Chicken & Kimchi Ramen Soup

By Angelika Hanna

It was years ago when I visited New York City that I had Ramen soup in a Japanese restaurant. Normally, I don’t cook Asian meals for various reasons. One of them is that I am not confident in cooking oriental meals. Another reason is that I have to purchase exotic ingredients which I then don’t use up because they do not quite fit in my usual recipe repertoire. I find it easier to go to a restaurant whenever I want to eat an Asian meal. However, when I saw this recipe on the Food Network Channel, the recipe sounded so easy-to-make and delicious that I thought, I would give it a try. The oriental ingredients, the ramen noodles, came in a one meal-sized portion so that I used them up all at once. I got a glass of kimchi, which is Korean pickled cabbage, that will last for a while in the fridge. I did not find the toasted seaweed in my local grocery store, so I left this ingredient out this time. I know that Costco carries it, so I put it on my next Costco shopping list. This being said, yes, I am going to cook this soup again and again because it is really delicious.


Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Yield: 4 servings

Cuisine: World Cuisine

Author: Angelika Hanna / Zest4Food


  • 4 cups chicken broth
  • 3 3-oz packages ramen noodles
  • 4 cups bok choy, coarsely chopped
  • 2 cups leftover shredded rotisserie chicken
  • 1-2 cups kimchi (I used 1)
  • 1 1/2 cups corn kernels
  • 1-2 tbsp soy sauce (1 used 1)
  • 3 green onions
  • 4 sheets toasted seaweed snack (optional)


  1. In a large pot, combine the chicken broth, 1 cup water, the ramen noodles, bok choy, chicken, kimchi, corn, and soy sauce.
  2. Cover and bring to boil over high hear, stirring occasionally, about 6 min.
  3. Meanwhile, slice the green onions and tear the seaweed into bite-sized pieces.
  4. Divide the hot ramen among 4 shallow bowls and top each with the green onions and the seaweed.


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