Traditionally served in a thick meat or fish stock, this staple Japanese dish comes laden with noodles and other fresh toppings such as sliced pork, seaweed and soft-boiled eggs. This ain’t your standard watery noodle soup.
Try the Tantanmen – a dish of minced pork, bok choy, chilli and sesame – it’s the tastiest and a worthy winner of our best ramen edit. The sauce is sticky, rich and porcine, and glistens temptingly from the extra fat they inject into the broth. The delicate noodles give the dish a little added body and the obligatory semi-runny yolked egg floating on top seals the deal.
Opt for the Tonkotsu ramen, a thick and creamy dish with succulent pork belly and the ever-essential egg. What the restaurant lacks in atmosphere, it certainly makes up for with its food. Wash your ramen down with a tall Asahi beer and you’ll be less distraught about missing out on a table at Bone Daddies.
Shoryu serves up bowls of intense meaty ramen to Soho’s steady stream of revellers. The signature dish is the Shoryu Ganso Tonkotsu, which is a miso-based pork-bone broth which comes with added spinach, succulent BBQ pork, a soft boiled egg, kikurage mushrooms, seaweed and homemade hosomen noodles.
3 Denman Street, W1D 7HB
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