Ramen Kits - Choose Your Own for 4

From Ivan Ramen

Take your pick from 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 4 people and includes your choice of 2 ramen kits.

  • Each ramen kit serves 2 people
  • Choose to add a Cookbook
    • 1 copy of The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider
    • 1 copy of Ivan Ramen: Love, Obsession, and Recipes from Tokyo’s Most Unlikely Noodle Joint

Ramen Kit Options Include:

Tokyo Shio
  • 50/50 Soup Broth (19 oz.)
  • 2 Portions of Rye Noodles (each 3.9 oz.)
  • 2 Slices of Chashu (each 2 oz.)
  • Shio Tare (2.5 oz.)
  • Mixed Fat (1.5 oz.)
  • 2 Slices Roasted Tomatoes (each 1.5")
  • 2 Soft Eggs (each 8 oz.)
  • Scallions (1.25 oz.)
  • Katsuo (0.3 oz.)
Tokyo Shoyu
  • 50/50 Soup Broth (19 oz.)
  • 2 Portions of Rye Noodles (each 3.9 oz.)
  • 2 Slices of Chashu (each 2 oz.)
  • Shoyu Tare (2.5 oz.)
  • Mixed Fat (1.5 oz.)
  • 2 Slices Roasted Tomatoes (each 1.5")
  • 2 Soft Eggs (each 8 oz.)
  • Scallions (1.25 oz.)
  • 4 Nori Sheets (each 4″ × 4″)
  • Soy Reduction (1 oz.)
Veggie Ramen
  • Vegetable Broth (19 oz.)
  • 2 Portions of Rye Noodles (each 3.9 oz.)
  • Shoyu Tare (2.5 oz.) * Vegetable Fat (1.5 oz.)
  • 2 Slices Roasted Tomato (each 1.5")
  • Scallions (1.25 oz.)
  • Soy Reduction (1 oz.)
  • Tofu Koji (8 pcs, each 1")
  • Mesclun (2 oz.)
  • Enoki Mushrooms (3.5 oz.)

Ingredients

Tokyo Shio
  • Katsuo Spice Mix – Katsuo [bonito], Kosher Salt
  • Pork Chashu – Pork Belly, Kosher Salt, Light Brown Sugar, Soy Sauce [soybeans, Wheat, Salt, Alcohol, Water], Sake, Mirin [glucose Syrup, Alcohol, Rice, Corn Syrup, Salt, Water], Onion, Apple, Garlic, Ginger, Canola Oil
  • Roasted Tomato – Tomato, Garlic, Canola Oil, Kosher Salt, Black Pepper, White Sugar
  • Shio Tare – Onion, Apple, Garlic, Ginger, Canola Oil, Ara Shio, Yaki Shio, Kamataki Shio
  • 50/50 Soup – Chicken, Kombu [dried Seaweed], Bonito, Mackerel, Sardine, Cuttle Fish
  • Ramen Egg – Egg Brown, Kosher Salt, Soy Sauce [soybeans, Wheat, Salt, Alcohol, Water], Sake, White Sugar, Ginger, Garlic
  • Mixed Fat – Chicken Fat, Pork Fat [scallions, Ginger]
  • Rye Noodles – Wheat Flour [wheat Flour, Niacin, Redced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Rye Flour, Contains 1% Or Less Of Wheat Gluten, Salt, Kansui (Sodium Carbonate, Potassium Carbonate, Sago Starch
Tokyo Shoyu
  • Katsuo Spice Mix – Katsuo [bonito], Kosher Salt
  • Pork Chashu – Pork Belly, Kosher Salt, Light Brown Sugar, Soy Sauce [soybeans, Wheat, Salt, Alcohol, Water], Sake, Mirin[glucose Syrup, Alcohol, Rice, Corn Syrup, Salt, Water], Onion, Apple, Garlic, Ginger, Canola Oil
  • 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]
  • 50/50 Soup – Chicken, Kombu,[dried Seaweed], Bonito, Mackerel, Sardine, Cuttle Fish
  • Ramen Egg – Egg Brown, Kosher Salt, Soy Sauce [soybeans, Wheat, Salt, Alcohol, Water], Sake, White Sugar, Ginger, Garlic
  • Mixed Fat – Chicken Fat, Pork Fat [scallions, Ginger]
  • Rye Noodles – Wheat Flour [wheat Flour, Niacin, Redced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Rye Flour, Contains 1% Or Less Of Wheat Gluten, Salt, Kansui (Sodium Carbonate, Potassium Carbonate, Sago Starch
  • Soy Reduction – Soy Sauce[soybeans, Wheat, Salt, Alcohol, Water]
  • Nori Sheets – Seaweed
Veggie Ramen
  • 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]
  • Veg Fat – Aonori, Kombu, Chipotle Powder, Oil Canola, Garlic
  • Vegetable Soup – Onion, Cabbage, Carrot, Leek, Eggplant, Garlic, Shitake Dried, Canola Oil, Kosher Salt
  • Rye Noodles – Wheat Flour [wheat Flour, Niacin, Redced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Rye Flour, Contains 1% Or Less Of Wheat Gluten, Salt, Kansui (Sodium Carbonate, Potassium Carbonate, Sago Starch
  • Roasted Tomato – Tomato, Garlic, Canola Oil, Kosher Salt, Black Pepper, White Sugar, Water, Sea Salt, Alcohol

