NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 tsp toasted sesame oil

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

2 tbsp scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 2

  In a medium pot, heat the toasted sesame oil over medium heat and sauté the minced garlic and grated ginger for 1 minute until fragrant.

• 3

  Add the chicken strips to the pot and cook for 3-4 minutes until browned and nearly cooked through.

• 4

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

• 5

  Add the shiitake mushrooms and baby bok choy to the broth and simmer for 2 minutes until the vegetables begin to soften.

• 6

  Place the brown rice ramen noodles into the pot and cook for 3-4 minutes, or until the noodles are tender.

• 7

  Remove from heat and ladle the soup into a large bowl, garnishing with freshly sliced scallions before serving.