Tangy and spicy vegetable broth made from porcini and shiitake mushrooms plus kelp, infused with yuzu juice and calamansi, as well as housemade chilli paste, togarashi spice mix, fried garlic, and negi (long green onion). 🍜🍋🌶️ NGL it did get a little strong and pungent; I'm not a religious vegetarian but a lot of veg*n food in Singapore tends to be allium-free, so I haven't eaten this much alliums at a go in a long time ahaha. But otherwise the soup was quite tasty (albeit a tad oily), kinda like Szechuan hot and sour soup 酸辣汤! (Btw they also have a non-spicy version called Yuzu Shio available.) Other toppings included tomato chashu which was surprisingly smoky and tasty, bamboo shoots, and spinach. 🍅🥬 Personally would have liked some tofu thrown in for protein. Loved the supple and springy whole wheat noodles freshly made in-house; you could even see the noodles being made through a glass window. 🥢 Good vegan ramen is hard to come by in SG; I often take a leap of faith and order so-called ramen dishes only to end up with generic Chinese noodles or worse still instant noodles... So I would recommend this for those who miss legit Japanese-style ramen, especially since it's reasonably priced for a Michelin-approved restaurant!! 🧑🍳🌟 (Contains alliums, $17) #sgvegan #veganoptions #japanesefood #ramen #wholefoodplantbased #wfpb #michelin
Spicy Yuzu Ramen
