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Two Midtown outlets court homesick Japanese and wallet-conscious workers with expertly made ramen. The house version—cooked and served in a cast-iron pot—combines a soy broth with chicken, shrimp, fish ball, tofu, rice cake and vegetables. The spot is also known for its oden, a hard-to-find dish of long-simmered non-noodle soup with tofu, fish and a wealth of veggies.