Spicy Tokyo Ramen Kit for 4

From Ivan Ramen

This is very representative of what Ivan made famous in Japan! It is incredibly flavorful and complex, with an added dose of spiciness from spicy chili paste. This soy sauce-flavored soup is a bit deeper and darker than the shio, and lacks the smoked fish powder and oceanic flavor that the shio has.

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 everything you need to make 4 bowls of Spicy Tokyo Ramen.

  • 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

Tokyo Shio Ramen Kit Includes:

  • 4 Scallions (2.5 oz.)
  • 4 Soft Eggs (each 8 oz.)
  • 4 Portions of Rye Noodles (each 3.9 oz.)
  • 2 pcs. Bok Choy (each 1.7 oz.)
  • 2 packets of 50/50 Soup Broth (each 19 oz.)
  • 2 packets of Mixed Fat (each 1.5 oz.)
  • 2 packets of Shoyu Tare (each 2.5 oz.)
  • 2 packets of Spicy Chili Ramen Paste (each 3 oz.)
  • 4 Slices of Chashu (each 2 oz.)
  • Each packet = 2 portions


  • 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)
  • Bok Choy
  • 50/50 Soup – Chicken, Kombu [dried Seaweed], Bonito, Mackerel, Sardine, Cuttlefish
  • 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]
  • Spicy Chili Ramen Paste – Sesame Tahini, Chipotle, Cayenne, Onion Crunch, Light Brown Sugar, Tobanjan
  • 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

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 prepared within 2 days of receiving it.
  • Upon arrival, place all ingredients in the refrigerator until you’re ready to cook.
  • If planning to cook outside the recommended window, place 50/50 soup, mixed fat, shoyu tare, spicy chili paste and rye noodles in the freezer for up to 2 weeks.
  • Freezing the egg, bok choy and scallions is not recommended.
  • Shoyu tare, spicy chili ramen paste 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, soft egg, roasted tomatoes can be stored in the refrigerator for up to 5 days
  • Pork Chashu, bok choy can be stored in the refrigerator for up to 3 days
  • Scallions can be stored in the refrigerator for up to 2 days

To Serve

Spicy Tokyo Ramen

  • 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 spicy ramen chili paste (in original packaging) into a bowl of warm water to loosen until ready to use.
  • Bring 2 pots of water to boil. For the noodles, bring 6 quarts of unsalted water in a large pot. Make sure there’s enough water to keep at a rolling boil once noodles are added.
    For blanching bok choy, bring 2 quarts of salted water in a medium pot.
  • Blanch the bok choy (see instructions below)
  • In another pot, combine the 50/50 soup, mixed fat, shoyu tare and spicy ramen chili paste 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 next to the ramen then cut the soft eggs in half. Working clockwise, place the bok choy next to the Chashu, followed by the eggs, then finish with sliced scallions.
  • Enjoy and happy slurping!

Bok Choy

  • Prepare your ice bath. Fill a large bowl with equal parts cubed ice and water, then set aside.
  • While waiting for the water to come to a boil, prepare the bok choy by cutting off the root and pulling apart the leaves. Rinse thoroughly to clean and pat dry before cutting.
  • Stack the leaves on top of one another and cut vertically across, about 1/2-inch thick strips.
  • Once the water comes to a boil, add the bok choy, and cook for 40 seconds to 1 minute. Bok Choy should be a bright green and lightly tender.
  • Using a slotted spoon, immediately transfer Bok Choy to the ice bath to stop cooking. Once cool, drain again, then pat dry with paper towels.
  • Serve on top of ramen alongside other garnishes. Enjoy!
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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