Delicious, creamy broth. Chewy noodles with just the right texture. I loved ramen as soon as I got to Tokyo. Vegetable ramen without the chashu (braised pork) was perfect. I innocently enjoyed this naughty bowl after late night hangouts, occasionally for lunch. After a month or so, though, the bubble burst, as it turned out to be broth made from the bones of dead animals. Mortified, I went on a hunt for ramen all around Tokyo, trying all the vegan ramen possible. Ramen with avocado on top, aburi (flame seared) ramen, noodles with wheat gluten in place of chashu, chain stores offerings like Ippudo, to tiny tatami-clad back rooms. After much experimentation, trekking around back alleys, train stations and department stores, I decided to come up with this subjective list of Tokyo’s best vegan ramen.

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