Nutritious Ramen Fix Every Day of the Week
We've got you covered every day of the (work) week with 5 unique options, including vegan and seasonal choices. Each region in Japan showcases its own take on ramen, and we are excited to bring these experiences right to your table with tonkotsu, miso, and shoyu broths.
Crafted to be better tasting and better for you with protein up to 28g, and if you are worried about sodium in the broth, follow Japanese moms' advice and "sip, don't slurp!"
Shio (Salt) Yuzu Ramen with Broccoli, Corn and Pork
Region: Osaka & Kyoto (West Japan)
Flavor: Citrusy and salty, with bright and delicate notes
Key Nutrients: 21g protein
Fun Fact: Shio ramen is one of the oldest ramen styles, originating in early 20th-century Japan from Chinese noodle soups, and is distinguished by its clear lighter broth, seasoned primarily with salt rather than soy sauce or miso.
Pork Ramen (Tonkotsu Shoyu Ramen)
Region: Fukuoka (South Japan)
Flavor: Savory pork & soy sauce broth
Key Nutrients: Collagen, amino acids
Fun Fact: This savory broth was born when a chef accidentally boiled pork bones a bit too long, giving us the rich and creamy broth we savor today.
Tan Tan Ramen with Ground Chicken
Region: Yokohama (Near Tokyo)
Flavor: Chili oil, sesame, creamy soy
Key Nutrients: 28g protein
Fun Fact: Tan Tan Ramen, a Japanese adaptation on the Chinese Sichuan dan dan mian, is characterized by a flavorful topping and a spicy yet creamy broth. The dish's name, Tantanmen, is derived from the "dan dan" sound associated with street vendors using carrying poles (dan) to sell this dish in China's historical culinary landscape.
Tan Tan Ramen with Crumbled Tofu (Vegan)
Region: Yokohama (Near Tokyo)
Flavor: Chili oil, sesame, creamy soy
Key Nutrients: 28g protein
Fun Fact: Tan Tan Ramen, a Japanese adaptation on the Chinese Sichuan dan dan mian, is characterized by a flavorful topping and a spicy yet creamy broth. The dish's name, Tantanmen, is derived from the "dan dan" sound associated with street vendors using carrying poles (dan) to sell this dish in China's historical culinary landscape.
From Monday to Sunday, From Miso to Shoyu: Your Week, Your Ramen Adventure.
