10-minute chicken, corn and kimchi ramen recipe

Step by Step

Step 1

Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.

Step 2

Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.

Step 3

Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.

Ingredient

Low-sodium chicken broth

4 cups 4 cups
Low-sodium soy sauce

2 tablespoons 2 tablespoons
)

4 cups 4 cups
Frozen corn kernels

2 cups 2 cups
Kimchi

2 cups 2 cups
Toasted seaweed snack

4 sheets 4 sheets
Leftover shredded rotisserie chicken

2 cups 2 cups

Related Recipe

10-minute chicken, corn and kimchi ramen recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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