A bowl brimming with collagen-rich goodness: Taipei’s top 5 chicken broth ramen spots

By MOOK Scenic Spots (reporting & compilation)
 
Japanese ramen has taken Taiwan by storm, and aside from the classic tonkotsu (pork bone) ramen, the rich and aromatic chicken white broth ramen is also quietly rising in popularity. The chicken white broth has gained immense favor due to its collagen content, which is beneficial for skin health and beauty—hence it’s especially loved by female foodies.

1. Chongxi Old Dough
Chongxi Old Dough offers a taste reminiscent of traditional Chinese-style old hen soup. Its broth is made by simmering premium banquet-grade white-feathered old hens along with plenty of chicken feet and vegetables, resulting in an exceptionally savory flavor. The chicken char siu (barbecued pork) is also tender and juicy, while the noodles are specially made, thick, rolled, and delightfully chewy.

2. Birdman Ramen
Originating in New York City, USA, Birdman Ramen features a golden-yellow broth that is simmered for five hours using chicken bones, wings, and skin. It also offers choices of chicken and pork, but the most unique option is the soft-shell crab and shrimp-flavored ramen paired with chicken white broth—delivering four distinct experiences: aromatic, rich, crispy, and crunchy.

3. Chicken Er Ramen
Chicken Er Ramen is the first in Taiwan to serve chicken white broth ramen. It uses self-made noodles blended with flour from Japan and Taiwan. The ramen comes in three sizes: Little Chicken, Small Chicken, and Big Chicken—each night offering richly flavorful and hearty portions.

4. Chicken Ji Ramen
Located in Taipei’s Neihu District, Chicken Ji Ramen often sees long lines. It serves chicken white broth ramen in three flavors: Light, Rich, and Extra Rich. The broth is thick and packed with the essence of chicken juice, and different noodle varieties are paired with different styles of ramen.