NUTRITION

SERVINGS

INGREDIENTS

3 oz pork shoulder

1 large egg

0.25 cup shelled edamame

0.5 oz dry soba noodles

1 cup fresh spinach

1 tbsp white miso paste

0.5 tbsp full-fat coconut milk

1 tsp grated ginger

1 clove minced garlic

2 cups low-sodium vegetable broth

1 tbsp coconut aminos

0.25 tsp black pepper

PREPARATION

• 1

  Place the egg in boiling water for 6.5 minutes, then transfer to an ice bath, peel, and halve.

• 2

  Season the pork shoulder with black pepper, then sear in a hot pan until golden and cooked through.

• 3

  In a medium pot, combine the vegetable broth, grated ginger, and minced garlic, and bring to a gentle simmer.

• 4

  Whisk in the white miso paste, full-fat coconut milk, and coconut aminos until the broth is smooth and creamy.

• 5

  Add the dry soba noodles to the broth and cook for 4-5 minutes until tender.

• 6

  Stir in the fresh spinach and shelled edamame during the last minute of cooking until the greens are wilted.

• 7

  Pour the noodles and broth into a large bowl, then finish by adding the seared pork and the soft-boiled egg.