NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground pork (93% lean)

1 oz Soba noodles

1 large egg

2 cups Low-sodium chicken broth

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tsp Toasted sesame oil

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Fresh ginger

1 clove garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for 6.5 minutes, then immediately transfer to an ice bath, peel, and slice in half.

• 2

  In a medium pot over medium-high heat, brown the ground pork with the sea salt and black pepper until fully cooked, then remove the pork and set aside.

• 3

  In the same pot, add the toasted sesame oil, minced garlic, and grated ginger, sautéing for 1 minute until fragrant.

• 4

  Add the sliced shiitake mushrooms and chopped baby bok choy to the pot, stirring for 2 minutes until they begin to soften.

• 5

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

• 6

  Add the dry soba noodles directly to the broth and cook for 4 to 5 minutes until tender.

• 7

  Stir the cooked pork back into the soup to warm through, then ladle into a large bowl.

• 8

  Top the ramen with the soft-boiled egg halves and sliced green onions before serving.