This is the bowl of ramen I've been working towards ever since I first ventured into the vegetable-based foothills of Mount Ramen two years ago with my vegan udon broth.

It's a rich, creamy, complex broth that coats the noodles as they're slurped from the bowl. Little pools of glistening oil twinkle on the surface like gems. Four different toppings that pull no punches in the flavor department and cover all of your texture bases, from tender to crispy to meaty to slick.