NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Brown rice ramen noodles

1 large Egg

2 cup Low-sodium chicken broth

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Sriracha

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil a small pot of water and cook the egg for 6.5 minutes, then immediately transfer to an ice bath, peel, and slice in half.

• 2

  Heat the toasted sesame oil in a large pot over medium-high heat and sear the thinly sliced pork tenderloin until golden brown.

• 3

  Add the minced garlic and fresh ginger to the pot, stirring constantly for 1 minute until the aromatics are fragrant.

• 4

  Pour in the chicken broth, coconut aminos, and sriracha, then bring the liquid to a gentle simmer.

• 5

  Place the brown rice ramen noodles and shiitake mushrooms into the broth and cook for 3 minutes or until the noodles are tender.

• 6

  Toss in the baby bok choy and cook for an additional minute until the leaves are wilted but the stems remain crunchy.

• 7

  Season the broth with sea salt and black pepper, then serve in a large bowl topped with the prepared soft-boiled egg.