In the 13 years since launching, Taro Akimoto’s ramen has gained cult status in Brisbane. The signature tonkotsu broth is made by pressure cooking topquality Bangalow pork bones, delivering a silky, rich soup to be topped with house-made noodles, just-set organic eggs and more of that Bangalow pork, marinated in koji before being sous vide and charred. Various locations; taros-ramen.myshopify.com.

The success of this international ramen chain from Japan stems from consistency: its deeply flavoured tonkotsu broth is seasoned with its signature sauce before being carefully filtered to ensure the same rich flavour and texture every time. Diners can choose spice level, firmness of noodles and omit or add items. Various locations; facebook.com/ramendanboau.

Ask Cairns locals for the best ramen in town and Ganbaranba is the unanimous answer. The lengthy queue is also a dead giveaway. Drawing the crowds is its diverse array of broths from the traditional pork tonkotsu to the chicken based torigara and the venue’s signature blend of chicken and seafood soups known as kihachi featuring prawns, sweet corn and smoked salmon. 14 Spence St, Cairns; instagram.com/cool_ganba.

Off a main road and next to an op shop, this tiny ramen joint doesn’t look like much, but inside the eclectic eatery the bowls of ramen have the local cheffing community rejoicing. The rich and creamy tonkotsu broth is the staple, able to be tricked up with everything from miso and chilli to house-made black garlic oil. 5/54–56 Aerodrome Rd, Maroochydore; facebook.com/umamisunshinecoast.

The work of pastry chef Rikiya Yogo and his family, this CBD ramen spot looks like it’s transported straight out of Japan with its quirky, Tokyo-like fit-out. The venue offers ramen with chicken, beef and traditional pork broths, with the latter pressurecooked for seven hours delivering a mild soup so thick and creamy it could pass for milk. 62 Charlotte St, Brisbane City; beppinramen.com.au.