Ramen Hood
Ramen restaurant · Downtown Los Angeles ·
Vegan ramen with creamy sunflower seed broth and vegan egg
Vegan ramen with creamy sunflower seed broth and vegan egg
"There’s absolutely nothing about vegan ramen that sounds appealing. But make no doubt about it, Ramen Hood is fantastic. The Grand Central Market stall makes their broth from kelp and mushrooms, and somehow it’s delicious. The end result is a lighter ramen still packed with flavor that doesn’t require an hour-long nap immediately afterwards. And yes, that’s an egg you see floating on top, but it’s also somehow vegan. Shrug emoji." - Brant Cox
"One of LA’s most creative ramen shops comes from Top Chef winner Ilan Hall. To make the Grand Central Market stall’s signature vegan broth, Hall takes umami-rich ingredients like konbu and shiitake mushrooms and combines it with roasted sunflower seeds and white miso. The result is a rich broth that’s as good as a traditional porky one; a vegan “egg” tops every bowl." - Matthew Kang
"I experienced Ramen Hood for the first time at Coachella. It was the only vegan vendor. I had it for lunch and dinner every day I was there. They get the flavor right. I love their spicy ramen, and then they also do this one with a vegan egg. I've actually never had an egg properly in my life, so I don't know whether it compares, but I really enjoyed the experience of it." - brennan carley
"I’d try Ilan Hall’s vegan ramen at Ramen Hood for a market ramen option that flips the script on traditional broths and highlights plant-based techniques." - Matthew Kang
"I saw Inside Hook include Grand Central Market’s Ramen Hood in a recent roundup of notable Los Angeles plant-based restaurants." - Mona Holmes