NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork tenderloin

2 cup Chicken bone broth

1 oz Brown rice ramen noodles

1 large Egg

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Sriracha sauce

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

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 and cook the egg for 6.5 minutes, then immediately transfer to an ice bath, peel, and slice in half.

• 2

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

• 3

  Add the thinly sliced pork tenderloin, sea salt, and black pepper to the pot, searing the meat until just browned on both sides.

• 4

  Pour in the chicken bone broth, coconut aminos, and sriracha sauce, then bring the liquid to a gentle simmer.

• 5

  Add the sliced shiitake mushrooms and chopped baby bok choy to the broth, cooking for 3 minutes until the vegetables are tender.

• 6

  Stir in the brown rice ramen noodles and continue to simmer for an additional 3 to 4 minutes until the noodles are soft.

• 7

  Ladle the soup into a deep bowl and top with the soft-boiled egg halves and freshly sliced green onions before serving.