JINYA Ramen Bar Expands Vegan Menu
The Japanese eatery expands vegan menu options across 40+ locations.
JINYA Ramen Bar, with over 40 locations across North America, including those across Southern California, Arizona, and Texas, has continued its commitment of offering a wide array of options for guests across various dietary restrictions by expanding vegan menu options with a new limited-time Chef’s Specials Menu. Just launched on June 1st, participating locations will include two new plant-based, hearty, and delicious entree options for guests across the country.
JINYA Vegan Ramen Options
Agedashi Tofun and Vegan Maze-Men join existing plant-based ramen options of Flying Vegan Harvest and Spicy Creamy Vegan Ramen. The Agedashi Tofun features fried vegetables including kabocha, bamboo shoots, broccolini and cherry tomatoes with lightly deep-fried tofu in vegetarian tempura sauce from vegetable dashi, mirin and soy sauce. Tofun, more like To-YUM! The Vegan Maze-Men is brothless, but flavor-packed! Extra thick noodles coated in vegan umami sauce paired with sauteed curry cauliflower, soy meat soboro, bamboo shoots, corn, green and red onions, and topped with sesame seeds and shredded (not dried) seaweed.
Customization and Swaps for Dietary Needs and Preferences
“At JINYA, we are constantly innovating our menu to ensure every guest leaves satisfied. We understand the importance of having a variety of offerings for different dietary needs and preferences. That’s why our menu features everything from vegetarian and vegan to gluten-free items. We can’t wait to debut our new Chef’s Specials Menu items and look forward to hearing what everyone thinks about these delicious vegan offerings.” said JINYA Ramen Bar Founder and CEO Tomo Takahashi.
The first JINYA location opened in 2010 and now has over 40 locations across North America with several more due to open in the coming year. The menu allows for customization and swaps for dietary needs and preferences, including vegan broth and gluten-free noodle options to mix and match in the various signature items, such as ramen, rice bowls, curry, salads, and more. The new Chef’s Specials Menu is limited-time only, but we hope the latest vegan offerings will become permanent favorites.
Melissa has been vegan for three and a half years and is a self-proclaimed pizza and doughnut enthusiast. Has anyone tried combining the two yet? A public relations executive—when she’s not scouring New York City and beyond for the next great vegan food and beauty finds—she donates her time to HIT Living Foundation dog rescue and spoiling her cat, Waffles.
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