NUTRITION

SERVINGS

INGREDIENTS

4 oz ground pork (93% lean)

1.5 oz dry soba noodles

1 large egg

1 cup chicken bone broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

1 tbsp sriracha

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Bring a small pot of water to a boil; carefully lower the egg into the water and simmer for 6.5 minutes, then immediately transfer to an ice bath.

• 2

  Cook the soba noodles in a separate pot according to package directions, drain, and set aside.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat and brown the ground pork with sea salt and black pepper until fully cooked.

• 4

  Add the minced garlic, grated ginger, and sliced shiitake mushrooms to the skillet, sautéing for 2 minutes until the mushrooms are softened and fragrant.

• 5

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

• 6

  Add the chopped baby bok choy to the broth and cook for 2 minutes until the leaves are bright green and the stems are tender-crisp.

• 7

  Peel the cooled egg and slice it in half lengthwise to reveal the jammy yolk.

• 8

  Place the cooked soba noodles in a deep bowl, pour the pork and spicy broth over the top, and garnish with the jammy egg halves and sliced green onions.