Instructions / Storage

  • This package ships partially frozen with ice packs, may thaw in transit
  • Upon arrival, place soup broth, fat, shoyu & shio tare, and rye noodles in the freezer for up to 2 weeks
  • Refrigerating rye noodles is not recommended
  • Soup broth, shoyu & shio tare and fats may be kept in the fridge for up to 5 days
  • Chashu may be kept in the fridge for up to 3 days
  • Scallions may be kept in the fridge for up to 2 days
  • Soft egg may be kept in the fridge for 1 day

To Serve

Tokyo Shio​

  • Set roasted tomatoes, soft eggs, and rye noodles aside on a plate to temper at room temperature for at least a half hour
  • ​Bring 6 quarts of unsalted water in a large pot, make sure there is enough water to keep at a rolling boil once noodles are added.
  • Heat the soup in another pot and bring it up to a boil. ​Note: Do not allow soup to boil continuously, as this will make the soup 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.
  • As soon as the soup comes up to a boil, remove from heat immediately and
    add Katsuo Mix, Shio Tare, and Mixed Fat into the soup, whisk to combine and set aside.
  • At this time, the water for noodles should be boiling.
  • Cook the noodles in the unsalted boiling water for 50-60 seconds until al dente, always stir the noodles while cooking, drain thoroughly in a strainer.
  • Place the noodles at the center of the bowls, divide them evenly.
  • With a ladle, carefully divide the hot soup in the bowls evenly.
  • Place the Pork Chashu on the ramen, followed by roasted tomatoes, and scallions. Cut the soft eggs in half and place them on top, next to the Chashu.
  • Enjoy and happy slurping!

Tokyo Shoyu​

  • S​et soft eggs and rye noodles aside on a plate to temper at room temperature for at least a half hour
  • ​Bring 6 quarts of unsalted water in a large pot, make sure there is enough water to keep at a rolling boil once noodles are added.
  • Heat the soup in another pot and bring it up to a boil. ​Note: Do not allow soup to boil continuously, as this will make the soup salty as it reduces.
  • While waiting for the soup and water to come up to a boil, place Pork Chashu on a plate with paper towel on top and microwave it for 30 seconds, set aside.
  • As soon as the soup comes up to a boil, remove from heat immediately
    and add Soy Reduction, Shoyu Tare, and Mixed Fat into the soup, whisk to combine and set aside.
  • At this time, the water for noodles should be boiling.
  • Cook the noodles in the unsalted boiling water for 50-60 seconds until al dente, always stir the noodles while cooking, drain thoroughly in a strainer.
  • Place the noodles at the center of the bowls, divide them evenly.
  • With a ladle, carefully divide the hot soup in the bowls evenly.
  • Place the Pork Chashu on the noodles, followed by scallions. Cut the soft eggs in half and place them on top, next to the Chashu. On the opposite side, place the Nori against the bowls.
  • Enjoy and happy slurping!

Vegetarian Shoyu​

  • Set roasted tomatoes, koji tofu, enoki mushroom, and rye noodles aside on a plate to temper at room temperature for at least a half hour.
  • Keep mesclun greens/watercress in the refrigerator until ready to use.
  • ​Bring 6 quarts of unsalted water in a large pot, make sure there is enough water to keep at a rolling boil once noodles are added.
  • Heat the soup in another pot and bring it up to a boil. ​Note: Do not allow soup to boil continuously, as this will make the soup salty as it reduces.
  • As soon as the soup comes up to a boil, remove from heat
    immediately and add Soy Reduction, Shoyu Tare, and Vegetable Fat into the soup, whisk to combine and set aside.
  • At this time, the water for noodles should be boiling.
  • Cook the noodles in the unsalted boiling water for 50-60 seconds until al dente, always stir the noodles while cooking, drain thoroughly in a strainer.
  • Place the noodles at the center of the bowls, divide them evenly.
  • With a ladle, carefully divide the hot soup in the bowls evenly.
  • Place the roasted tomatoes next to the noodles, working clockwise, followed by Koji Tofu, Enoki mushroom, mesclun greens/ watercress, and scallions.
  • 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!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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