Ramen noodles with cilantro, seasoned tofu, cashews, & ra-yu. Everything was done well, but the subtle indescribable sauce made it gradually Wowza! 🤪 I added sweet jumbo sautéed shrimp to the leftovers tonight & they went really well with it.

This Hakata-style ramen has rich creamy pork broth, & tender pork belly. The noodles are done al dente & the egg is done perfectly, firm white & jammy yellow. Nice crunchy veggies. Nice surprise! (Note: When thinking about it afterwards, I realized the broth didn’t have the subtle layers of flavor I like, but maybe that is the Hakata style. Still delectable, though!)

This vegan garlic ramen is even better than the vegan OG Ramen here, which was pretty great! The garlic seems to make the broth a little sweeter. It has the same ingredients with the addition of garlic, including the complex sunflower seed broth. It’s a pop-up from L.A.. Their residency was just extended through March! That’s how popular they are.

Wow. Such a dense broth and, get this, it’s vegan! Chewy, springy noodles & crunchy veggies, except for the thick mushrooms, which are chewy. It’s a pop up, here only till January 19 (2019). Their permanent home is in LA, (the healthy coast) so you can find it there. Tech info: The sunflower seed broth is made by cooking shiitake mushrooms & kombu seaweed, adding onions, roasted sunflower seeds, white miso & nutritional yeast & pressure cooking the whole thing again. A revelation!

It’s by Ippudo. Tasty broth with tender pork & hearty noodles. Nice, crunchy veggies too.

Super fresh! Springy chewy noodles (wavy flat flour noodles) are so much fun. I loved the little toasted tofu cubes. The veggie broth is made creamy by the soy milk. Also with zucchini, avo, tomato, mushrooms, leeks & scallions &, not mentioned on the menu, but obvious, loads of fresh crunchy mung beans on top.