Laki Ramen

If you’ve never tried chicken baitang, this newer Mid-Wilshire strip mall joint is a worthy introduction to this lighter, still quite flavorful ramen broth. Run by a chef who trained at Menya Takeichi (one of Japan’s most famous chicken ramen chains), Laki Ramen offers both spicy and regular versions of chicken baitang, along with tsukemen and a delicious vegan ramen option made with soymilk and mushrooms. The chicken baitang has a slightly thicker consistency than the more ubiquitous pork tonkotsu, but the springy noodles and excellent toppings balance out each bowl. As of now, we’ve yet to find better predominantly chicken ramen in Los Angeles. (Note: The broth here still uses pork bones, so it’s not completely chicken-based.)