NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork tenderloin

1.5 oz Soba noodles

1 large Egg

2 cup Low-sodium beef broth

1 cup Bok choy

1 tbsp Sriracha

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tbsp 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 in the egg, and cook for 6.5 minutes for a jammy yolk.

• 2

  Remove the egg and place in an ice bath, then use the same boiling water to cook the soba noodles according to package directions.

• 3

  In a medium saucepan, heat the toasted sesame oil over medium heat and sauté the minced garlic and ginger until fragrant.

• 4

  Pour in the beef broth, sriracha, and coconut aminos, bringing the mixture to a gentle simmer.

• 5

  Add the thinly sliced pork tenderloin and chopped bok choy to the broth, poaching for 3-4 minutes until the pork is cooked through.

• 6

  Season the broth with sea salt and black pepper to taste.

• 7

  Place the cooked noodles in a deep bowl, pour the pork and broth over them, and top with the peeled and halved soft-boiled egg.