by Lizzie Tsai
the soup at Ichi Ramen House is a newly developed "foam" or "bubble" ramen from a combination of French cooking methods which injects air into the soup to form a fine creamy bubble layer on top, making the ramen soup smoother and more delicate than traditional ramen. “Just by looking at a picture of the dish, you will be overwhelmed with the curiosity about how it might taste, and when you actually taste it, you will not be disappointed for sure,” Mrs. Liu said.
As a ramen lover who is also fond of spicy food, Mr. Chen recommends Kikanbo Miso Ramen (鬼金棒味噌拉麵). The ramen store has a total of three branches in Taipei, two in the Zhongshan shopping district and one in Songjiang Nanjing district. Imported from Tokyo, Kikanbo Miso Ramen features a heavily flavored Japanese authentic miso ramen. To accommodate all customers, even those who cannot handle spicy food, the shops allow customers to choose the degree of spiciness and hemp level according to their preferences. “When the noodles are served, the miso fragrance along with the reddish broth and the huge chunk of barbecued pork in sight will definitely trigger your appetite,” Chen said. “Then as soon as you get a taste of the broth, the first thing you’ll feel is a sense of spiciness that rushes down your throat, followed by a tingle that spreads from your lips to the tip of your tongue, which is very addictive.”
The miso soup is made with pork bones, fish and shellfish, and more than four kinds of miso, including white, red and Shiro miso, which makes it very thick but not too salty. In addition to the soup, barbecued pork is also one of the highlights of the ramen dish. Unlike the usual ramen shops which serve barbecued pork in thin slices, the barbecued pork at Guei-Jin-Bang Miso Ramen is served in whole pieces, simmered in marinade beforehand over low heat. Each slice is a balance of tender meat and juicy fat, making every bite full of flavor.
Finally, for those who prefer chicken over pork, both Chen and Liu recommend Totto Ramen (鳥人拉麵). Unlike many other ramen stores from Japan, Totto Ramen was established in New York City in 2010 and has had three stores in Taipei since 2016. Originally founded in New York City, the Totto Ramen store has a New York metropolitan style with light industrial interior design. The white soup ramen is a must-order. The soup is full of the essence of chicken and its gelatin along with both barbecued pork and chicken slices in a great combination. The store also features chicken meatballs that are seasoned with ginger and have an elegant flavor which “you can’t have enough of,” according to Chen.
As Lui said, “I love ramen, because it always surprises me how a bowl of noodles can be so different from one store to another, yet bring comparable satisfaction. This is why I never stop exploring the world of ramen.”
As a ramen lover who is also fond of spicy food, Mr. Chen recommends Kikanbo Miso Ramen (鬼金棒味噌拉麵). The ramen store has a total of three branches in Taipei, two in the Zhongshan shopping district and one in Songjiang Nanjing district. Imported from Tokyo, Kikanbo Miso Ramen features a heavily flavored Japanese authentic miso ramen. To accommodate all customers, even those who cannot handle spicy food, the shops allow customers to choose the degree of spiciness and hemp level according to their preferences. “When the noodles are served, the miso fragrance along with the reddish broth and the huge chunk of barbecued pork in sight will definitely trigger your appetite,” Chen said. “Then as soon as you get a taste of the broth, the first thing you’ll feel is a sense of spiciness that rushes down your throat, followed by a tingle that spreads from your lips to the tip of your tongue, which is very addictive.”
The miso soup is made with pork bones, fish and shellfish, and more than four kinds of miso, including white, red and Shiro miso, which makes it very thick but not too salty. In addition to the soup, barbecued pork is also one of the highlights of the ramen dish. Unlike the usual ramen shops which serve barbecued pork in thin slices, the barbecued pork at Guei-Jin-Bang Miso Ramen is served in whole pieces, simmered in marinade beforehand over low heat. Each slice is a balance of tender meat and juicy fat, making every bite full of flavor.
Finally, for those who prefer chicken over pork, both Chen and Liu recommend Totto Ramen (鳥人拉麵). Unlike many other ramen stores from Japan, Totto Ramen was established in New York City in 2010 and has had three stores in Taipei since 2016. Originally founded in New York City, the Totto Ramen store has a New York metropolitan style with light industrial interior design. The white soup ramen is a must-order. The soup is full of the essence of chicken and its gelatin along with both barbecued pork and chicken slices in a great combination. The store also features chicken meatballs that are seasoned with ginger and have an elegant flavor which “you can’t have enough of,” according to Chen.
As Lui said, “I love ramen, because it always surprises me how a bowl of noodles can be so different from one store to another, yet bring comparable satisfaction. This is why I never stop exploring the world of ramen.”