Is the ramen craze over? 2014 was a relatively quiet year for new shops, though we saw a few trendy ones open — and they make the old, reliable mainstays shine all the more brightly. One of those noodle houses is Minca, a humming Alphabet City cubby that still commands lines more than a decade after it opened. Here, you can choose from pork or chicken broth, and the counter makes a solid vegetarian version, too. Our favorite bowl is the spicy miso ramen with wavy noodles, followed closely by the basic shio (salt) ramen, a delicate broth spiked with heady garlic.