Where to Eat Broth in New York City
"At the new Bushwick izakaya I noticed three ramens on the menu, but the seaweed and fungus bowl stood out: the broth is simmered from kombu, dried shiitake mushrooms, roasted ginger, garlic, onion, and carrot, then seasoned with a tare made from two types of miso, garlic confit, and sweet onion purée for a deeply umami-rich ramen." - Nikita Richardson