NUTRITION

SERVINGS

INGREDIENTS

4 oz ground pork (93% lean)

1 large egg

0.5 oz brown rice ramen noodles

2 cup low-sodium beef broth

1 tbsp sriracha

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 cup baby bok choy

0.5 cup shiitake mushrooms

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, carefully lower the egg into the water, and cook for 6.5 minutes. Immediately transfer to an ice bath, peel when cool, and set aside.

• 2

  Cook the brown rice ramen noodles in a separate pot of boiling water according to package directions, then drain and set aside.

• 3

  In a large skillet or pot, heat the toasted sesame oil over medium-high heat. Add the ground pork, sea salt, and black pepper, breaking the meat apart with a spoon until browned.

• 4

  Stir in the minced garlic, grated ginger, and sliced shiitake mushrooms, sautéing for 2-3 minutes until fragrant.

• 5

  Add the baby bok choy, beef broth, sriracha, and coconut aminos to the pot. Bring to a gentle simmer for 5 minutes until the bok choy is tender.

• 6

  Place the cooked noodles into a deep bowl and pour the pork and broth mixture over them.

• 7

  Slice the jammy egg in half and place it on top. Garnish with freshly chopped green onions before serving.