10-Minute Chicken, Corn and Kimchi Ramen Noodles

Cook Time
8 mins
Prep Time
2 mins



  • 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
  • Cono Sur Gewurztraminer

Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large saucepan. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.

Meanwhile, slice the spring onions and tear the seaweed into bite-size pieces.

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

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