NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz soba 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 bok choy

0.25 cup mushrooms

1 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-high heat and sear the chicken until golden and cooked through.

• 3

  Remove the chicken from the pot and set aside, then add minced garlic and grated ginger to the same pot, sautéing for 30 seconds until fragrant.

• 4

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

• 5

  Add the soba noodles to the boiling broth and cook according to package directions, usually about 4-5 minutes.

• 6

  During the last 2 minutes of noodle cooking, stir in the sliced mushrooms and baby bok choy until the greens are wilted and tender.

• 7

  Return the cooked chicken to the pot to warm through.

• 8

  Ladle the soup into a large bowl and garnish with fresh sliced scallions before serving.