Spicy Kimchi Ramen with Tofu

Spicy Kimchi Ramen with Tofu

We teamed up with one of our favorite Asian noodle and broth brand Nona Lim to create an equally easy and delicious meal. 


Serves 2-4

  • 1 tsp avocado oil
  • 1 cup baby bella mushrooms
  • 2 tbsp HOUSE Napa Cabbage Kimchi brine
  • 2 tbsp ORIGINAL Gochujang Paste
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp garlic, minced
  • 2 tsp ginger, grated
  • 1, 20 oz pouch Nona Lim Spicy Chicken Bone Broth
  • 1 10 oz box of Nona Lim Traditional Ramen
  • ⅔ cup HOUSE Napa Cabbage Kimchi
  • ½ block soft tofu, cubed
  • 2 baby bok choy, halved & sauteed
  • 2 soft boiled eggs, cut in half
  • Sesame seeds, to garnish
  • Scallions, to garnish
  • Cilantro, to garnish



  1. In a wok, heat the avocado oil and saute the bella mushrooms until they start to soften, about 1-2 minutes.
  2. Add the kimchi brine, gochujang, soy sauce, sesame oil, garlic and ginger. Saute everything together for 2-3 minutes stirring constantly. Add the broth and simmer for an additional 5-10 minutes. Remove from the heat.
  3. In a separate saucepan, cook the ramen noodles according to the package directions and divide into bowls. Lay the sauteed bok choy, kimchi, and tofu on top of the noodles.
  4. Ladle the broth and mushrooms over the noodles between the two bowls. Top with halved soft boiled egg, scallions, sesame seeds, and cilantro, if desired.

Recipe by Kayla Frietag.