Ramen Hood is the concept of Ilan Hall, the season two winner of Top Chef, and it opened its doors in 2015. The NYC location will be at the Chefs Club Counter in Lower Manhattan from October 15th through mid-January.
Ramen Hood is famous for its shockingly realistic vegan egg that is made from soy (the whites) and nutritional yeast (the yolks), and it’s so spot-on the yolk even pops out of the white like an actual egg. Their base broth is painstakingly made to bring out the best flavors, with the restaurant describing the process on their website as such: “Our broth is made by simmering kelp and shiitake mushrooms to extract their maximum umami. Then we roast sunflower seeds with white miso and combine that mixture with the kelp/mushroom stock. Then it is all pressure cooked to release the natural oils and starches from the seeds. What’s left is a rich, creamy broth that rivals its non-vegan counterparts’ flavor and texture.”
Ramen Hood serves up regular and spicy ramen filled with veggies like King Oyster mushrooms, scallions, and bean sprouts.
They also cook up creative sides with a contemporary twist, like the Banh Mi Poutine pictured here.
Peep this close-up of their egg — wow!
We love seeing vegan restaurants succeed and expand their territories and customer bases. Ramen Hood is yet another shining example of where the future of food is headed — toward high quality, plant-based cuisine that is both delicious and nutritious. Plant-based diets have the power to improve our personal health and the health of the environment, and of course, save countless innocent animals’ lives. To learn more about how our food choices affect the environment, check out the Eat for the Planet book!
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All Image Source: ramenhood/Instagram