No food has captured the imagination of Earth’s student population quite like ramen. Since the cheap, humble noodle soup made its way to Japan from China somewhere between the 17th and 20th century (it was called shina soba back then), it’s spread to pretty much every corner of the world.

In Sydney it started with Ryo’s Noodles. When Ryosuke Horii opened his restaurant in 2003, barely anyone outside of Sydney’s Japanese community knew what ramen was. Those who did had no idea where to get it.

Now anyone vaguely interested in food has a favourite bowl. Debates about who makes the best, thickest and cheapest bowls are almost unavoidable. But it’s not just thick, rich bowls anymore. The reign of vein-clogging, collagen packed, pork-bone tonkotsu has been usurped by a new era, favouring regional variety and lighter broths. From Canterbury to Crows Nest you can find broths made from burnt-miso, blended whole chicken, tuna bones, coriander and salt, mushrooms, anchovies and more.

Truth is, there is no best. Whether you prefer a chicken base or an umami-packed gyokai tonkotsu (made with fish and pork), this guide will help you find your favourite.

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Finding the Right Ramen For You