NUTRITION

SERVINGS

INGREDIENTS

6 oz ground pork (93% lean)

1 large egg

0.25 oz brown rice ramen noodles

2 cups low-sodium chicken bone broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tbsp green onions

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for 6.5 minutes, then immediately transfer to an ice bath to stop the cooking.

• 2

  Cook the brown rice ramen noodles in a separate pot of boiling water according to package directions, then drain and set aside.

• 3

  Heat the toasted sesame oil in a large pot over medium heat and sauté the ground pork until fully browned, breaking it into small crumbles as it cooks.

• 4

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

• 5

  Add the chicken bone broth, sriracha, tamari, chopped bok choy, and sliced shiitake mushrooms to the pot.

• 6

  Simmer the broth for 5 minutes until the vegetables are tender and the flavors have melded together.

• 7

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

• 8

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