I followed a recipe from the YouTuber Way of Ramen who made a Vegan alternative to Tonkatsu Ramen. The egg I added to it rendered it vegetarian, but the broth itself is vegan. The toppings are a day marinated soy egg, green onions, oven roasted tomatoes, mushrooms seared in sesame oil and some fried shallots.

This is not the first time I've made vegan/vegetarian Ramen. I liked the silkyness in the broth and I would make this again, but it did partially lack some of the kick you get from more classical styles of ramen