In tonkotsu ramen, pork bones do their thing, adding creamy richness. But not at Hinodeya Ramen Bar. The signature ramen at this Lowest Greenville restaurant is delicately smoky from its kombu, bonito, and scallop broth. There are lightly whole wheat-flecked noodles—with a pleasant, distinctive chew—and chashu (the only pork in the place aside the pork-scallop oil that’s a complex flavor component for another bowl). There's more: Soymilk may seem an unusual ingredient to praise in ramen, but it’s the secret behind the creamy vegan ramen.