Ramen rave: Where to find a comforting bowl of springy noodles in a rich, umami broth

Is there anything more comforting than a giant bowl of springy noodles in a rich, umami broth? Here’s where to get Sydney’s best ramen.

Is there anything more comforting than a giant bowl of springy noodles in a rich, umami broth?

Seeking the comfort of a giant bowl of springy noodles in a rich, umami broth? Here’s where to get Sydney’s best ramen.

Gumshara

Haymarket

Gumshara.

There are tonkotsu broths, and then there’s the wall-to-wall pork explosion that’s ladled out every day at Eating World food court in Chinatown. Made by boiling hundreds of kilos of bones until they collapse into gelatine, Gumshara’s signature bowl is famously rich, thick and satisfying. It’s not subtle and it’s definitely not light, but that’s the point. Add extra noodles, throw in a seasoned egg and take a nap after. Or grab some frozen ramen, so you don’t even have to leave the house for your next fix. Gumshara isn’t for the faint-hearted; it’s for the ramen faithful chasing broth nirvana.

9 Kimber Ln, Haymarket

Manpuku

Kingsford

Manpuku.

Anzac Parade isn’t short of great noodles, so it’s a good sign that there’s an almost perpetual queue snaking from the front door here, folks clamouring for these deeply satisfying bowls that include a signature “shio gara” built on a chicken broth made with more than 15 ingredients. Broths lean clear and clean rather than fatty, though there’s meaty richness in the pork broth that’s been simmered for three days. Noodles are firm, with extra servings available with just a nod. There’s even a selection of kids’ ramen on offer, making Manpuku an obsession that the whole family can fall for.

82 Anzac Parade, Kingsford

Ryo’s Noodles

Crows Nest

Ryo’s Noodles, Crows Nest

Bright-yellow walls, handwritten menus and a ramen line-up that hasn’t changed in years – this little shop has long been the North Shore’s most reliable ramen bet, and was the very first to bring the joys of unctuous, creamy tonkotsu ramen to Sydney more than 22 years ago. The tonkotsu-shoyu hybrid is a standout, rich with pork fat but cut with enough soy to keep things balanced. The miso version lands with a touch of sweetness, while the spicy bowl brings fire and smoothness in equal measure. Noodles are on the softer side, which suits the vibe: old-school, comforting and unpretentious.

125 Falcon St, Crows Nest

RaRa Ramen

Redfern

RaRa Ramen.

Lines out the door are usually a good sign, especially when they lead to bowls of creamy, rich tonkotsu and bitey, house-made Hakata-style noodles. This tiny shop was a key part of Sydney’s new-school ramen wave and has since spawned a sibling venue in Randwick. The pork bone broth is textbook cloudy and porky, the brothless mazesoba version has its own cult following, and the soy-based vegan option doesn’t feel like a compromise. Slurping is encouraged, the beers arrive cold and fast, and if you order a side of karaage, you absolutely will not regret it.

66b Regent St, Redfern

Chaco Ramen

Darlinghurst & Bondi Beach

Chaco Ramen.

What began as a yakitori bar just off Darlinghurst’s main drag transformed into one of the most creative ramen spots in the city, with broth that’s just as bold as the decor. The OG is the “fat soy”, loaded with grilled pork and plenty of fatty, mouth-coating intensity, but the salty fish broth has just as much kick, and the yuzu scallop ramen bowl has become a local legend. It’s walk-ins only and usually full, but you’ll want to hang around for a seat, especially for the chewy noodles and perfectly molten egg. Bonus points for the playlist and cold sake.

chacoramen.com.au