10-Minute Ramen

• 4 cups chicken broth
• 3 ounces ramen noodles
• 2 cups leafover chicken shredded or rotisserie
• 2 cups kimchi
• 1 1/2 cups frozen corn kernels
• 2 tablespoons soy sauce
• 3 scallion
• 4 sheets toasted seaweed
• 1 cup water
• 4 cups baby spinach

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.

Cut the scallions and tear the seaweed into small pieces.

4.

Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.