NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground pork (93% lean)

1 large Egg

0.5 oz Dry soba noodles

2 cups Low-sodium chicken bone broth

1 tbsp Sriracha

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.25 cup Scallions

1 tsp Tamari

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg in, and cook for 6.5 minutes.

• 2

  Immediately transfer the egg to an ice bath to stop the cooking process; peel and halve once cooled.

• 3

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

• 4

  In a large pot over medium heat, brown the ground pork with sea salt and black pepper until fully cooked.

• 5

  Stir in the minced garlic, grated ginger, and toasted sesame oil, sautéing for 1 minute until fragrant.

• 6

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

• 7

  Add the baby bok choy to the broth and cook for 2 minutes until the leaves are bright green and tender.

• 8

  Place the noodles in a deep bowl, ladle the pork and spicy broth over them, and top with the halved jammy egg and sliced scallions.