy spot highlights authentic preparations while adding its own twist. Think Gyokai Ramen, a buttery nage of hand-peeled shrimp, scallop, crabstick, fish tofu, enoki mushroom, napa cabbage and noodle in rich tonkotsu broth. There’s also the Ushi Beef Ramen Herb, a brine beef tenderloin, napa cabbage, bamboo and tea-leaf egg. Best part is, there is bubble tea. Go.