Yes. A beef-forward broth built on three proteins. Beef, with chicken and pork behind it, slow-simmered with real vegetables, fruit, and kombu. The way broth has always been made. OMU is ready to eat: heat it in the microwave or on the stovetop. OMU lasts up to one year in the pantry, sealed. No fridge, no freezer needed until you open it.

The pouch is hermetically sealed and retort-treated at 121°C, the same method that's kept high-end ready-to-eat meals shelf-stable for decades. No preservatives, no added chemistry. Good for up to a year in the pantry.

Grass-fed American beef short rib, braised until tender and cut into thumb-sized pieces of real meat sealed right in the broth pouch, not a flavor packet. The short rib is braised and sealed in the same pouch as the broth, preserved by the retort process so they are also shelf-stable for 1 year.

Our noodles are made with kansui – the mineral alkaline that Chinese and Japanese noodle shops have used for roughly a thousand years. It's what gives them their chew and spring. We steam ours, then air-dry them. Never fried.

Incredible, and we don't say that lightly. This recipe was developed at the Culinary Institute of America over two years. Founder James Chen is Chinese, and OMU started with the food we grew up on, the bowls from home and the noodle shops we loved. We refused to rush it, because the whole point was to get it right. The closest comparison: your favorite Asian takeout, made genuinely clean, without losing an ounce of the flavor.

Right now, OMU is pre-order only. Every order ships August 1st. Good things simmer; we're taking the time to get this first batch exactly right, and your bowls go out the door the day it's ready. From there: Standard: 5–7 business days Express: 2 days Shipping is calculated at checkout, and it's free on orders over $40+.

Up to one year in the pantry, sealed. No fridge, no freezer needed until you open it.

You've got a 24-hour window to change or cancel, just reach out and we'll sort it. After that, pre-orders are final. Because OMU is made fresh in small batches, we lock production quantities early to cook to order and avoid food waste. Once the count is set, your bowl is already spoken for.

No added MSG. We don't need it. The savory depth (that umami you're tasting) is built the slow way: kombu, plus real beef, chicken, and pork bones simmered for hours until the broth finds its own balance. That's where the flavor comes from, not a shaker of additives.

Because real ingredients cost what they cost. Not all beef is the same — different cuts and different grades carry very different prices, and we committed to high-quality grass-fed American short rib instead of the cheapest filler we could get away with. Add bone broth simmered for hours, air-dried kansui noodles, and a pouch sealed fresh to last a year with no preservatives, that's a whole bowl, not a flavor packet. You're paying far less than the same bowl costs across town, and a lot more than instant ramen, because OMU is neither.

Takeout is great until it's cold, inconsistent, unhealthy, $30 with the delivery fee, or a hassle to pick up. As much as we love instant ramen, it's cheap for a reason. OMU sits where neither can: real broth and real meat like takeout, ready in five minutes like instant, clean enough that your body doesn't regret it. Same craving, none of the trade-offs.

Subscriptions launch shortly after August. Sign up for our email list and we'll let you know the moment it's live. We absolutely offer wholesales. We're working hard to get it onto shelves nationwide. If you'd like to carry us, we'd love to hear from you. Reach out at info@omu.food and let's talk!

Because we believe a good bowl of soup makes everything better. It's a labor of love, a gesture of care. It's what we grew up eating, often every day, and what we missed most in the US. For years we made do with takeout and instant ramen to chase that craving. OMU is us finally making it properly. We have Vietnamese phở and Japanese ramen in the plans, and like everything we make, they'll launch the moment they're perfected, not before. Sign up for our email list to be the first to know. And if there's a bowl you've been craving, send it our way, we'd love to hear it!