Ryo’s fans swear this is some of the best ramen you’ll find in all of Sydney. Duck your way past the traditional Japanese noren curtains hanging out the front and you’ll feel like you’ve been transported to a Tokyo noodle house. Everywhere you look it’s heads down, as diners hoe into steaming bowls of soup filled with crinkly ramen noodles. There are ten types of ramen to choose from – half with chicken soup, the other half with a rich pork tonkotsu broth, brimming with collagen. Ramen #2 is popular: a tonkotsu soy sauce soup with slices of fatty roast pork, squidgy boiled egg, a nori seaweed sheet and wilted vegetables. You can load up your noodles with extra toppings like butter, sweet corn, garlic and pickles.
There are few things more satisfying than hunkering down with a bowl of piping hot noodle soup. The basic broth and noodle combination is a staple in so many cuisines for good reason. Apart from the obvious deliciousness, the steaminess and hydration factor help to relieve cold symptoms, it certainly helps that the broth is often laden with immunity-boosting ingredients like garlic and ginger. Not that we need an excuse.
Whether you prefer your bowl filled with rich tonkotsu, deeply herbal pho, or scattered with tongue-numbing Sichuan pepper, there’s no shortage of soupy goodness in Sydney. Here are our favourite noodle soups to warm your cockles.