NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 oz Brown rice ramen noodles

2 cup Low-sodium chicken broth

1 tsp Toasted sesame oil

1 tbsp Sriracha sauce

1 tbsp Tamari

1 cup Baby bok choy

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Carrots

2 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a medium pot over medium-high heat.

• 3

  Add the chicken to the pot and sauté until golden brown and cooked through, about 5-6 minutes.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.

• 5

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

• 6

  Add the dry brown rice ramen noodles to the pot and simmer for 3 minutes.

• 7

  Stir in the chopped baby bok choy and shredded carrots, cooking for an additional 1-2 minutes until the vegetables are tender-crisp.

• 8

  Ladle the soup into a large bowl and garnish with sliced green onions before serving.