NUTRITION

SERVINGS

INGREDIENTS

4 oz pork shoulder

1 large egg

1.5 cup chicken bone broth

0.5 tbsp tahini

1 tsp white miso paste

1 cup baby bok choy

1 tsp fresh ginger

1 whole garlic clove

0.5 tsp toasted sesame oil

1 whole green onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp coconut aminos

1 oz soba noodles

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower in the egg and cook for exactly 6 minutes, then immediately transfer it to an ice bath to cool.

• 2

  Slice the pork shoulder into thin strips and season with the sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a skillet over medium-high heat and sear the pork strips until they are golden brown and crispy on the edges.

• 4

  In a medium saucepan, whisk together the chicken bone broth, tahini, white miso paste, coconut aminos, minced ginger, and minced garlic over medium heat.

• 5

  Once the broth reaches a gentle simmer, add the soba noodles and baby bok choy, cooking for 4-5 minutes until the noodles are tender and the greens are wilted.

• 6

  Pour the creamy broth and noodles into a large bowl, top with the seared pork, the halved soft-boiled egg, and thinly sliced green onions.