NUTRITION

SERVINGS

INGREDIENTS

1.5 oz buckwheat soba noodles

5 oz lean ground pork

1 large egg

1 cup chicken bone broth

1 cup baby bok choy

0.25 cup shiitake mushrooms

1 tbsp sriracha

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

1 tsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil. Gently lower the egg into the water and boil for 6 minutes and 30 seconds. Immediately transfer to an ice bath, peel when cool, and set aside.

• 2

  Cook the soba noodles according to package directions until al dente. Drain and rinse under cold water to prevent sticking.

• 3

  In a medium saucepan, heat the sesame oil over medium-high heat. Add the ground pork, sea salt, and black pepper, breaking it up with a spoon until browned and cooked through.

• 4

  Stir in the minced garlic, grated ginger, and sliced shiitake mushrooms. Sauté for 2 minutes until fragrant.

• 5

  Pour in the chicken bone broth, tamari, and sriracha. Bring to a gentle simmer.

• 6

  Add the baby bok choy to the broth and cook for 2-3 minutes until the leaves are wilted and the stems are tender-crisp.

• 7

  Place the cooked soba noodles in a deep bowl. Pour the pork, vegetables, and spicy broth over the noodles.

• 8

  Slice the jammy egg in half and place on top. Garnish with sliced green onions before serving.