10-Minute Chicken, Corn and Kimchi Ramen Noodles

Name: 10-Minute Chicken, Corn and Kimchi Ramen Noodles
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: Serves 4
Cuisine: japanese
Ingredients: 4 cups low-sodium chicken broth; Three 3-ounce packages ramen noodles (flavour 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 spring onions; 4 sheets toasted seaweed

4.30 (21)

⏱ 8 mins 🍽 Serves 4 🌶 japanese 🏷 Main course

This speedy Japanese ramen dish comes together in under 10 minutes for a satisfying main course. It combines chicken broth with ramen noodles, shredded rotisserie chicken, kimchi, frozen corn and baby spinach. The hot soup is finished with a topping of sliced spring onions and pieces of toasted seaweed, creating a flavourful and hearty bowl.

Ingredients

4 cups low-sodium chicken broth
Three 3-ounce packages ramen noodles (flavour 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 spring onions
4 sheets toasted seaweed

Method

Place the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce into a large saucepan. Cover the pan and bring the mixture to a boil, stirring now and then, which should take about 6 minutes. Let it boil for 1 minute.
While the soup cooks, slice the spring onions and tear the sheets of toasted seaweed into pieces that are bite-size.
Ladle the hot ramen into four shallow bowls. Garnish each serving with the prepared spring onions and seaweed pieces.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

Cuisinejapanese

AuthorFood Network Kitchens