NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice ramen noodles

2 cups chicken bone broth

1 cup baby bok choy

0.25 cup shredded carrots

0.5 cup sliced shiitake mushrooms

0.5 tsp toasted sesame oil

1 tbsp sriracha sauce

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 large egg

1 tsp toasted sesame seeds

1 tbsp sliced green onions

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower in the egg, and cook for 6.5 minutes before transferring immediately to an ice bath.

• 2

  In a medium saucepan, combine the chicken bone broth, grated ginger, minced garlic, tamari, and sriracha sauce over medium heat.

• 3

  Place the whole chicken breast into the broth and poach at a gentle simmer for 10-12 minutes until cooked through.

• 4

  Remove the chicken from the broth and use two forks to shred it into bite-sized pieces.

• 5

  Add the brown rice ramen noodles, chopped bok choy, carrots, and mushrooms to the simmering broth and cook for 3-4 minutes until noodles are tender.

• 6

  Stir the toasted sesame oil and shredded chicken back into the soup.

• 7

  Ladle the soup into a large bowl, peel and halve the soft-boiled egg, and place it on top.

• 8

  Garnish with toasted sesame seeds and sliced green onions before serving hot.