10-Minute Chicken, Corn and Kimchi Ramen

  1. Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet.
  2. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.
  3. Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.
  4. Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.

lowsodium, three, baby spinach, rotisserie chicken, corn kernels, soy sauce, scallions, snack

Taken from www.foodnetwork.com/recipes/food-network-kitchens/10-minute-chicken-corn-and-kimchi-ramen.html (may not work)

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