Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large saucepan. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.
Meanwhile, slice the spring onions and tear the seaweed into bite-size pieces.
Divide the hot ramen among 4 shallow bowls and top each with spring onions and seaweed.
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