NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

1 large egg

1 oz brown rice ramen noodles

2 cups chicken bone broth

1 cup bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg in, and simmer for 6.5 minutes for a soft boil; transfer to an ice bath immediately.

• 2

  In a medium pot, heat the toasted sesame oil over medium heat and sauté the sliced chicken breast until golden brown.

• 3

  Add the sliced mushrooms, minced garlic, and grated ginger to the pot, cooking until the mushrooms are tender and fragrant.

• 4

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

• 5

  Add the dry brown rice ramen noodles and chopped bok choy to the simmering broth, cooking for 3-4 minutes until the noodles are soft.

• 6

  Season with sea salt and black pepper, then ladle the soup into a bowl.

• 7

  Peel the cooled egg, slice it in half, and place it on top of the noodles along with fresh green onions.