NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice ramen noodles

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp toasted sesame oil

1 tbsp gochujang

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1.5 cup low-sodium chicken bone broth

0.5 whole lime

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a medium pot over medium-high heat.

• 3

  Add the chicken strips to the pot and sear until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 4

  In the same pot, add the minced garlic, grated ginger, and sliced shiitake mushrooms, sautéing for 2 minutes until fragrant.

• 5

  Whisk in the gochujang and tamari, coating the mushrooms evenly.

• 6

  Pour in the chicken bone broth and bring the mixture to a gentle boil.

• 7

  Add the dry brown rice ramen noodles to the boiling broth and cook according to package instructions (usually 3-4 minutes).

• 8

  During the last 2 minutes of cooking, stir in the chopped baby bok choy and return the cooked chicken to the pot.

• 9

  Remove from heat and stir in the fresh lime juice to brighten the flavors.

• 10

  Pour the ramen into a deep bowl and garnish with sliced green onions before serving.