Ramen broth is deeply rich and satisfying but generally produced by boiling animal bones, leaving vegetarians with little to no options. Fortunately, this new chain from Tokyo has has arrived to expand the local scene. Rakkan’s umami-laden broth is 100% plant-based, made with dashi, mushrooms, onions, ginger, carrots and garlic. As a result, the bowls here are roughly 40% less fat than traditional tonkotsu ramen. Diners with dietary restrictions will be happy to know there are also gluten-free and kale noodles on offer.