Heartache, rain, or a rough day at work: There’s little that can’t be soothed by a bowl of warm ramen. Cocooned by the metalwork of the 125th Street station, Jin Ramen feels like a Harlem hideaway. A chorus of welcome greetings brings you into the mix (members of the academic community mingling with neighborhood characters), inviting you to take a seat in the spare, cozy room lined with warm wood paneling and lit by a row of paper lanterns. “Jin” here means “benevolence,” and the four hakata-style ramen dishes—affordable, house-made, and satisfying—do good with every reassuring bite. It’s that chewy noodle mixed with meltingly-soft pork belly, chased with slurps of salty broth; each variety cooks from scratch for up to eight hours every day. Smaller plates like the fried boneless chicken and the obligatory steamed pork buns, filled with juicy chashu pork and thin slivers of cabbage slaw, offer a promise on which the ramen, chiefly the spicy tonkotsu and miso, resoundingly delivers.