NUTRITION

SERVINGS

INGREDIENTS

3 oz ground pork

1 large egg

0.25 oz brown rice ramen noodles

0.25 cup shelled edamame

1 cup baby bok choy

0.5 cup shredded carrots

0.5 tsp toasted sesame oil

1 tbsp sriracha

1 tbsp tamari

1 cup chicken bone broth

1 tsp fresh ginger

1 clove garlic

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for 6 minutes and 30 seconds, then immediately transfer to an ice bath to cool.

• 2

  In a separate pot, cook the brown rice ramen noodles according to package directions, drain, and set aside.

• 3

  Heat the toasted sesame oil in a large skillet over medium-high heat and add the ground pork, sea salt, and black pepper.

• 4

  Sauté the pork until browned and fully cooked, then stir in the minced garlic and grated fresh ginger for 1 minute.

• 5

  Pour the chicken bone broth, tamari, and sriracha into the skillet, bringing the liquid to a gentle simmer.

• 6

  Add the baby bok choy, shredded carrots, and shelled edamame to the broth and cook for 3 minutes until the vegetables are tender-crisp.

• 7

  Place the cooked noodles in a deep bowl and pour the pork, vegetable, and broth mixture over them.

• 8

  Peel and halve the soft-boiled egg, placing it on top of the ramen, and garnish with sliced green onions.