Momi Ramen

If Momi Ramen were a house of worship, its altar would be the slab of pork belly atop the noodle house's communal wooden table. In this Brickell kitchen, massive kettles of tonkotsu broth — a silky, opaque liquid made with pork bones and gleaming globs of fat — bubble away and simmer for hours. They fill the restaurant with the pungent aroma of garlic and swine. There are noodles too. They are made daily and served smothered in broth.