4 cups low-sodium chicken broth
3 3-oz packages ramen noodles (flavor packets discarded)
1 5-oz package baby spinach (about 4 cups)
2 cups leftover shredded rotisserie chicken
2 cups kimchi
1 ½ cups frozen corn kernels
2 Tbsp low-sodium soy sauce
4 sheets toasted seaweed snack
1. 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.
2. Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.
3. Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.
Source and Credits
Courtesy of Food Network Kitchen
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