Spicy Kimchi Ramen with Tofu

Ingredients

• 1 Nona Lim Spicy Chicken Ramen Bone Broth 20oz pouch

• 1 box of Nona Lim Traditional Ramen

• 1 cup baby bella mushrooms, sliced

• ⅔ cup Mother-in-Law’s House Napa Kimchi

• ½ block soft tofu, cubed

• 2 baby bok choy, halved & sautéed

• 2 tbsp Mother-in-Law’s House Napa Kimchi brine

• 2 tbsp Mother-in-Law’s original Gochujang

• 1 tsp avocado oil

• 2 tsp soy sauce

• 1 tsp sesame oil

• 2 tsp garlic, minced

• 2 tsp ginger, grated

• Optional garnish: 2 soft boiled eggs cut in half, sesame seeds, scallions and cilantro

Directions

1. In a wok, heat the avocado oil and sauté 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. Sauté 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 according to the package directions and divide into bowls. Lay the sautéed bok choy, kimchi, and tofu on top of the noodles.

4. Ladle the broth and mushrooms over the noodles between the two bowls. Top each bowl with a halved soft boiled egg, scallions, sesame seeds, and cilantro, if desired.