Assorted Ramen Kits for 6

From Ivan Ramen

This is a combo pack of Ivan Ramen’s legendary Tokyo Shio, Tokyo Shoyu and Veggie Ramen!

As opposed to the more common, ultra-rich tonkotsu ramen, Ivan’s ramen is based on a blend of rich, clear chicken broth and golden dashi. It’s light and deeply complex with the chicken broth being made from whole chickens instead of just chicken bones, and the umami-rich dashi made from ingredients imported from Japan. This version of Tokyo-style “double soup” ramen is light, bright, and clean, with incredible depth and richness without being overly fatty. The specially formulated noodles are made with rye flour.

Ivan Orkin fell in love with Japanese cuisine while working as a dishwasher at a sushi bar at age 15. After culinary school and jobs in some of NYC’s top kitchens, he moved to Japan full-time, and at the suggestion of his wife, he opened a ramen shop. This move seemed destined for failure in a country where ramen enjoys a cult-like status. Incredibly, Ivan not only succeeded, but it became one of the top ramen shops in Tokyo. In 2012, he made a triumphant return to New York, and the following year he opened Ivan Ramen there to huge crowds and critical acclaim.

More Details

This package serves 6 people and includes 3 ramen kits.

  • Each ramen kit serves 2 people

Ramen Kits Include:

Tokyo Shio

  • Scallions (1.25 oz.)
  • 2 Soft Eggs (each 8 oz.)
  • 2 Slices Roasted Tomatoes (each 1.5")
  • 2 Portions of Rye Noodles (each 3.9 oz.)
  • Mixed Fat (1.5 oz.)
  • Shio Tare (2.5 oz.)
  • Katsuo Spice Mix (0.3 oz.)
  • 50/50 Soup Broth (19 oz.)
  • 2 Slices of Chashu (each 2 oz.)

Tokyo Shoyu

  • Scallions (1.25 oz.)
  • 2 Soft Eggs (each 8 oz.)
  • 2 Portions of Rye Noodles (each 3.9 oz.)
  • Mixed Fat (1.5 oz.)
  • Shoyu Tare (2.5 oz.)
  • Soy Reduction (1 oz.)
  • 50/50 Soup Broth (19 oz.)
  • 2 Slices of Chashu (each 2 oz.)
  • 4 Nori Sheets (each 4″ × 4″)

Veggie Ramen

  • Scallions (1.25 oz.)
  • 2 Slices Roasted Tomato (each 1.5")
  • Tofu Koji (8 pcs, each 1")
  • Enoki Mushrooms (3.5 oz.)
  • Mesclun (2 oz.)
  • 2 Portions of Rye Noodles (each 3.9 oz.)
  • Vegetable Fat (1.5 oz.)
  • Shoyu Tare (2.5 oz.)
  • Soy Reduction (1 oz.)
  • Vegetable Broth (19 oz.)

Ingredients

Tokyo Shio

  • Scallions
  • Soft Egg – Egg, Kosher Salt, Soy Sauce [Soybeans, Wheat, Salt, Alcohol, Water], Sake, White Sugar, Ginger, Garlic
  • Roasted Tomato – Tomato, Garlic, Canola Oil, Kosher Salt, Black Pepper, White Sugar
  • Rye Noodles – Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Rye Flour, Contains 1% Or Less Of Wheat Gluten, Salt, Kansui (Sodium Carbonate, Potassium Carbonate, Sago Starch
  • Mixed Fat – Chicken Fat, Pork Fat [Scallions, Ginger]
  • Shio Tare – Onion, Apple, Garlic, Ginger, Canola Oil, Ara Shio, Yaki Shio, Kamataki Shio
  • Katsuo Spice Mix – Katsuo [Bonito], Kosher Salt
  • 50/50 Soup – Chicken, Kombu [Dried Seaweed], Bonito, Mackerel, Sardine, Cuttlefish
  • Pork Chashu – Pork Belly, Soy Sauce [Soybeans, Wheat, Salt, Alcohol, Water], Sake, Mirin [Glucose Syrup, Alcohol, Rice, Corn Syrup, Salt, Water], Onion, Apple, Garlic, Ginger, Canola Oil, Water

