NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground pork

2 large eggs

0.5 oz dry soba noodles

1.5 cups low sodium chicken broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

1 tbsp scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil. Gently lower the eggs into the water and boil for 6 minutes and 30 seconds. Immediately transfer to an ice bath, let cool for 5 minutes, then peel and slice in half.

• 2

  Cook the soba noodles in a separate pot of boiling water according to package directions. Drain and set aside.

• 3

  In a medium saucepan, heat the toasted sesame oil over medium heat. Add the ground pork, sea salt, and black pepper, breaking it up with a spoon until browned and cooked through.

• 4

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

• 5

  Pour in the chicken broth, tamari, and sriracha. Bring to a gentle simmer.

• 6

  Add the sliced shiitake mushrooms and baby bok choy to the broth. Simmer for 3 minutes until the vegetables are tender-crisp.

• 7

  Divide the cooked noodles into a bowl and pour the hot broth, pork, and vegetables over them.

• 8

  Top with the jammy egg halves and a garnish of sliced scallions before serving.