Torched Short Rib Crowns the Broth at This Upper East Side Ramen Bar

Ramen Meijin turns out bowls of creamy, long-simmered broth on Second Avenue, the kind that clings to every strand of noodle. Corn kernels, a halved jammy egg, and folded bok choy ride the surface, with paper cranes strung overhead across the dining room. The kitchen leans into contrast. One bowl arrives loaded with kimchi and pork, another with sliced chicken, and a short rib gets blowtorched until the fat blisters and a sprig of rosemary chars. Regulars rate it 4.7 across 2,359 reviews, and diners single out the attentive service. Come hungry, sit close to the steam, and let the broth carry the room on the Upper East Side.