Time Out says
Real ramen from Tokyo
In an alley off of World Square you’ll find the bustling Zundo. Here, they specialise in a light, clear chicken broth (which you can also get in Tokyo Soy or Shio styles) as well as a rich pork broth, which takes 12 hours to cook.
Try th Light Zundo – it takes the clear chicken broth and adds in a hearty punch of pork, so it’s not quite as heavy as your typical tonkotsu. The noodles are made in house and are best served a little firmer.