Description
A quick and flavorful ramen bowl featuring tender chicken, sweet corn, and tangy-spicy kimchi in a rich broth. Ready in just 10 minutes, it’s perfect for a fast, satisfying weeknight meal.
Ingredients
Scale
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 cups cooked chicken breast, shredded
- 1 cup kimchi, chopped
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 soft-boiled egg (optional, for serving)
- 1 teaspoon gochujang (optional, for extra spice)
Instructions
- In a medium pot, bring chicken broth to a simmer over medium heat.
- Add shredded chicken, chopped kimchi, corn, soy sauce, and gochujang (if using). Cook for 2–3 minutes to heat through.
- Add ramen noodles and cook according to package instructions, usually 3–4 minutes, until tender.
- Stir in sesame oil and remove from heat.
- Divide ramen into bowls, ladling broth and toppings evenly.
- Garnish with sliced green onions and a soft-boiled egg if desired. Serve immediately.
Notes
- Adjust the amount of kimchi based on your spice tolerance.
- For a richer broth, add a splash of miso paste or a small pat of butter.
- Use rotisserie chicken to save even more time.
- Top with toasted sesame seeds or nori strips for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 1650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg
Keywords: kimchi ramen, chicken ramen, quick ramen recipe, spicy noodle soup, Korean fusion