Heat the oil in a large, heavy-bottomed pot over medium-low heat. Add the carrots and sauté for 5 minutes, until tender. Add the ginger and garlic and sauté for only one minute. Add 7 cups of the chicken stock, raise the heat to bring the soup to a boil, then lower the heat and simmer for 10 minutes.
Meanwhile, separate the chicken meat from the bones and skin and discard everything except the meat. Shred the meat in large pieces and add it to the stock. Simmer for 5 minutes. Add the soy sauce and taste for seasonings (it will depend largely on the flavor and saltiness of your chicken stock).
Open up the ramen noodles a little and add them to the stock. Cut the stalks and leaves of the bok choy in ¾-inch diagonal slices and add just the stems to the soup, simmering for 2 to 3 minutes, until the noodles and bok choy are tender. Add the leaves of the bok choy and the last cup of chicken stock, if you need more stock. Serve hot in large shallow bowls.
If you don’t have baby bok choy, you can add any leafy vegetable, such as fresh spinach.
If you don’t have fresh ginger, just leave it out.
Copyright 2020, Ina Garten, All Rights Reserved.
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