San Francisco Chronicle - (Sunday)
Ramen Gaijin
After years of popping-up at various Sebastopol locations, the popular North Bay restaurant settled into its own spot in 2016 and started serving vegan tonkotsu last year. Chef and co-owner Moishe Hahn-Schuman uses oat milk for the vegetable broth, then thickens it with boiled and strained potatoes.
A version expected to go into rotation soon introduces a garlic and ginger oil, alongside blistered cherry tomatoes, blanched spinach and fried eggplant, $18. The vegan noodles, made in-house, are toasted rye. It was important to HahnSchuman to create all the components of the vegan ramen dish from scratch: “I’m not vegan, but it’s one of my favorite ramens.”