Rakkan Ramen DTLA

Before “plant-based” went mainstream, this Tokyo-based ramen shop had already begun making a range of flavorful broths with kombu (seaweed), mushrooms and other vegetables back in 2011. In Little Tokyo, it’s the best among the late-night ramen options—though the original Daikokuya stays open until midnight on Fridays and Saturdays, and the Shin-Sen-Gumi outpost doesn’t shut its doors until 11pm. While most of the broths are made from plants, the toppings don’t have to be; unless you’re ordering one of the vegan options, most bowls come topped with chashu pork and half of a soft-boiled egg. On my last visit, I particularly enjoyed the Amber (made with soy sauce, dried sardines and bonito flakes). No matter which one you order, the unique soups are light and flavorful, with none of the greasiness commonly associated with tonkotsu broth. If you’re particularly hungry, you can also get one of the rice bowls or a couple of appetizers.