This post was written by Hatchet reporter Dana Pilotti.

Sick of the meal options at Whole Foods? You won’t be for long.

The made-to-order section at the Foggy Bottom location is about to get an upgrade on May 9 when it unveils its newest addition – ramen.

Not just any ramen, either. Erik-Bruner Yang, the founder of award-winning restaurants Toki Underground and Maketto, is bringing his skills to Whole Foods Market in Foggy Bottom. The local cuisine collaboration has been in the works for months, according to a report by the Washingtonian.

Bruner-Yang’s stand Paper Horse will initially serve two ramen dishes: All Business, which is made of pork broth, a poached egg, potato and spinach – and Keeping It Light – a gluten free, vegan option with brussels sprouts and mushrooms.

This brand of collaboration isn’t new to Bruner-Yang – he recently collaborated with Shake Shack in April to produce a special chicken sandwich with the trademark flavors of Maketto. The culinary powerhouse is also planning two new hotel restaurants in Adams Morgan.

Paper Horse will join the ranks of Kaz Sushi Bistro behind the counter.