"If you’re looking for a relatively rare bowl of ramen, head to E.A.K, which has locations in the West Village, Hell’s Kitchen, and inside the Moynihan hall at Penn Station. Their iekei-style ramen comes with a broth made from chicken and pork bones (in addition to shoyu tare), with thick noodles and spinach instead of scallions. The result is a salty, milky, and rich broth that looks like cream of chicken soup. We have no complaints about the namesake E.A.K. Shoyu bowl—except that the chashu is among the best we’ve had, and you only get two small slices. Order extra." - will hartman, willa moore, sonal shah, neha talreja, kenny yang
