"Vegan Ramen" and "Shrimp Veggie Tanmen" (1,080 yen including tax) of "Zero Animal" are now available at Menya Musashi Shinjuku Main Store for a limited time. Ebibeji is a vegetable harvested at Ebihara Farm (Tochigi Prefecture), which is also used in buffets at first-class hotels. In other words, it's a vegetable that has a reputation for being insanely delicious and of good quality. Shrimp vegetarian tanmen uses plenty of this shrimp veggie.

I love Musashi's rich tsukemen and ramen, but I'm curious about the delicious vegetable ramen that makes me want to eat it. The En-eating editorial department immediately headed to Shinjuku.


When I saw the bowl that was offered to me, "I'm sorry to have kept you waiting," there were a heap of vegetables cut into cubes of less than 1 cm! The inside of the vessel is very colorful, such as green, red, orange, yellow, and white.


The clear soup is amber. Noodles are thin like somen noodles.



First, take a bite of rumbling vegetables and soup. Hmm !? It tastes like vegetables ...! It's a cliché, but it "tastes vegetables properly ."

Radish, turnip, 2 kinds of carrots (probably), potatoes, burdock, about 3 kinds of delicious ones that I don't know ... Even though there are many kinds, the scent of each vegetable spreads softly at the moment of chewing, each You can feel the taste firmly. The texture is also crispy, crispy, fluffy, and crispy. It plays a wonderful harmony even though various hardness is mixed.

The soup tastes like something between salt ramen and consomme soup. Although no "animal" material is used, it has a rich flavor and is not inferior to general ramen. Rather, the sweetness of the vegetables is blended in and deep.

When I finished eating the noodles and looked at the bowl, it was just a vegetable soup! However, it was a cup for vegetables that was delicious enough to be eaten as "just a vegetable soup".


I asked the clerk how to make it. First of all, soup. To the soup stock made with kelp, shiitake mushrooms, dried tomatoes, dried porcini mushrooms, etc., add leafy vegetables and scraps of cut vegetables to add depth, and then dry thinly sliced carrots to "chase". It seems that it is added like "O". The oil to be combined is rice oil. It is said that the hawk claws that were also taken at Ebihara Farm are put in and a little spicy is added.

“Cut vegetables” is even more time-consuming. Certainly, it will take a long time to cut various kinds of vegetables into the same size. Moreover, it seems that the method of preparation is changed by steaming, boiling, and stir-frying according to the vegetables. There are also raw vegetables. That is why we can create this harmony of texture.

By the way, the vegetables used will change depending on the arrival. The vegetables used for soup stock and the cut vegetables toppings depend on the day. It may be unique to ramen, where vegetables play a leading role, that you can enjoy the "taste of the earth" that varies depending on the day you visit.

Offer is scheduled until early May, limited to 10 meals a day. If I could eat it all year round, it would be interesting to enjoy the "seasonal taste" ... I was a little disappointed, but I left the store to come back at the end of the period.