Slow-simmered bone broth, grass-fed short ribs and kansui noodles — whole ingredients, nothing synthetic, ready in five minutes.
Whole ingredients, simmered slow — and nothing you can't pronounce.
Broth & beef, noodles, pickled greens — three little pouches.
Microwave or stovetop, about five minutes.
A real bowl, on an ordinary weeknight.
Trained at the Culinary Institute of America in Napa Valley, James Chen spent hundreds of batches proving a real bowl could keep on a shelf — without a single shortcut.