10-Minute Chicken, Corn and Kimchi Ramen
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 562
- Total Fat
- 24
- Saturated Fat
- 9
- Carbohydrates
- 61
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 29
- Cholesterol
- 53
- Sodium
- 1784
- Total: 10 min
- Prep: 2 min
- Cook: 8 min
Ingredients
4 cups low-sodium chicken broth
Three 3-ounce packages instant 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.