Marin’s OG ramen house has been slinging tonkatsu and shoyu, tantan and shio for seven years. Owner Kevin Fong says the tonkatsu, a cloudy, slow-simmered pork bone broth, remains his most popular menu item, but the vegetarian broth, the base for the hearty miso, is nearly as popular. Though he won’t divulge the secret behind the animal-free broth’s umami thunder, he will admit to using as many vegetables as he grew up eating both in the base and as toppers for the vegan and vegetarian bowls. He recently added pan-fried ramen with just as many vegetables to the menu, and gluten-free noodles are available.