These are the best noodle soups in Melbourne

Order this: Braised Beef Noodle Soup

To know Master Lanzhou noodles is to love Master Lanzhou noodles. The ubiquitous Melbourne chain serves authentic Lanzhou beef noodle soup with hand-stretched-to-order noodles and rich soup that is pure, concentrated, beef flavour. Our pick is the braised beef noodle soup that has melt-in-the-mouth braised beef chunks along with their special chilli oil, coriander and radish. Be warned, that this soup is seriously addictive –thankfully, it's an addiction the whole family can get behind. 

Order this: Lobster Ramen

Melbourne’s most exclusive soup is notorious for its limited supply. Only 40 portions of the Parco Lobster Ramen a day (up from 20) are available and unlike your classic tonkatsu broth (which is thickened with the fat from pork bones) this ramen uses corn starch. This means you get that familiar, viscous soup, without the post-requisite cardiologist appointment. The broth is simmered for eight hours which results in a sweet, distilled crustacean flavour. It contains handmade, springy noodles and some typical and not-so-typical ramen accoutrements – including a whole Moreton bay bug tail. While there, try some of Parco's other less-than-usual ramen broths, including yuzu or truffle ramen. 

Order this: Signature Ma La Tang Hot Pot

If you like to take control of your noodle soup destiny, Dragon Hot Pot is the place for you. Choose your ingredients from a plethora of options, then pay by weight. They have a range of preparation methods and broths available, but our pick is their signature malatang. Malatang translates to 'spicy numbing soup', which is due to the Sichuan peppercorns and chillies which create a numbing and vibrating sensation in the mouth. The soup is aromatic, complex and has an incredible depth of flavour. Our favourite addition is the knife-cut noodles due to their satisfying texture, but everything else is up to you. The broth comes in four spice levels, but even the mild option packs a punch. Beginners, you have been warned. 

Order this: Beef Phở

Vietnam's most famous edible export is a hearty soup of rice noodles, protein and herbs. To get your fix of the world's best winter warmer, we suggest Pho Hung Vuong 2. Their beef pho is so rejuvenating and comforting that it's almost medicinal (has anyone tried this in an IV bag?). The deceptively simple soup is complex in flavour with deeply savoury notes and a fragrant profile. It’s adorned with thinly sliced rare beef that cooks in the piping hot broth and you’ll also receive a plate of bean sprouts, mint and sauces to tailor the flavour to your preference. It’s the world's best hangover cure and with a side of crispy spring rolls, you’ll be dancing down Vic street.

Order this: Fish Head Curry Laksa

Laksa King is a Melbourne institution. It's been around since 1988 (albeit in different locations) and amassed a dedicated following of laksa enthusiasts. The tantalising mix of curry paste, coconut milk, two types of noodles and vegetables is an intoxicating way to warm your belly. There's a variety of protein or veggie toppings, but we suggest the fish head. This cut is the underappreciated MVP of the seafood kingdom. It tends to impart a stronger flavour than other bits of the fish, along with having the most succulent meat. The sweet and spicy broth is a sure-fire way to forget any winter blues.

Order this: Spicy beef noodles.

If we were to tell you we know where the best noodles in Melbourne are, you’d most likely be expecting a ramen or laksa place, not an offbeat joint specialising in the food of the southwestern Chinese city Chongqing. Chongqing is famous for two things – hotpot and noodles. The noodles came to attention in Melbourne last year when Chinese dating game show If You Are the One host Meng Fei opened Mr Meng Chongqing Gourmet in Elizabeth Street. Now we have Hi Chong Qing, housed in an unassuming shopfront between RMIT and Lygon Street, obscured by road works on every side and easily missed if you’re not looking for it. Trust us: you should be looking for it and its short-but-sweet menu of five noodle dishes.

Order this: Vegan Tan Tan Ramen

Tantanmen is a creamy ramen style that’s made from sesame paste and chilli oil. With this foundation, you can see how it's perfect for a vegan rendition. Typically topped with spicy ground pork, Neko Neko in Fitzroy uses a soy mince that has a similar consistency. The soy-milk-based broth is creamy, nutty and slightly sweet, with the smokey chilli oil for added depth. It's a decadent, guilt-free bowl of satisfying noodles that will provide you with some ethical bonus points. 

