Most ramen lovers have a firm grip on the staple broth varieties – the soy-sauce-based shoyu, lighter-bodied salt-based shio, the thick umami-rich miso style, and the creamy tonkotsu broth, made from simmered pork bones. Pork, in fact, is one of the most common toppings you’ll find in a bowl of ramen (aside from noodles, duh) – but did you know that there’s a strong fanbase for chicken-based ramen?
Though not as common on ramen joint menus compared to the porky variety, chicken ramen might be poised to have a moment in Brisbane. Lulu Ramen, the brand-new broth spot now open in the Rosalie Mews building (just near Uncle Don) is making chicken broth its specialty. Lulu is the passion project of two long-time hospitality professionals with unabashed love of ramen – particularly the chicken-based variety.
Ask the Lulu team what they believe to be the best thing about chicken broth, they’ll tell you it comes down to the lightness of the liquid. It’s not thick or heavy like some other varieties, but still boasts a depth of flavour and satisfying mouthfeel. Lulu’s menu features seven types of ramen – four based on chicken broth, two vegan options and one dry variety served with succulent duck breast.
Of the chicken-based selections, two are made using chintan broth –a clear soup lovingly crafted over a 12-hour process – and two featuring a paitan-style broth, which is a creamier white broth. The fun starts with Lulu’s signature Chicken Ramen Cappuccino, which froths its chicken and dry scallops broth to the consistency of coffee foam, shielding slices of char-siu chicken breast, bamboo shoots, shredded red pepper, leek, green onions, snow peas and fried lotus (a generous sprinkling of black pepper is even reminiscent of chocolate dusting). Then you’ve got the standard chicken and bonito chintan ramen, which is clear, clean and oh-so-easy to chow down on.
If you like a bit of spice, the spicy chicken paitan ramen – with chilli oil, fried minced garlic, king oyster mushrooms, sesame seeds and shredded green onions – is the hot little number you’ll want to try. But those of you that want to to go all out on a premium experience should opt for the special chicken and bonito chintan ramen, which features a clear, fish-infused broth with both char siu duck and chicken breast, soft-boiled egg and black-truffle sauce. Also of note, an imported noodle-making machine means that Lulu’s noods are made in house, with both texture and thickness customisable to taste.
To fill up any gaps, Lulu also offers side dishes like pan-fried gyoza, tempura platters, karaage chicken, edamame and seaweed with sesame sauce. A drinks list features tipples like cloudy and sparkling sake, yuzu cocktails, Asahi beer and Japanese matcha tea.
While most traditional Japanese ramen shops are tightly packed kiosks designed for express eating, Lulu Ramen’s airy space – boasting blonde timber, hanging lanters and painted wall murals – is a comfortable spot, perfect for staying a little bit longer and taking advantage of the restaurant’s free noodle refills.
Lulu Ramen is now open to the public – head to the Stumble Guide for operating hours and other details.
