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Ramen. Foto: Lise Hannibal
Ramen. Foto: Lise Hannibal

Food & Drink

Where to get great ramen soup in Copenhagen

Trendy Japanese noodle soup ramen is going from strength to strength in major cities across the world. Now this salted soup filled with noodles, meat, vegetables, and eggs has arrived in Copenhagen.

Having started out as everyday fare in Japan, ramen has become a cult food around the globe. It’s a filling and healthy kind of fast food, consisting of a strong broth made with meat or fish, and seasoned with miso or soy sauce. The fillings and toppings depend on which region the soup comes from, but there are always noodles and possibly pork, fish or dried seaweed, vegetables, and lots of freshly cut spring onions. It can also be embellished with an egg on top.

Although the soup is served quickly, it’s certainly not rushed. Ramen is a typical foodie dish, and there is a lot of nerdiness about making the perfect broth, the perfect noodles, and the perfect filling. And to eat the soup in true Japanese fashion, it must be slurped to allow all the flavor nuances to come to the fore as they roll around your tongue.

Whether you’re a food geek or just hungry, ramen is a great choice during the Danish winter. Here’s where to find this hot soup in the capital:

The japaneese chef at Ramen to Biiru has 20 years of experience making ramen. Foto: Lise Hannibal

Ramen tu Biiru

Ramen tu Biiru is a joint project between microbrewery Mikkeller and Japanese restaurant Bento, that combines ramen with specially brewed beer at four different locations in Copenhagen. The first branch opened in Nørrebro, where ramen chef Takuro Utani, who has been making ramen for over 20 years, has developed 13 different soups, including three vegan varieties. Whether you prefer shio, shoyu or miso as the base is a matter of taste, but they all have a filling umami taste and delicate noodles. You order in a typical Japanese vending machine, where you enter your choice, get a ticket and then exchange this for food in the bar. As an added bonus, Ramen tu Biiru brews their own saké – one of the partners is Mikkeller, after all.

Ramen tu Biiru

Griffenfeldsgade 28, Copenhagen

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Open: Mon closed, Tue-Thur midday-9pm, Fri-Sat midday-10pm, Sun midday-9pm. Cost: Dkr110-125 for ramen

Photo: Lauren Ricketts

Slurp Ramen Joint

Everything is home made in this hip Nansensgade restaurant, and the ramen at Slurp is often hailed as the best in Copenhagen. The noodles are made from flour from Japan and Bornholm in a special Japanese noodle machine, that gives them exactly the right consistency, elasticity and bite, all the way to the last spoonful. There are four different types to choose from: Shio, which is salt-based and with slices of succulent pork, Shoyu, which is based on soya, also with pork, Veggie made from mushroom stock and miso soup. The menu also includes small dishes such as Korean chicken wings, kimchi and edamame beans with horseradish.

Slurp Ramen Joint,

Nansensgade 90, Copenhagen

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Mon closed, Tue 5pm-10pm, Wed-Sun Midday-2.30pm + 5pm-10pm. Dkr135-140 for ramen.

The ramen at Papa Ramen is full of tasty and organic ingredients. Photo: Papa Ramen

Papa Ramen

Charming Skydebanegade in Vesterbro has become something of a foodie destination with Sort Kaffe &Vinyl, Siciliansk Is and Papa Ramen. At Papa, you get ramen as in Japan, but everything, including the noodles, is home made using organic Danish ingredients. They offer eight different handsome and tasty ramen, such as spicy with chorizo pasta, kimchi or wonton. They also do a vegan ramen based on shiitake stock and gluten-free noodles. They have a delightful small atrium that’s open in summer where you can bite into gyoza, bao, wonton and other delicious dishes. As an added bonus, you earn 100 EuroBonus points every time you spend Dkr100 here.

Papa Ramen

Skydebanegade 16, Copenhagen

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You also earn EuroBonus points at Papa Ramen. Open: Mon closed, Tue-Thur midday-9pm, Fri-Sat midday-10pm, Sun midday-9pm. Cost: Dkr110-125 for ramen

Ferment

Ferment is a tiny basement location in the heart of the old city, that serves Asian fusion food. Ramen, bao and dim sum are made with poise and skill using organic ingredients by a chef from Jutland and his Chinese assistant. The broth has a deep and filling taste, and the noodles are made with Danish organic flour to give the broth good body. The eggs, vegetables and organic pork are prepared to perfection. Solid craftsmanship, no nonsense and really good food.

Ferment

Studiestræde 18, Copenhagen

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Open: Tue-Thur 5pm-9pm, Fri-Sat 5pm-10pm, closed Sun-Mon. Cost: Dkr145 for rame

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