Tokyo Shoyu Ramen Kit for 4
This is very representative of what Ivan made famous in Japan! It is incredibly flavorful and complex, yet light. 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. It’s the perfect “beginner’s” 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.
This package serves 4 people and includes everything you need to make 4 bowls of Tokyo Shoyu Ramen.
- 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
Tokyo Shoyu Ramen Kit Includes:
- Scallions (2.5 oz.)
- 4 Soft Eggs (each 8 oz.)
- 4 Portions of Rye Noodles (each 3.9 oz.)
- Mixed Fat (3 oz.)
- Shoyu Tare (5 oz.)
- Soy Reduction (0.68 oz.)
- 50/50 Soup Broth (38 oz.)
- 4 Slices of Chashu (each 2 oz.)
- 4 Nori Sheets (each 4″ × 4″)
- 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
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. Nori sheets can be kept at room temperature.
- If planning to cook outside the recommended window, place 50/50 soup, mixed fat, shoyu tare, soy reduction, Pork Chashu and rye noodles in the freezer for up to 2 weeks
- Freezing the eggs and scallions is not recommended
- Shoyu tare, 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, soft eggs can be stored in the refrigerator for up to 5 days
- Pork Chashu can be stored in the refrigerator for up to 3 days
- Scallions can be stored in the refrigerator for up to 2 days
- 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!
- 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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