Tonkotsu is the classic — the pork bone broth simmers for 12+ hours to develop its creamy, rich flavor. Topped with thin slices of pork belly that have been glazed and torched, a soft-boiled egg with a jammy center, and tender bamboo shoots. The noodles are springy and slightly wavy. This is the soup to order if you're new.
Tips from diners
Tonkotsu is the most popular order and what regulars default to. Ask for a soft-boiled egg if it's not included.
A perfect ramen pairing rather than a standalone dish, karaage is crispy and juicy, flavored with the umami of the marinade. Served with a wedge of lemon and a side of spicy mayo for dipping. It's the go-to side dish at Ramen to Biiru.
Tips from diners
Share an order of karaage among a group while you wait for your ramen — it comes faster than the soups.
Ramen to Biiru offers three vegan options, and this is one of the best vegan broths in Copenhagen. The vegetable stock is built from kombu seaweed, shiitake, and other aromatics, delivering deep umami without any animal products. It's equally satisfying as the meat broths.
Tips from diners
This is legitimately excellent — not a compromise. Vegetarians and meat-eaters order this without hesitation.
Miso ramen offers a lighter alternative to tonkotsu. The broth has a savory, umami depth from the miso paste, often with a hint of butter for richness. Topped with chicken chashu instead of pork, corn, and menma (fermented bamboo shoots). The miso variety is particularly popular with first-time ramen eaters.
Tips from diners
A good middle ground between rich (tonkotsu) and light (shoyu). Try this if you're not sure what soup to order.
This is the miso ramen with additional heat — a thin layer of chili oil floats on top, adding fire without overwhelming the umami of the miso base. It's popular with those who like some spice but still want the savory depth of miso. The heat builds gradually as you work through the bowl.
Tips from diners
The spice level is moderate — warming rather than intense. If you like heat, ask for extra chili oil on the side.
Ramen to Biiru Nørrebro opened in 2015 as a collaboration between Mikkeller brewery's founder Mikkel Borg Bjergsø and Bento Copenhagen. The concept was to offer authentic Japanese ramen alongside the brewery's world-class beer. The menu has grown to 13 soup varieties, including 3 vegan options, making it one of Copenhagen's most respected Japanese ramen destinations.
Walk-ins are usually accommodated at lunch (12-15). Dinner fills up fast — arrive before 17:30 or be prepared to wait 15-30 minutes.
Ask the server for a Mikkeller pairing recommendation. The beers are curated to match ramen — usually a pale ale or lager, not heavy IPAs.
Ramen travels well in the provided container. The noodles stay springy for 10-15 minutes if you're eating nearby.
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