Chefs John Leverink and Eddy Ming have been mucking about with ramen for years. They're French trained chefs, cooking at The Boat House, but there's nothing the pair likes more than "smashing a bowl of noodles".
For a few years now the pair have been appearing at food festivals such as The Forage, and hosting little pop-ups at cafes around town such as High Road and The Front, bringing their delicious broth to the public.
They were set to move into Verity Lane, in the Sydney Building, which will eventually be a thriving food hall in the heart of Civic. But COVID-19 put a stop to all that.
So the pair put on their thinking hats and came up with a solution outside the box - well inside the box really, a box full of everything you need to make your own ramen at home.
"We were thinking about doing takeaway," says Leverink, "but ramen doesn't takeaway that well anyway.
"The noodles get soggy, the broth gets cold, and all you've got then is a lukewarm bowl of slimy noodles."
The at-home kits come with everything you need to make a serve of ramen: a portion of rye noodles, 300ml of broth, a soy-cured egg, shallots and pickled shiitake mushrooms, a serve of togarashi and the protein of your choice. Protein options include pork belly, free range chicken and a plant-based ramen with bean sprouts and ginger soy-braised bean curd.
You can even buy ramen bowl sets for the full experience.
There are also two dessert options, a white chocolate matcha cheesecake and a vanilla creme brulee.
"People think ramen is a complicated thing to cook but it's basically what we've been doing at The Forage and places like that," Leverink says.
"Everything is portioned out, the explanation is easy, we've even made a little video to follow at home."
The at-home packs start at $18 for the plant-based option, and meat options are $20. Desserts are $8.
- To order head to ramendaddy.com.au