10-minute kimchi and chicken ramen

 

SO easy and SO tasty.  My kids don't like kimchi so I didn't tell them what was in it.  I guess they like kimchi after all!  I meant to add some tofu but forgot.  Lots of possibilities for add-ins.

10-minute kimchi and chicken ramen (adapted from Food Network)

4 cups low-sodium chicken broth

2 squares of the brown rice and millet ramen from Costco

1 (5 ounce) package of baby spinach, about 4 cups (I used baby bok choy greens)

1 handful of shredded carrots

2 cups leftover shredded rotisserie chicken

2 cups kimchi (my favorite is from Costco)

2 tablespoons low-sodium soy sauce

3 scallions, sliced

2 sheets toasted seaweed, torn up

Combine the chicken broth, 1 cup water, ramen noodles, spinach (or boy choy), shredded carrots, chicken kimchi and soy sauce in a large straight-sided skillet.  Cover and bring to a boil lover high heat, stirring occasionally, about 6 minutes.  Let boil for 1 minute.

Meanwhile, slice the scallions and tear the seaweed into bite-sized pieces.

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