After likening the demise and last episode of The Chew to a "living funeral," Carla Hall has new life on television, now popping up in cooking segments on ABC's new GMA Day. In her latest appearance, she shared a recipe for ramen with an easy and perfect twist for fall. While traditional bowls of the Japanese noodle soup are often served with rich chicken or pork broths that have been boiling for hours upon hours, Carla makes a quicker and sweeter stock out of corn to serve with a healthy vegetable ramen.
The corn stock is very easy to make, if you know how to gather ingredients such as fresh corn, onion, celery, garlic, and a Bay leaf — and how to boil water. It's a versatile broth that, once learned, can be used with any number of other dishes, including more soups (she uses it for corn chowder in particular), risotto and pasta or meat sauces. And it only has to simmer for two hours, rather than the overnight processes some of the carnivorous ramen broths demand.
Carla's hitting the road this week for a book tour, stopping in select cities across the country to host cooking classes, demos, and meals in support of her new cookbook Carla Hall’s Soul Food: Everyday and Celebration, which drops on October 23 via Harper Wave — so you can catch her in person for more easy tips.
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