NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 oz Brown rice ramen noodles

2 cup Chicken broth

1 tsp Sesame oil

1 tbsp Sriracha

1 tbsp Tamari

1 cup Bok choy

0.5 cup Shiitake mushrooms

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper.

• 2

  Heat the sesame oil in a medium pot over medium-high heat and sear the chicken until golden and cooked through.

• 3

  Remove the chicken from the pot, let it rest for 5 minutes, then slice it into thin, bite-sized strips.

• 4

  In the same pot, add the minced garlic, grated ginger, and sliced shiitake mushrooms, sautéing for 2 minutes until fragrant.

• 5

  Pour in the chicken broth, tamari, and sriracha, then bring the liquid to a gentle boil.

• 6

  Add the brown rice ramen noodles to the boiling broth and cook according to package directions, typically 3 to 4 minutes.

• 7

  Stir in the chopped bok choy during the final minute of cooking until the leaves are wilted and the stems are tender-crisp.

• 8

  Ladle the soup and noodles into a large bowl, top with the sliced chicken strips, and garnish with fresh green onions.