Slurps up on the Surf Coast at this soba-ing ramen joint. Choose from 10 types, including left-of-centre infusions. Year-round faves include 500g of charred and braised beef rib in a broth, while seasonal specials range from a truffled pork broth served with fresh truffle shavings to seafood delicacies such as lobster, crayfish or abalone. 85 Little Malop St, Geelong Shop1/32 Bell St, Torquay; soberramen.com.au.

Contrary to its name, this eatery packs a punch in size and flavour. Its piping bowl of tonkatsu is cooked for 10 hours. The result? A thick, creamy, umami-filled broth. Favourites include the spicy miso ramen and Tan Tan ramen. This Japanese take on Chinese Dan Dan noodles comprises silky and spicy noodles swimming in a rich sesame broth. 369 Little Collins St, Melbourne CBD; littleramenbar.com.au.

When it comes to ramen, Shujinko oozes main character energy. The name translates to hero or protagonist in Japanese. After slurping down a bowl of its slowsimmered ramen and juicy chargrilled char siu, you’ll agree. The signature Tokyostyle tonkotsu is its most popular dish, but if you’re feeling adventurous, go for the black or spicy varieties. Various locations; shujinko.com.au.

Salty, creamy and umami-rich, Shyun’s 10-hour pork broth is one to warm your bones. Or try the lesser known ramen style tori gara (chicken bone broth). Choose your base, broth and protein – including charred black garlic or Sichuan pork or even fried karaage chicken – topped with buttery corn, crunchy seaweed sheets and a jammy soy egg. 73 Koornang Rd, Carnegie; shyunramenbar.com.au.

Buzzy ramen joint Gogyo’s speciality is kogashi; it’s the result of heating pork lard in a wok over high flames, before adding miso paste or a special soy soup base. Tangy chicken broth extinguishes the fiery concoction while thin, chewy noodles cut through the richness. It’s all stacked with succulent chashu pork, cabbage and a gooey egg. 413 Brunswick Street, Fitzroy; ippudo.com.au/gogyo.