Best Soup - 2012
David Chang did a great thing in bringing ramen into new popularity, but he also spurred a lot of idiots who think any bowl filled with noodles, topped off with steaming broth and decorated with condiments will make the grade. Now trendy restaurants offer shoddy bowls of soup that are giving proper ramen a bad rep. Thankfully, Tei An offers a bowl that sets the ramen record straight. Fresh noodles cooked perfectly retain a subtle bite, and broths made from bones and not soup bases taste light but flavorful and are a real pleasure to slurp. Heat it up with a little of the neon-colored chili oil and watch it disappear into the murky bowl. A thin sheet of seaweed adds scents of sea and vegetation while bamboo shoots lend crunch and a chewy texture. A slice or two of roast pork is your reward for making it to the bottom of your bowl, which you certainly will do.