Order this: Bakso Yoi

According to the restaurant, 'yoi' is translated to mean 'yes' and that's what you’ll be screaming when you try this mouth-watering dish. Bakso is an Indonesian meatball soup. This rendition uses handmade Australian beef with rice vermicelli, ramen-like noodles, spring onions and deep-fried wonton skins served in a clear aromatic broth. It's a fulfilling, delicately flavoured bowl of goodness that contains a textural wonderland. It's being peddled as a limited edition, so get it whilst you can! 

Order this: God Fire Ramen

The trick to handling the line outside this Japanese ramen shop is simple – take a number, leave someone to wait for you and head across to Crazy Wing to pick up some smoky grilled things on sticks for a standing entrée. The reason you’ll want a queue plan for Hakata Gensuke is because you’ll always face one. This outpost of a ramen chain from Fukuoka chef Kousuke Yoshimura, and it holds Huxtaburger-like status among Japanese expats. For good reason.

Order this: DoDee Variety

Tom Yum is a quintessential Thai soup that has a spicy and sour flavour profile. DoDee Paidang regularly attracts hordes of hungry diners for their rendition of this classic soup.  If you struggle to pick toppings from the delicious selection, may we suggest the DoDee Variety? It comes with spongey fishballs, pork ribs, pepper meatballs and crunchy peanuts and wonton skins. Pick your noodles and spice level, and enjoy. It is important to remember that this spice level refers to Thai spice, so unless you are particularly well versed with this kind of heat we suggest starting at the lower end. It will clear your sinus and get your nose juices running. In a good way. 

Order this: Army Stew

Is it a noodle soup? Is it not? Don't over think it, just go with it – when you eat it, you'll understand why it's on this list. Army Stew or 'Budae Jiigae' is a cauldron of meats and veggies in a kimchi broth. It's spicy, sour and savoury and you can even get cheese melted on the top. Add the optional ramen noodles to fill your winter carb quota and throw in a side of KBBQ whilst you’re at it. 

Order this: Stir-Fried Up

When Hanoi export Pho Thin reached our shores in 2019, Melbourne foodies scrambled to get a taste of the Vietnamese soup chain's wares. For those used to the punchier, hoisin-rich beef stock of south Vietnam, your first sip at Pho Thin may befuddle – the northern style hits different. But what follows has its own brand of yum no less superior: mellow, herbal and gently pungent from the slivers of fried garlic spiked throughout. Unlike the original recipe back in Hanoi, this one contains fresh Victorian produce and zero MSG, resulting in a taste both heartful and home style.

Order this: Ch Siu Ramen

What kind of noodle soup list would this be without a rich-as-Jeff Bezos style tonkotsu ramen? Known as Hakata-style ramen, this 10hr broth is an umami-laden, unctuous noodle fest with pork chashu, leeks, and the compulsory soft-boiled googy. If decadent broths aren't your speed, try their tsukumen (dipping noodles) for a lighter but equally satisfying alternative. Tucked away in the Mid-City arcade this is a slurp and dash situation, or should we say, slurp and roll. 

Order this: Tempura Soba

What's better than noodle soup? Noodle soup with fried things of course! Shimbashi Soba creates their noodles using organic Tasmanian Buckwheat, which is ground on site each day and turned into noodles before service to make a perfectly chewy and lightweight soup accomplice. Served in a light, soy-sauce broth made better with impossibly light tempura for that crunch factor. A lot of their menu can be made vegan so you can bring the whole gang. 

Order this: Hot Pot Udon

If you like your noodles with a serious chew, then boy do we have the dish for you. Izakaya Maedaya has a range of comforting hot pot soups with the chewiest, thickest udon noodles. Pick from a range of soup bases and toppings, and then get slurping. Keep in mind, that an Izakaya is a type of Japanese bar that serves dishes specifically meant to complement alcoholic drinks. Get warm via their food, and their endless booze menu including umeshu, which is a beloved Japanese plum liquor. 

Order this: Chilli Shoyu Ramen

Gogyo is the sister of the International ramen chain Ippudo, so you know it has some serious noodle-y pedigree behind it. Although they're known for their Kogashi (burnt miso) ramen, we suggest giving their chilli shoyu a try. Light soy-based broth with chilli, coriander and citrus, it's a flavoursome alternative to some of the heavier ramen options. You might get an eyebrow raise from staff, and a concerned warning of the “spice level”, but this list is designed to give you dishes to warm you up, and this soup will do just that.