Sydney doesn’t really know what she’s doing with the weather at the moment, but one thing is for certain—it’s bloody cold and ramen sounds great. The guys over at Osaka Trading Co. agree (of course they do—we’re right), which is why they’re launching the Ramen Project.
The ramen menu will change throughout the season, with a rotating roster of delicious, soupy ramen combinations. They’re starting strong with two ramen noodle soups—the shoyu ramen and their own take on tantanmen. The first is a chicken broth with noodles (duh), topped with tender pork belly shashu slices, a pile of crunchy bean sprouts and shallots, with an ajitama seasoned soft boiled egg. Hungry? Of course you are.
The second soup sees roasted sesame and chilli bean paste tare added to a chicken broth, along with shredded leek and bok choy—but the star of the show is definitely the addition of spicy ground pork. You had us at spicy ground pork.
We know that you’re freezing your little behind off at the moment guys, but we’ve got your back—head here for lunch and dinner next week. Twice.
What: The Ramen Project
When: Monday to Thursday from 12pm to 2.30pm, and Monday from 5.30pm to 9.30pm
Where: Osaka Trading Co., Tramsheds
Want more ramen? Read this.
Image credit: Osaka Trading Co.