NUTRITION

SERVINGS

INGREDIENTS

0.75 oz pork belly

1 oz soba noodles

2 large eggs

1.5 cup chicken bone broth

0.25 cup plain Greek yogurt

1 cup baby spinach

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

0.5 tsp toasted sesame oil

1 stalk green onion

PREPARATION

• 1

  Bring a small pot of water to a boil and carefully lower in the eggs to cook for 6 minutes and 30 seconds for a jammy consistency.

• 2

  Immediately transfer the eggs to an ice bath to stop the cooking process, then peel and slice them in half once cooled.

• 3

  In a separate skillet over medium heat, sauté the sliced pork belly until the fat has rendered and the edges are golden and crisp.

• 4

  In a medium saucepan, bring the chicken bone broth to a gentle simmer with the grated ginger, minced garlic, and tamari.

• 5

  Add the soba noodles to the simmering broth and cook for approximately 4 minutes or until tender.

• 6

  Stir the baby spinach into the hot broth during the last minute of cooking until the leaves are just wilted.

• 7

  Remove the pan from the heat and whisk in the Greek yogurt and toasted sesame oil until the broth is rich and creamy.

• 8

  Pour the noodles and broth into a bowl and top with the crisped pork belly, halved eggs, and sliced green onions.