If you hear ramen and think of the instant noodles that come in a block, this is not that. This vegetarian ramen recipe uses fresh noodles, flavor-packed broth, chili oil and soft-boiled eggs. It’s ...

Chef and restaurateur Chloe Coscarelli is stopping by the TODAY kitchens to prove once again that vegan food can be just as comforting and hearty as meaty fare. She's preparing recipes from her book ...

Who doesn’t love slurping up a big bowl of ramen noodle soup that warms your body and soul? Many ramen recipes contain pork or eggs, but this recipe is completely vegan so you can go for seconds and ...

What: A slurpable bowl of noodles with zero animal products. The broth is made with sunflower seeds to give it that fatty, starchy texture and miso adds umami. The ramen is topped off with nori, ...

Until HiroNori Craft Ramen turned up in Hillcrest. There are actually two shocking twists to this ramen adventure, and the first is that the HiroNori brand I’m about to recommend started in Orange ...

Chef Jared Lupin doesn't want to tell you how to eat your ramen. He thinks building a perfect bowl of broth, noodles and toppings should be a collaborative process between chef and diner. That's how ...

For cooks who want to make ramen at home, Chloe Coscarelli’s recipe in her new book “Chloe Flavor” (Clarkson Potter, 2018), inspired by a bowl she had at Ramen Hood, uses coconut milk to add a ...

Ramen almost always starts with broth made with pork or chicken in addition to dried bonito flakes. That makes most brimming bowls off limits for vegan diners, but fortunately there are a growing ...