10-Minute Chicken, Corn and Kimchi Ramen


10-Minute Chicken, Corn and Kimchi Ramen

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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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10-Minute Chicken, Corn and Kimchi Ramen 10-Minute Chicken, Corn and Kimchi Ramen Reviewed by said on September 11, 2018 Rating: 5

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