"In the small kitchen, one station is dedicated to sauteing bean sprouts in a lick of sesame oil. The sprouts, brought to the brink of the smoke point, rises to the nose while the oil drips down into the vegan miso broth. Plopped on top comes green onion, wood ear mushroom, roasted sesame seeds and a cap of grated ginger. The springy noodles—made in-house of flour source from Hokkaido, Japan, salt, and alkaline lye water—are inherently vegan." - Kelly Bone