You’ll soon be able to buy Erik Bruner-Yang’s ramen at Whole Foods in Foggy Bottom

Erik Bruner-Yang is bringing his ramen to Whole Foods in Foggy Bottom. (Andre Chung for The Washington Post)

We were finally just getting used to the idea that Erik Bruner-Yang is no longer in the kitchen at ramen hotspot Toki Underground, and -- voila! -- now there's news that you'll be able to sip his noodle soups somewhere else.

Whole Foods.

Go figure. The chef, who already has his hands full with Honeycomb Grocer in Union Market, Maketto on H Street and a pending restaurant in the forthcoming Line Hotel in Adams Morgan, will be selling made-to-order ramen to diners from a stand in the prepared foods area inside the grocery chain's Foggy Bottom location. The new venture's name is Paper Horse.

The initial menu, which will go live Monday, May 9, features two dishes: All Business, a light broth of pork and chicken stock topped with roasted pork belly, poached egg, spinach, potato, pickled ginger and scallions, and Keeping it Light, a gluten-free, vegan broth topped with fried Brussels sprouts, braised daikon, sauteed shiitake mushrooms, scallions and pickled ginger. Both will be $12.

The partnership with Whole Foods is coming fast on the heels of a collaboration Bruner-Yang did with another big name, Shake Shack. He recently teamed up with New York-based burger chain for a limited-time fried chicken sandwich made with Maketto's hoisin sauce.

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