This spacious Killingworth restaurant serves Asian plates like chili oil wontons and siu mai dumplings that impress vegans and omnivores alike. Ichiza Kitchen’s namesake noodle soup steals the limelight with an outstanding slow-cooked broth served with delicate rice noodles, fermented soy protein chicken, and crunchy yu choy, while the Filipino-style “chicken” mami offers a soul-soothing broth, fluffy tofu pillows, and bouncy egg-like noodles. The restaurant is open for takeout and delivery.

Located at Shady Pines food cart pod, Saff Ramen specializes in konkotsu ramen (vegan tonkotsu-style corn ramen) and onigiri stuffed with “feta” for takeout and delivery. Umi Organic ramen noodles arrive in a velvety vegetable broth accented by sweet corn, sumac-infused tofu, crunchy scallions, and sesame seeds. The cart also reimagines its ramen as a gluten-free rice bowl with the same savory house-made broth. Seasonal specials are announced regularly on Instagram.

North Williams’ Kayo’s Ramen Bar offers a vegan version of almost every bowl, made with an assari-style kombu, shiitake, and vegetable base. The restaurant’s meatless renditions of classics like shio, shoyu, and miso are all great, but the star is the tantan ramen, a blend of creamy sesame paste and fiery Sichuan peppercorn. Signature bowls include the hearty curry, mouth-numbing mala, and fruity pineapple ginger. In addition to ramen noodles, Kayo’s offers no-carb or low-carb options featuring julienned and lightly-blanched daikon and zucchini. The restaurant offers heated patio dining, as well as pickup and delivery.

This family-owned Vietnamese restaurant in Montavilla features a variety of meatless dishes on its newly revamped menu, from spicy lemongrass stir fry to lotus root soup to tofu rice crepes finished with garlic-lime “fish” sauce. However, the steamy vegan pho — rich with ginseng and loaded with tofu and crunchy vegetables — is a hit among vegans and vegetarians year-round. Hanoi Kitchen is open for takeout and delivery.

Located on NW 21st, Top Burmese is one of the few restaurants representing Burmese cuisine in Portland. Vegans can choose from a variety of knockout dishes, including crispy samosas and fermented green tea leaf salad; still, the khao soi, a coconut curry soup with chewy wheat noodles, is a must-order thanks to its intense depth of flavor. This bowl comes with crunchy accompaniments: wonton crisps, onions, fried garlic, and cilantro. Top Burmese and Beaverton sister restaurant Bistro Royale are open for takeout and delivery.

Tucked inside Morrison Market, this all-vegan Japanese restaurant is best known for its curry, kenchinjiru ginger miso soup, and onigiri made with countless misos, but the udon noodle bowls are equally delicious. Smooth-yet-springy, the house-made udon pairs beautifully with Obon Shokudo’s rich and silky curry, finished with shiitake dashi, fried tofu, and kakiage fritters. A lighter soy-mushroom broth is also available. Obon offers takeout and delivery and makes regular appearances at farmers markets.

Formerly a minimalist restaurant with exquisite tasting menus, Berlu’s latest pivot is Friday noodle soup specials, which always includes one vegan, gluten-free bowl with house-made noodles and assorted seasonal vegetables. While pre-pandemic Berlu featured Vietnamese influences, Vince Nguyen explores traditional Vietnamese roots with the noodle soups, such as bun mang chay with a vegetable ginger broth, roasted maitakes, and brussel sprouts. Preorder on Tock for Friday evening pickup in Go Box reusable containers.

Tokyo-based ramen shop Afuri chose to open its first US location in Portland because the soft water from Mount Hood, much like Mount Afuri’s water, is ideal for making ramen. Made with umami miso tare, the vegan hazelnut ramen features some of bounciest ramen noodles around, topped with bok choy, shiitakes, leeks, miso cashew crumbles, and sesame chili oil. This next-level bowl is available for takeout and delivery at both the Southeast and Beaverton izakayas.

A favorite among vegans and vegetarians, Van Hanh is a roadside house-turned-restaurant in Southeast Portland. Run by Buddhist nuns and volunteers, Van Hanh serves an extensive selection of Vietnamese dishes — from steamed buns to papaya salad to vermicelli bowls — for takeout and delivery. Vegans can choose between the pho with tofu and traditional pho toppings and the popular spicy bun hue with thick rice noodles and mock beef.

At this whimsical and forest-like Asian restaurant in Woodstock, the go-to order is the fragrant Malaysian-style laksa featuring a rich and soothing curry coconut broth and rice noodles topped with a mountain of vegetables and hearty tofu chunks. Those who prefer a lighter broth can dig into the vegetable-heavy green noodle soup. Nudi is open for takeout and delivery.

Although this ramen spot specializes in tori paitan ramen, it serves two truly luscious hazelnut-based vegan broths. The bowls arrive with toppings like tofu, menma, kikurage mushrooms, pickled mustard greens, and a nut crumble of macadamia, hazelnut, walnut, cashews, and peanuts. Available for takeout and delivery, Mugen Noodle Bar also offers vegan sides and a meatless mazemen. Mugen has two locations: Tigard and Hood River.