NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz soba noodles

1 large egg

1.5 cup low-sodium chicken broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 stalk green onion

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 boil for 6.5 minutes. Immediately transfer to an ice bath, then peel and set aside.

• 2

  Cook the soba noodles in the same boiling water according to package directions. Drain and rinse with cold water.

• 3

  In a medium pot, heat the toasted sesame oil over medium heat. Add the sliced chicken breast, sea salt, and black pepper, sautéing until browned.

• 4

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

• 5

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

• 6

  Add the chopped baby bok choy to the broth and cook for 2 minutes until the greens are wilted but the stems remain crisp.

• 7

  Place the cooked soba noodles in a deep bowl and pour the hot broth, chicken, and vegetables over them.

• 8

  Slice the soft-boiled egg in half and place on top. Garnish with thinly sliced green onions before serving.