Green Mountain Ramen

Green Mountain Ramen is more than just a place to enjoy delicious food—it’s a heartfelt mission to nourish our community. What makes us unique is our dedication to using fresh, local, and organic ingredients whenever possible, blending our love for authentic Japanese flavors with a deep respect for Vermont’s rich agricultural heritage. 

Beginning June 5, 2025, Green Mountain Ramen will also be open for lunch Fridays and Saturdays, with new hours as follows:

Thursday 4pm - 10pm

Friday 12pm - 10pm

Saturday 12pm - 10pm

Carry-out or dine-in! Order online.

Jane Henry brings a lifetime of experience in healing arts, holistic wellness, and love of global culinary traditions to Green Mountain Ramen. Rooted in the belief that food is medicine, she weaves together her expertise in whole foods nutrition, shiatsu therapy, occupational therapy, yoga and end-of-life care to create deeply nourishing and intentional meals for the community.

Jane’s connection to food began early. She worked in catering and developed a love for world cuisines. At 15, she became a vegetarian and committed herself to a whole foods lifestyle. In her early 20’s Jane worked as a chef at an award winning restaurant in Providence, Rhode Island. She went on to study Whole Foods Nutrition with Paul Pitchford, Traditional Chinese Medicine and Shiatsu at the Providence Shiatsu School, and yoga, later earning a degree in Occupational Therapy. Her dedication to holistic well-being led her to become a licensed bodyworker in Vermont, a yoga and meditation teacher, and an End-of-Life Doula, certified through the University of Vermont.

Before co-founding Green Mountain Ramen, Jane spent over a decade as the owner and director of a Yoga and Healing Arts Studio in Rhode Island. Since moving to the area more than ten years ago, she has worked extensively with interdisciplinary care teams, supporting clients at the end of life. Through this work, she witnessed firsthand how food is more than nourishment, it is comfort, it fosters joy and connection bringing people together. She carries this wisdom into the art of ramen, ensuring each bowl is crafted with care, using locally sourced, organic ingredients whenever possible. Her vision for Green Mountain Ramen extends beyond serving food, it is about creating a healing experience that nourishes the body, mind, and spirit while fostering meaningful connections within the community.

Ken is a Japanese American registered nurse and the co-founder of Green Mountain Ramen, a culinary project rooted in the belief that food is medicine. After graduating from Erie Community College’s nursing program in 2019, he worked as an operating room nurse for a year before facing a profound personal challenge, an “incurable” mental health diagnosis. Offered medication as the only solution, Ken chose a different path.

Determined to seek healing beyond conventional treatment, he embarked on a spiritual quest, engaging with psychiatric patients, addicts, and the unhoused. Through these conversations, he gained invaluable insight into both his own struggles and the mainstream medical paradigm. This journey led him to Inner Fire, a healing community in Vermont, where he became a “Seeker Fund Scholarship” recipient in 2021. Immersing himself fully in the program for a year, Ken found healing through organic food, alternative therapies, including Therapeutic Eurythmy, Hauschka Artistic Therapy, Spatial Dynamic Therapy, Somatic Breath Therapy, Biodynamic gardening, Chopping Wood, Woods Wondering, Knitting, Clowning. As well as personal growth, and deep community connection. Experiencing these therapies firsthand showed Ken that truth exists, for it will set you free. At Inner Fire, individuals are not called patients, they are called Seekers, because true healing can only be predicated on an unrelenting pursuit of self-discovery. If one desires healing, they must seek like they have never sought before. Seek, and you shall find. Now, he gives back by working as a nurse and guide at Inner Fire, helping others find their own path to recovery.

Long before he ever imagined opening a ramen business, Ken spent a few months working at a ramen shop in Buffalo, NY while in nursing school. At the time, it was just a job, but in hindsight, it planted the seeds for what would become his life's work. During his free time, Ken started Green Mountain Ramen, inspired by the generosity of the community that once nourished him. His mission is simple but powerful, to serve organic, locally sourced ramen that not only delights the palate but also nurtures the body and soul. Today, Green Mountain Ramen is more than just a food venture; it’s a reflection of Ken’s journey, a bridge between nourishment and healing, and a testament to the transformative power of both food, community and truth.