immi was founded by longtime friends and former coworkers Kevin Lee (“KLee”) and Kevin Chanthasiriphan (“KChan”). Both KLee and KChan grew up in Asian food families; KChan’s grandmother and dad ran noodle hawker stalls and restaurants in Thailand and LA, while KLee’s grandparents were produce farmers in Taiwan. KLee and KChan met a decade ago as coworkers the tech industry, where they were the only two team members who would get noodles for breakfast. Over many conversations and bowls of noodles, KLee and KChan realized they had much in common, including families who suffered through chronic health conditions, and a desire to reinvent their favorite childhood Asian foods with healthier ingredients and better nutrition profiles.

With no experience in the food industry, KLee and KChan read research papers, watched Youtube tutorials, and spoke to nutritionists, chefs, and food scientists in order to create the first 200 versions of their ramen in their own kitchens. After two years of product development, they launched the world's first low-carb, high-protein, and 100% plant-based instant ramen to a 35,000-person waitlist. Fast forward to today, immi has become a pantry favorite amongst ramen lovers all over the country, with the team continuously improving their products and pioneering a new category in better-for-you ramen.