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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 by owner Jeffrey Chen and served smothered in broth. Bowls are in the $14 to $16 range at this late-night noodle house. Before Momi Ramen, Miami had few choices when it came to the Japanese noodle-and-broth soup. Now, this little shop proffers bowls that rival other ramen altars across the land.