Our Food System Is Messed Up. Why Should You Have to Compromise?
You want to do it all - be hot, get that dream career, and a full social life.
But our food system holds you back. Fast Food? Weight gain and energy crashes. Meal prep? A Sunday time suck. Meal delivery? $12+ per meal.
Protein bars seem to be a worthy contender. But can you imagine serving “protein bars and shakes” for dinner?
They meet your macros but rob you of the delight of savoring and sharing a real meal. Not to mention the chalky texture or artificial fillers.
So we asked - "Why can't we have it all?" Something fast, nutritious, yet delicious as real food.
Ramen Reimagined – Comfort Food That Fuels.
We refused to accept the trade-off between nutrition and indulgence. So we challenged ourselves:
Can we transform one of our favorite dishes, the humble instant ramen, into a nutrition powerhouse, without ruining the taste, texture, or cook time?
Now, a great noodle is an art *and* a science. So it took some real dedication to add 40g of protein to it.
We ran 300+ tests in pursuit of the perfect bite, tweaking everything from dough blends, resting times, and rolling techniques.
Some trials were inedible - closer to a moist shoelace than a noodle - but after thousands of hours in the kitchen, we've nailed it.
40g of protein with that classic ramen texture: chewy for a few bites then melts in your mouth. And cooks in 3 - 5 minutes.
The Secret Recipe for Protein-Packed Noodles...Without Ruining the Texture
Many high-protein foods use pea or soy protein, and as a result are gritty, hard to digest, and carry a "signature" aftertaste. We chose a new path:
Casein: A slower-digesting protein that keeps you full for longer and fuels overnight muscle recovery. Its smooth texture and neutral taste blends seamlessly into the dough.
Brown Rice Protein: Easy to digest, rich in amino acids and short-chain fatty acids that promote a healthy gut.
Vital Wheat Gluten: The key to our ramen’s perfect chew. High-protein without the grainy texture of typical plant proteins.
Kansui: A tradition in ramen making for generations, Kansui is an alkaline solution that gives our noodles their signature chew, bounce, and golden hue.
Konjac: A long-used Japanese fiber source that aids digestion and enhances satiety. It also keeps high-protein dough light and springy.
The result? High-protein, lower-carb ramen that tastes and feels like the real thing - No compromises.
Umami-Rich, Flavor-Packed Broth with No Artificial Flavors or Seed Oils
No ramen is complete without its broth.
We honor tradition with real animal fats in our chicken and beef flavors and real kombu and vegetables in our vegetarian packs.
Like we said before: No compromises, just rich, authentic flavor in every sip.