Five To Try: Brisbane Ramen Bowls That Aren’t Tonkotsu

Brisbane ramen joints have typically been judged by just one metric: how good their tonkotsu ramen is. While the rich and creamy pork-based broth remains a staple (and the yardstick), a growing number of restaurants are throwing their proverbial hats into the ring with creative takes on regional and seasonal styles of ramen.

Here are five worth checking out, from chicken paitan ramen to a rich, prawn broth-infused number.

Chicken paitan, Ramen Kann

At Ramen Kann, the owner’s perfectionism ensures a consistently high-quality bowl, down to the point where if he’s not satisfied with the ramen, he simply won’t open the store that day. This commitment has quickly made Ramen Kann one of Brisbane’s best noodle broth boutiques. The signature dish is Nagoya-style tori (chicken) paitan, a rich and creamy chicken broth topped with slices of chashu pork, green onion and bean sprouts. The deluxe version features extra pork, a seasoned egg and nori. It’s the perfect hearty remedy to a cold winter’s day.

Tiger prawn ramen, Ikkairo Ramen

Bisque lovers will appreciate Ikkairo’s rich prawn ramen which blends prawn broth with tonkotsu broth. Served with bouncy wholegrain noodles, it’s topped with black fungi, chili threads, shallots and your choice of tiger prawns or pork chashu. If you time your visit right, you might catch the rare lobster ramen special with a juicy half lobster floating atop the broth.

Chintan ramen with duck, Lulu Ramen

Lulu Ramen specialises in both paitan (white broth) and clear chintan ramen. The paitan broth is simmered for at least eight hours and enhanced with dried scallops for a richer flavour, while the chintan broth is simmered for a minimum of 12 hours and includes bonito fish stock. The chef’s special chicken and bonito chintan ramen features chintan broth, dried bamboo shoots, king oyster mushrooms and black truffle sauce. Topped with smoked duck breast and chicken char siu, it’s a complex bowl worthy of the hefty $29 price tag.

Tantanmen, Ramen Danbo

Inspired by a Sichuan noodle dish, tantanmen is a spicy, nutty ramen flavoured with sesame paste. Ramen Danbo offers a standout version, topped with smoky barbequed pork mince and fresh bok choy. You can also find a killer tantanmen at Taro’s Ramen – one of Brisbane’s original (and best) ramen joints.

Tsukemen, Genkotsu Ramen

Tsukemen, or dipping noodles, are another rising trend in Brisbane. The noodles and toppings are served cold alongside a separate bowl of broth, which is generally thicker and more concentrated. At Genkotsu Ramen, the tsukemen comes with a side bowl of tonkotsu broth. Despite the richness of that tonkotsu, the dish remains refreshing (thanks to a dash of vinegar) and is an excellent choice, even in winter.