Tokyo Shoyu

  • Scallions
  • Soft Egg – Egg, Kosher Salt, Soy Sauce [Soybeans, Wheat, Salt, Alcohol, Water], Sake, White Sugar, Ginger, Garlic
  • Rye Noodles – Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Rye Flour, Contains 1% Or Less Of Wheat Gluten, Salt, Kansui (Sodium Carbonate, Potassium Carbonate, Sago Starch
  • Mixed Fat – Chicken Fat, Pork Fat [Scallions, Ginger]
  • Shoyu Tare – Onion, Apple, Garlic, Ginger, Canola Oil, Soy Sauce [Soybeans, Wheat, Salt, Alcohol, Water], Sake, Mirin [Glucose Syrup, Alcohol, Rice, Corn Syrup, Salt, Water]
    Soy Reduction* – Soy Sauce [Soybeans, Wheat, Salt, Alcohol, Water]
  • 50/50 Soup – Chicken, Kombu, [Dried Seaweed], Bonito, Mackerel, Sardine, Cuttlefish
  • Pork Chashu – Pork Belly, Soy Sauce [Soybeans, Wheat, Salt, Alcohol, Water], Sake, Mirin [Glucose Syrup, Alcohol, Rice, Corn Syrup, Salt, Water], Onion, Apple, Garlic, Ginger, Canola Oil, Water
  • Nori Sheets – Seaweed

Veggie Ramen

  • Scallions
  • Roasted Tomato – Tomato, Garlic, Canola Oil, Kosher Salt, Black Pepper, White Sugar, Water, Sea Salt
  • Tofu Koji – Tofu [Water, Non-GMO Soybeans, Nigari (Magnesium Chloride)] Koji (Koji Cultured Rice, Filtered Water, Sea Salt, Alcohol)
  • Enoki Mushrooms
  • Mesclun
  • Rye Noodles – Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Rye Flour, Contains 1% Or Less Of Wheat Gluten, Salt, Kansui (Sodium Carbonate, Potassium Carbonate, Sago Starch
  • Vegetable Fat – Aonori, Kombu, Chipotle Powder, Oil Canola, Garlic
  • Shoyu Tare – Onion, Apple, Garlic, Ginger, Canola Oil, Soy Sauce [Soybeans, Wheat, Salt, Alcohol, Water], Sake, Mirin [Glucose Syrup, Alcohol, Rice, Corn Syrup, Salt, Water]
  • Vegetable Soup – Onion, Cabbage, Carrot, Leek, Eggplant, Garlic, Shiitake Dried, Canola Oil, Kosher Salt

ALLERGENS
Contains: Eggs, Soy, Wheat, Gluten

Instructions / Storage

  • This package ships partially frozen with ice packs, may thaw in transit
  • The Chef recommends this kit be cooked within 2 days of receiving it.
  • Upon arrival, place ingredients in the refrigerator until you’re ready to prepare.
  • Katsuo spice mix and nori sheets can be kept at room temperature.
  • If planning to cook outside the recommended window, place 50/50 soup, mixed fat, shoyu tare, shio tare, soy reduction and rye noodles in the freezer for up to 2 weeks.
  • For all remaining ingredients, freezing is not recommended.
  • Shoyu tare, shio tare, and soy reduction can be stored in the refrigerator for up to 4 weeks.
  • Mixed fat can be stored in the refrigerator for up to 2 weeks.
  • Rye noodles can be stored in the refrigerator for up to 1 week.
  • 50/50 soup, vegetable broth, soft egg, roasted tomatoes can be stored in the refrigerator for up to 5 days.
  • Pork Chashu, tofu koji, enoki mushrooms can be stored in the refrigerator for up to 3 days.
  • Scallions, mesclun can be stored in the refrigerator for up to 2 days.

