10-Minute Chicken, Corn, and Kimchi Ramen

Ingredients:

• 4 cups lightly salted chicken broth
• 3 packages of instant noodles (no seasoning packets needed)
• 150 g small spinach (about 4 cups)
• 2 cups leftover shredded grilled chicken
• 2 tbsp. kimchi
• 1.5 cups frozen corn
• 2 tablespoons lightly salted soy sauce
• 3 green onions
• 4 sheets of seaweed chips

Preparation:

1. In a large skillet with straight sides, combine the chicken broth, 1 cup water, noodles, spinach, grilled chicken, kimchi, corn, and soy sauce. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; cook for 1 minute.
2. Meanwhile, slice the green onions and break the seaweed chips into bite-sized pieces.
3. Ladle the hot noodles into four bowls and garnish with green onions and seaweed.