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Overview
Sydney's chilly, rainy winter days call for a seriously big bowl of heart-warming noodle soup. Since we're lucky enough to have so many cuisines in this fine city of ours, the seemingly endless choices can easily last you through these cold weather months. From laksa and pho to Taiwanese noodle soup and ramen, we've got you covered across the city.
For those in the know, the best way to supercharge the flavour of any noodle soup experience is to enjoy it with a beer, adding a new layer of complexity to your meal. Fresh, crisp beers can cut through heavier, buttery dishes and keep your palate nice and fresh. Big, hoppy beers help keep you on game for anything super spicy (hello chilli fans).
To pay homage to the perfect marriage of beer and soupy noodles, and bring this beautiful match to the forefront of your winter plans, we've paired each Sydney spot with a perfect beer. Once you've picked one (or, hell, try them all), rug up and head out in search of your own noodle soup + beer combo.
SALARYMAN
This may not be the most authentic ramen in the city, but it sure is a tasty one. The tantanmen ($14 small, $17 large) is a wonderfully heavy ramen, perfect to fill you up in these winter months. The shoyu egg adds a velvety touch while the fatty barbecue pork gives a contrasting richness that balances the entire dish.
Pair with a red lager, which is smooth, subtle and has a dry finish, striking a perfect contrast to the complex flavours of the soup. Importantly, it's light enough not to fill you up — that's what the ramen is for.
@adrianleonard via Instagram.
YANG GUO FU MALATANG
This 'choose your own' style hot pot stand is an entertaining enigma since there is no signage whatsoever. After choosing between veg, noodles and mystery meat/fishballs, hand your bowl forward to be cooked. Make sure to add the homemade sauces once your bowl is returned to you — especially the garlic and sesame pastes which add richness, though even spice lovers should be careful with the extra spicy Schezuan chilli oil.
Pair with an IPL (India pale lager) — the bitterness of the hops cuts through the rich broth while the crispness of the lager acts as a palate cleanser.
RAMEN IKKYU
Esteemed chef Harunobu Inukai has been operating this ramen shop out of the Sussex Centre Food Court since 2013, and his ramen is still some of the best in the city, using handmade noodles that are aged for two days. The pork rib ramen ($20) has become iconic, but we can never pass up the chef's special ($13.5), which infuses black garlic and chilli oil into the tonkotsu.
Pair with a sessionable pale ale like James Squire 150 Lashes Pale Ale, which can stand up against this rich broth with its malted wheat lending refreshing character and its fruity nose giving off hints of passionfruit, grapefruit and citrus.
DO DEE PAIDANG THAI NOODLE BAR
Do Dee Paidang is known for its spicy tom yum above all else, ordered from one to seven on the spice-o-metre. The 'Do-Dee Monster' is surprisingly the least spicy, until you hear that the spiciest is called the 'Super Nova', which is so packed with chilli that it's hard to see the broth through it.
Pair with a farmhouse ale or saison — a highly carbonated pale ale-style beer with a malt profile, fruity taste and dry finish that will cool your tastebuds.
@feev via Instagram.
JIMMY'S RECIPE
The assam laksa at this small food court haunt may be a fan favourite, but the equally delicious beef noodle soup is often erroneously overlooked ($8.30 each). The clear broth is nonetheless rich with a peppery finish and the flat noodles are tasty in their own right.
Get takeaway and pair with an ESB (extra strong bitter), which has a clean hop aroma and is overall easy-drinking.
MALAY CHINESE TAKEAWAY
This little CBD shop is considered, by many, to serve the best laksa in the city. The vermicelli noodles and deep fried tofu lovingly soak up the velvety, rich coconut broth. You can go for the classic chicken on the cheap ($10.70), or 'splurge' for the luxurious king prawn ($14) that is absolutely worth the extra few bucks.
Pair with a witbier — the moderately sweetness and fruity backbone act as the perfect complement.
@kewl88 via Instagram.
THE NAUGHTY CHEF
Located in the Hunter Connection, this pho shop is fast, straightforward and much loved. The simple menu is split between beef or chicken broth, both of which are top-notch ($10-$11). The speedy, pleasant service culminates in a steaming bowl, piled high with the classic greens, scallions and bean sprouts.
BYO and pair with a light, refreshing Asian-style lager like Kirin sporting a smooth palate but subtly sweet flavour that won't mask the delicate, citrusy broth. It's all down to the special first press method.
MAPPEN
This cafeteria-style noodle shop is cheap, fast, and has more Japanese-style noodle soups than just the traditional tonkotsu cha-shu you see in most ramen shops around the city — think Japanese curries ($7.90 - 9.50) and kake soup ($3.90-$9.50), made with a soy sauce and bonito flake stock. Choose from udon or soba and grab a piece of battered fish ($1.90) as you slide your tray toward the register.
Pair with a BYO saison — the champagne of beers that is light and crisp to complement these flavourful soups.
@evaaah via Instagram.
SUNFLOWER TAIWANESE GOURMET
Sunflower has run under the radar for some time but it serves the best Taiwanese noodle soup in the city — hands down. This hole in the wall serves up several types on the cheap, from the spicy beef shank to ginger pork, but the best among them is the classic — Taiwanese beef brisket ($10.90). The succulent brisket fits perfectly into the garlicky, mustard greens broth.
Get takeaway and pair this soup with a crisp bitter pilsner like Little Creatures Original Pilsner at home. It's hoppier and more bitter than other southern German pilsners, but the clean, smooth finish leaves your palate ready for the next spoonful.
@addimoww via Instagram.
AB HOTEL
If you're looking to pair a superbly well-done noodle soup with some equally great craft beer, hit up this Glebe pub for one amazing laksa ($17.80). The recipe uses coconut cream instead of milk, adding to the richness while the lemongrass and chilli contribute a fresh spice.
Pair with a golden ale — this easy drinking beer has a fantastic sweet biscuit and slight citrus character that lightens up the dish. Try James Squire's Chancer Golden Ale — the tropical fruit aroma, restrained bitterness and dry finish will go damn well with the coconut cream.
For more information on matching different styles of beer, and how particular foods can enhance the complex flavour of a well-brewed beer, visit www.beerthebeautifultruth.com.