NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz brown rice ramen noodles

2 cup low sodium chicken broth

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup baby spinach

0.25 cup shredded carrots

2 whole green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the toasted sesame oil in a medium pot over medium heat, then add the minced garlic and grated ginger, sautéing until fragrant.

• 3

  Pour in the chicken broth, tamari, and sriracha, stirring well to combine, and bring the mixture to a gentle simmer.

• 4

  Add the seasoned chicken strips to the pot and cook for 4-5 minutes until the chicken is opaque and fully cooked.

• 5

  Add the brown rice ramen noodles to the simmering broth and cook for 3-4 minutes, or until tender according to package instructions.

• 6

  Stir in the baby spinach and shredded carrots during the final minute of cooking until the spinach is just wilted.

• 7

  Ladle the hot soup into a large bowl and garnish with thinly sliced green onions before serving.