To Serve

Tokyo Shio​

  • Slice the scallions into thin coins and set aside on a plate with the roasted tomatoes, soft eggs, and rye noodles to come to room temperature for at least 30 minutes.
  • Place the bags of mixed fat and shio tare (in original packaging) into a bowl of warm water to loosen until ready to use.
  • In a large pot, bring 6 quarts of unsalted water to a boil. Make sure there is enough water to keep at a rolling boil once noodles are added.
  • In another pot, combine the 50/50 soup, mixed fat, shio tare and katsuo spice mix with a whisk. Bring to a boil then remove from heat immediately. Note: Do not allow the soup to boil continuously; this will make it salty as it reduces.
  • While waiting for the soup and water to come up to a boil, place Pork Chashu on a plate with a paper towel on top and microwave for 30-60 seconds until heated through, set aside.
  • Once the water for the noodles comes to a rolling boil, gently add the noodles and cook for 50-60 seconds until al dente, stirring constantly; Drain thoroughly in a strainer.
  • Place the noodles at the center of the bowls, evenly divided.
  • With a ladle, carefully divide the hot soup evenly between the bowls.
  • Place the Pork Chashu centered on the ramen then cut the soft eggs in half. Working clockwise, place the eggs around the Chashu along the edge of the bowl, followed by the roasted tomatoes, finishing with sliced scallions.
  • Enjoy and happy slurping!

Tokyo Shoyu​

  • Slice the scallions into thin coins and set aside on a plate with the soft eggs and rye noodles to come to room temperature for at least 30 minutes.
  • Place the bags of mixed fat, shoyu tare and soy reduction (in original packaging) into a bowl of warm water until ready to use.
  • In a large pot, bring 6 quarts of unsalted water to a boil. Make sure there is enough water to keep at a rolling boil once noodles are added.
  • In another pot, combine the 50/50 soup, mixed fat, shoyu tare and soy reduction with a whisk. Bring to a boil then remove from heat immediately. Note: Do not allow the soup to boil continuously; this will make it salty as it reduces.
  • While waiting for the soup and water to come up to a boil, place Pork Chashu on a plate with a paper towel on top and microwave it for 30 seconds, set aside
  • Once the water for the noodles comes to a rolling boil, gently add the noodles and cook for 50-60 seconds until al dente, stirring constantly; Drain thoroughly in a strainer.
  • Place the noodles at the center of the bowls, evenly divided.
  • With a ladle, carefully divide the hot soup evenly between the bowls.
  • Place the Pork Chashu centered on the ramen then cut the soft eggs in half. Working clockwise, place the eggs around the Chashu along the edge, followed by sliced scallions. On the opposite side, place the 2 Nori sheets propped up against the side of each bowl.
  • Enjoy and happy slurping!

Vegetarian Shoyu​

  • Set roasted tomatoes, koji tofu, enoki mushroom, and rye noodles aside to come to room temperature for at least 30 minutes. Keep mesclun in the refrigerator until ready to use.
  • Place the bags of vegetable fat, shoyu tare and soy reduction (in original packaging) into a bowl of warm water until ready to use.
  • ​In a large pot, bring 6 quarts of unsalted water to a boil. Make sure there is enough water to keep at a rolling boil once noodles are added.
  • In another pot, combine the vegetable soup, vegetable fat, shoyu tare and soy reduction with a whisk. Bring to a boil then remove from heat immediately. Note: Do not allow the soup to boil continuously, this will make it salty as it reduces.
  • Once the water for the noodles comes to a rolling boil, gently add the noodles and cook for 50-60 seconds until al dente, stirring constantly; Drain thoroughly in a strainer.
  • Place the noodles at the center of the bowls, evenly divided.
  • With a ladle, carefully divide the hot soup evenly between the bowls.
  • Working clockwise, place the roasted tomatoes next to the ramen, followed by the tofu koji, mesclun, then finishing with sliced scallions. Prop a small bunch of enoki mushrooms up against the side of the bowl.
  • Enjoy and happy slurping!
Download Storage and Prep Instructions

Shipping Details

  • Ivan Ramen ships Monday through Friday
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
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