Launch offer now live: pre-order today. Ships Aug 1, free shipping over $40.

Launch offer live: pre-order today, ships Aug 1

The Pantry

The Pantry

Every ingredient has a job. Not a marketing one. A culinary one. If something made it in, removing it would make the bowl worse. If something didn't make it in, adding it wouldn't make it better. That's our rule.

The Broth Foundation

Beef Short Rib

The frame. We braise whole short ribs directly in the broth. That's where the depth, the fat, and the real beef flavor come from.

Pork Bone

The roundness. Pork bones simmer into the background, softening the edges and adding a quiet richness that holds everything together.

Whole Mature Hen

The clarity. Mature hens bring a more developed umami than a standard chicken – lifting the broth without weighing it down.

The Noodles

Kansui

Kansui is the alkaline mineral that raises dough's PH, giving the noodle its iconic chew, pale yellow color, and the ability to hold up in broth.

Tapioca Starch

Derived from cassava root. Adds smoothness and flexibility. The reason the noodles feel silky rather than starchy.

The Umami Builders

The slow, quiet work of real flavors.

Kombu

The core of dashi in Japanese cooking. Seaweed are naturally rich in glutamates (why we don't need MSG). Taste like nothing on its own. Makes everything else tastes more like itself.

Shiitake Mushroom

Earthy, meaty, layered. Shiitake doubles the savory signal without competing with the broth. A force multiplier.

The Aromatics

Angelica Roots

A traditional Chinese medicinal herb used in broths for centuries. Adds a faint, distinctive herbal note that's makes a good braise.

Bay Leaf

A background player that ties the aromatics together. Adds a subtle herbal quality that makes a broth feel complete rather than assembled.

Black & White Pepper

Black for sharpness. White for warmth. Used together because neither one does the full job alone.

Cassia Cinnamon

Not the cinnamon in your grocery store. Cassia is earthier, more savory, a Chinese braising spice that adds warmth and depth without tipping sweet.

Ginger

Used in East Asian cooking for thousands of years. It balances rich meats and add a clean heat that lingers without burning.

Angelica Roots

A traditional Chinese medicinal herb used in broths for centuries. Adds a faint, distinctive herbal note that's makes a good braise.

Bay Leaf

A background player that ties the aromatics together. Adds a subtle herbal quality that makes a broth feel complete rather than assembled.

The Sweetness & Balance

The Sweetness & Balance

Apple

A Chinese technique. Melts into the simmer, adding a natural sweetness that balances the savory without announcing itself.

Carrot

Subtle sweetness and color. Carrot softens the broth's edges and deepens the base without adding weight.

Hawthorn Berry

Used in Chinese braising traditions for centuries. The natural acids in hawthorn tenderize the meat from the inside out, and add a faint tartness that keeps the broth from being heavy.

Lemon

Where vinegar adds a sharpness, lemon adds a clean citrus lift that keeps the spice layer from getting too heavy.

Pumpkin

Doesn't taste like pumpkin. It dissolves into the broth, rounding out the richness and adding body you feel more than taste.

Apple

A Chinese technique. Melts into the simmer, adding a natural sweetness that balances the savory without announcing itself.

Carrot

Subtle sweetness and color. Carrot softens the broth's edges and deepens the base without adding weight.

The Spice Layers

Chilli Peppers

The heat behind the má. Chili brings the là (辣), the straightforward burn that works with peppercorns to create the double-hit of our Sichuan bowl.

Doubanjiang

Fermented broad bean paste that's complex, savory, and the reason the heat in our Sichuan bowl tastes layered rather than one-note.

Red Bean Paste

Fermented. Deeply savory. A staple of Taiwanese cooking that traces back to the same night market stalls that made beef noodle soup Taiwan's national dish.

Sichuan Peppercorn

Not just heat. Sichuan peppercorn brings má (麻), a numbing tingle unique to Sichuan cuisine that's been used for centuries to open the palate.

The Garnish

Pickled Mustard Greens

[Xue Cai] Sharp, fermented, alive. A classic Sichuan ingredient that cuts through richness and keeps the bowl from ever becoming one-dimensional.

We left these out on purpose:

No shortcuts dressed up as ingredients.
No MSG. No preservatives. No additives. No fillers.
No artificial colors or flavors. No dairy.

No shortcuts dressed up as ingredients.
No MSG. No preservatives. No additives. No artificial colors or flavors.

No fillers. No dairy.

No shortcuts dressed up as ingredients. No MSG. No preservatives. No additives. No fillers. No artificial colors or flavors. No dairy.

[Not because we're making a claim. Because we didn't need them.]

[Not because we're making a claim.
Because we didn't need them.]