At Ramen Hood, Ilan Hall, the chef-owner of the now-closed downtown L.A. restaurant the Gorbals and winner of the second season of Bravo’s “Top Chef,” isn’t just making ramen. He and his team, led by Rahul Khopkar, are making vegan ramen. The rich broth is made from sunflower seeds, the rounds of pork are actually meaty mushrooms and that egg in the middle is made from soy milk and nutritional yeast. The broth has a mild, toasted nutty flavor and the vegan egg is similar in texture to a soft-boiled egg. The opening friends and family menu includes spicy ramen or regular ramen and a handful of side dishes, including fried broccoli with a soy and malt vinegar sauce; pickled vegetables; and fried tofu smothered in a red al pastor sauce (think al pastor marinade, as a sauce).