10-Minute Chicken, Corn and Kimchi Ramen

10-Minute Chicken, Corn and Kimchi Ramen

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Ingredients

4 cups low-sodium chicken broth

Three 3-ounce packages ramen noodles (flavor packets discarded)

One 5-ounce package baby spinach (about 4 cups)

2 cups leftover shredded rotisserie chicken

2 cups kimchi

1 1/2 cups frozen corn kernels

2 tablespoons low-sodium soy sauce

3 scallions

4 sheets toasted seaweed snack

Directions

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.

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

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

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