NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

1.5 oz brown rice ramen noodles

2 cups low-sodium chicken broth

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 cup baby bok choy

0.5 cup carrots

0.5 cup shiitake mushrooms

1 tsp ginger

1 clove garlic

1 stalk 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 in, and boil for 7 minutes for a jammy yolk, then transfer to an ice bath.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a pot with sesame oil over medium heat until golden and cooked through.

• 3

  Remove the chicken to rest, then in the same pot, sauté the minced garlic, ginger, sliced carrots, and mushrooms until fragrant and slightly softened.

• 4

  Pour in the chicken broth, tamari, and sriracha, bringing the mixture to a gentle simmer before adding the baby bok choy.

• 5

  Add the brown rice ramen noodles to the simmering broth and cook for 3-4 minutes until tender.

• 6

  Slice the chicken and peel the egg; serve the noodles and broth in a deep bowl topped with chicken, the halved egg, and sliced green onions.