NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Soba noodles

1 large Egg

1 cup Baby bok choy

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 clove Garlic

1 tsp Fresh ginger

1 tsp Rice vinegar

1 stalk Green onion

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 6 minutes and 30 seconds before transferring to an ice bath.

• 2

  Cook the soba noodles in boiling water according to package directions, then drain and set aside.

• 3

  In a small bowl, whisk together the gochujang, tamari, rice vinegar, and a splash of water to create a smooth sauce.

• 4

  Heat the toasted sesame oil in a skillet over medium-high heat and sauté the diced chicken breast until golden and cooked through.

• 5

  Add the minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant.

• 6

  Toss the baby bok choy into the skillet with a tablespoon of water, covering for 2 minutes to steam until tender-crisp.

• 7

  Add the cooked noodles and the gochujang sauce to the skillet, tossing everything together until the noodles are well-coated and the sauce is thickened.

• 8

  Peel the soft-boiled egg and slice it in half.

• 9

  Serve the ramen in a bowl topped with the egg halves and thinly sliced green onions.