NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.75 oz dry ramen noodles

2 cups chicken bone broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp low-sodium tamari

0.25 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

1 tbsp sliced green onions

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 cook for 6 minutes and 30 seconds for a jammy yolk.

• 2

  Immediately transfer the egg to an ice bath for 5 minutes, then peel and set aside.

• 3

  Slice the chicken breast into very thin strips and season with sea salt and black pepper.

• 4

  In a medium pot, heat the sesame oil over medium heat and sauté the garlic, ginger, and shiitake mushrooms for 2-3 minutes until fragrant.

• 5

  Pour in the chicken bone broth, tamari, and sriracha, bringing the mixture to a gentle simmer.

• 6

  Add the sliced chicken strips to the simmering broth and cook for 3 minutes until opaque and cooked through.

• 7

  Stir in the ramen noodles and baby bok choy, cooking for an additional 2-3 minutes until the noodles are tender and the greens are wilted.

• 8

  Pour the soup into a large bowl, slice the soft-boiled egg in half, and place it on top.

• 9

  Garnish with sliced green onions and an extra drizzle of sriracha if desired.