Recipe Background
Homemade Ramen aims to capture that specialty ramen feeling you thought could only be found in a restaurant! The broth is savory, the noodles are tender, and, of course, each spoonful is filled with ramen favorites — chicken, kimchi, spinach, and corn. Top Homemade Ramen with scallions and seaweed for the full ramen experience and get ready to spend lunchtime in bliss!
Homemade Ramen aims to capture that specialty ramen feeling you thought could only be found in a restaurant! The broth is savory, the noodles are tender, and, of course, each spoonful is filled with ramen favorites — chicken, kimchi, spinach, and corn. Top Homemade Ramen with scallions and seaweed for the full ramen experience and get ready to spend lunchtime in bliss!
Ingredients
For the ramen:
- 4 cups low-sodium chicken broth
- 1 cup water
- 3 (3-ounce) packages instant ramen noodles flavor packets reserved for another use
- 1 (5-ounce) package baby spinach
- 2 cups rotisserie chicken shredded
- 2 cups kimchi
- 1 1/2 cups frozen corn kernels
- 2 tablespoons low-sodium soy sauce
Optional, for serving:
- 3 scallions sliced
- 4 sheets toasted seaweed snack such as GimMe® Organic Roasted Seaweed Snack, torn
- sesame oil optional, to taste
Directions
- In a large, straight-sided skillet over high heat, add the broth, the water, the ramen noodles, the spinach, the chicken, the kimchi, the corn, and the soy sauce and stir to combine.
- Cover the skillet and bring the ramen mixture to a boil, while stirring occasionally, about 6 minutes.
- Boil the ramen mixture until tender, about 1 minute.
- Divide the hot ramen mixture evenly among four serving bowls.
- Top each portion of the ramen evenly with the scallions and the seaweed snack.
- Drizzle each bowl of the ramen with the sesame oil.
- Serve.
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