This was the perfect lunch for a cold winter day. I started with the buddha banh mi (crispy coconut tofu, avocado sauce, pickled carrots, and herbs) and roasted mushroom dumplings (brown miso butter, arugula) and finished with my favorite vegetarian ramen– kinoko vegetarian ramen (mushroom dashi, shiitake salad, king trumpet, shio kombu with greens, tofu and avocado.
Visit mechanoodlebar.com for locations, hours, and menus.
