This is a soy milk miso based ramen with tochucha ramen noodles topped with tofu, bean sprouts, bamboo shoots, and wild mushrooms. The noodles were a house special which were an additional dollar. Tochucha is a prized herbal tea made from the leaves of Eucommia tree. The noodles had more flavor than regular ramen noodles and a delightful springy texture. The broth was creamy and savory, not as heavily salted as ramen broth usually is. The toppings were simplistic in preparation. Everything was very well balanced and the taste of the noodle and broth paired very well together. This was a satisfying, different, and good vegetarian ramen bowl for those who are staying away from meat based meals.