At Ooink chef-owner Chong Boon Ooi and his wife, Jiaxin Wang, dole out vessel after vessel of silky porcine soup above Broadway and Pike in their small balmy restaurant. Electronic music befitting a Fast and the Furious sequel gently booms as diners slurp up ramen, some of which buck tradition. Take the spicy mapo tofu ramen that reimagines a classic Chinese dish as noodle soup: A shoyu and pork broth base is topped with Szechuan-style, chili-oil-imbued ground pork and soft tofu, pickled mustard, and a nest of crispy buckwheat noodles.