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
4 sheets toasted seaweed snack
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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