NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cup chicken bone broth

1 oz dry soba noodles

1 large egg

1 cup chopped bok choy

1 tbsp sriracha

1 tsp grated fresh ginger

1 clove minced garlic

1 tbsp lime juice

1 tsp coconut aminos

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 cook for 6.5 minutes before transferring to an ice bath to peel.

• 2

  In a separate medium saucepan, combine the chicken bone broth, grated ginger, and minced garlic, bringing the mixture to a gentle simmer.

• 3

  Place the chicken breast into the simmering broth and poach until fully cooked through, approximately 10 to 12 minutes.

• 4

  Remove the chicken from the pot, shred it using two forks, and set it aside.

• 5

  Add the dry soba noodles to the broth and cook for 3 minutes.

• 6

  Stir in the chopped bok choy, sriracha, and coconut aminos, continuing to cook for another 2 minutes until the noodles are tender.

• 7

  Return the shredded chicken to the pot and stir in the lime juice, sea salt, and black pepper.

• 8

  Pour the soup into a large bowl and top with the halved soft-boiled egg before serving.