CHICKEN UDON SOUP
↓ PDP Description ↓
We partnered with chef Maiko Kyogoku on a pair of dishes inspired by Japanese homestyle classics.
This Japanese version of chicken noodle soup — called Nabeyaki Udon — is what we plan to eat all winter long. It starts with a custom dashi mix and soy-based broth, then we add tender chicken thigh and organic veg including bok choy, carrots, and shiitake mushrooms. Don't forget the springy udon noodles (included)!
↓ Serve With 1 ↓
Sliced Scallions
We're big fans of fresh sliced scallions to add a mild bite. Wash, dry, and trim a couple scallions. Cut off the roots and slice the green tops very thinly on a bias (at a sharp diagonal angle). Plate up the dish and sprinkle over top.
↓ Serve With 2 ↓
Shichimi Togarashi
Finish with a sprinkle of this favorite Japanese spice blend for some subtle heat. Though there’s plenty of variation, most shichimi blends contain red chili pepper, citrus peel, toasted sesame seeds, and nori.
↓ Serve With 3 ↓
Poached Egg
For a heartier meal, crack an egg directly into the just-boiling soup to quickly poach it. We simmer four minutes for a runny yolk, five to six for a more set yolk.
↓ PDP Description ↓
We partnered with chef Maiko Kyogoku on a pair of dishes inspired by Japanese homestyle classics.
This Japanese version of chicken noodle soup — called Nabeyaki Udon — is what we plan to eat all winter long. It starts with a custom dashi mix and soy-based broth, then we add tender chicken thigh and organic veg including bok choy, carrots, and shiitake mushrooms. Don't forget the springy udon noodles (included)!
↓ Serve With 1 ↓
Sliced Scallions
We're big fans of fresh sliced scallions to add a mild bite. Wash, dry, and trim a couple scallions. Cut off the roots and slice the green tops very thinly on a bias (at a sharp diagonal angle). Plate up the dish and sprinkle over top.
↓ Serve With 2 ↓
Shichimi Togarashi
Finish with a sprinkle of this favorite Japanese spice blend for some subtle heat. Though there’s plenty of variation, most shichimi blends contain red chili pepper, citrus peel, toasted sesame seeds, and nori.
↓ Serve With 3 ↓
Poached Egg
For a heartier meal, crack an egg directly into the just-boiling soup to quickly poach it. We simmer four minutes for a runny yolk, five to six for a more set yolk.
↓ PDP Description ↓
We partnered with chef Maiko Kyogoku on a pair of dishes inspired by Japanese homestyle classics.
This Japanese version of chicken noodle soup — called Nabeyaki Udon — is what we plan to eat all winter long. It starts with a custom dashi mix and soy-based broth, then we add tender chicken thigh and organic veg including bok choy, carrots, and shiitake mushrooms. Don't forget the springy udon noodles (included)!
↓ Serve With 1 ↓
Sliced Scallions
We're big fans of fresh sliced scallions to add a mild bite. Wash, dry, and trim a couple scallions. Cut off the roots and slice the green tops very thinly on a bias (at a sharp diagonal angle). Plate up the dish and sprinkle over top.
↓ Serve With 2 ↓
Shichimi Togarashi
Finish with a sprinkle of this favorite Japanese spice blend for some subtle heat. Though there’s plenty of variation, most shichimi blends contain red chili pepper, citrus peel, toasted sesame seeds, and nori.
↓ Serve With 3 ↓
Poached Egg
For a heartier meal, crack an egg directly into the just-boiling soup to quickly poach it. We simmer four minutes for a runny yolk, five to six for a more set yolk.
Our Philosophy
FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.
Delivery Schedule
NEW YORK CITY
TUES/WEDS/THURS/FRI
MINIMUM ORDER $55
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Wednesday
MINIMUM ORDER $95
new jersey
wednesday
MINIMUM ORDER $95
ipsa favorites, curated for your meal
right this
way
ipsa favorites, curated for your meal