NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 large egg

0.5 cake brown rice ramen noodles

2 cup chicken bone broth

1 tbsp sriracha

1 tbsp tamari

0 tsp sesame oil

1 cup baby bok choy

0.5 cup shiitake mushrooms

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and cook for 6.5 minutes before transferring to an ice bath.

• 2

  In a medium pot, heat the sesame oil over medium heat and sauté the diced chicken breast and sliced shiitake mushrooms with grated ginger until the chicken is browned.

• 3

  Pour in the chicken bone broth, tamari, sriracha, sea salt, and black pepper, then bring the mixture to a gentle boil.

• 4

  Add the brown rice ramen cake and chopped baby bok choy to the pot, simmering for 3 to 4 minutes until the noodles are tender.

• 5

  Pour the soup into a large bowl, peel the cooled egg, slice it in half, and place it on top of the noodles to serve.