Recipe by Ina Garten - BAREFOOT CONTESSA "Go To Dinners"
You can never go wrong with an Ina soup recipe. The fresh ginger, garlic and bok choy is absolutely delicious.
This time I decided to try a new approach for cooking the ramen noodles. Instead of cooking them directly in the soup, I cooked them separately and made extras, two extra ramen noodle packages to be exact. :) After draining the noodles, I added a little olive oil and some chicken broth to keep them moist and flavorful. I kept them at room temperature in a serving bowl until the soup was done. When it was time to serve the soup, each person put in the amount of noodles they wanted into their bowl, then added the soup. Perfection!
I always use ZOUP Chicken or Veggie broth when making soup. I buy it at my local grocery store. @heinens
BONUS...add a splash of Sriracha sauce to your bowl for a little extra flavor and spice. Thank you Jack for that! AMAZING!
You can also make this soup with SHRIMP + VEGETABLE BROTH.
ENJOY!
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