Brett Stevens
Trust us when we say that a hot bowl of ramen can do warming wonders on a chilly day. From breakfast tonkotsu ramen to chicken ramen and Chaco Ramen’s famed fat soy ramen with pork belly, each of these recipes are made with a warming, rich broth that will help you beat the cold-weather blues.
For more recipes, check out our best Japanese recipes.
Ramen with roast pork belly, nori and spring onion
This ramen is inspired by the flavours in David Chang’s Momofuku cookbook and by GT favourite Ichiban Boshi, a ramen shop in Sydney’s CBD.
Chaco Ramen’s fat soy ramen and kaeshi
“The fat soy is a staple of Chaco Ramen,” says Keita Abe of Sydney’s Chaco Ramen. “We love infusing a lot of our base ingredients, which gives our dishes that next-level taste.”
Smoked chicken ramen with corn
Smoky-sweet chicken ramen with corn, soft egg and rich slow-simmered broth.
Tsukemen ramen with chashu pork and black garlic-miso bomb
Inspired by Sydney ramen house RaRa, our version includes a black garlic-miso bomb to finish, which adds a strong dose of sweet and salty flavours to season and balance the soup.
Tonkotsu-style ramen with red braised pork belly and fragrant chilli rayu
Our version swaps Japanese chashu braised pork for the more fragrantly spiced red braised version and a fiery Xinjiang-style chilli oil to finish.
Bacon and egg tonkotsu ramen
Breakfast ramen with crispy bacon, jammy egg and rich broth.
Drunken chicken with Shandong ramen noodles
A speedy drunken chicken ramen with aromatic ginger oil and spring onions.
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